Publications

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2016
Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine, Selak, Marija, Rivière Audrey, Moens Frédéric, Van den Abbeele Pieter, Geirnaert Annelies, Rogelj Irena, Leroy Frédéric, and De Vuyst Luc , Applied Microbiology and Biotechnology, 5/2016, Volume 100, Issue 9, p.4097 - 4107, (2016)
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages, Berardo, A., De Maere H., Stavropoulou D. A., Rysman T., Leroy F., and De Smet S. , Meat Science, 11/2016, Volume 121, p.359 - 364, (2016)
Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture, Sánchez Mainar, María, Xhaferi Ramize, Samapundo Simbarashe, Devlieghere Frank, and Leroy Frédéric , Food Control, 11/2016, Volume 69, p.267 - 274, (2016)
Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach, Illeghems, Koen, Pelicaen Rudy, De Vuyst Luc, and Weckx Stefan , Food Microbiology, 09/2016, Volume 58, p.68 - 78, (2016)
The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations, Fernández Maura, Yurelkys, Balzarini Tom, Clapé Borges Pablo, Evrard Pierre, De Vuyst Luc, and Daniel H. - M. , International Journal of Food Microbiology, 09/2016, Volume 233, p.34 - 43, (2016)
Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii, Moens, Frédéric, Weckx Stefan, and De Vuyst Luc , International Journal of Food Microbiology, 08/2016, Volume 231, p.76 - 85, (2016)
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions, Harth, Henning, Van Kerrebroeck Simon, and De Vuyst Luc , International Journal of Food Microbiology, 07/2016, Volume 228, p.22 - 32, (2016)
The cocoa bean fermentation process: from ecosystem analysis to starter culture development, De Vuyst, L., and Weckx S. , Journal of Applied Microbiology, 07/2016, Volume 121, Issue 1, p.5 - 17, (2016)
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut, Rivière, Audrey, Selak Marija, Lantin David, Leroy Frédéric, and De Vuyst Luc , Frontiers in Microbiology, 06/2016, Volume 7, Issue 1030, (2016)
Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health1, Leroy, Frédéric, and De Vuyst Luc , Journal of Dairy Science, 04/2016, Volume 99, Issue 4, p.3229 - 3238, (2016)
Microbial diversity and metabolite composition of Belgian red-brown acidic ales, Snauwaert, Isabel, Roels Sanne P., Van Nieuwerburg Filip, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , International Journal of Food Microbiology, 03/2016, Volume 221, p.1 - 11, (2016)
Bifidobacterium aquikefiri sp. nov., isolated from water kefir, De Vuyst, Luc, Cnockaert Margo, Laureys David, and Vandamme Peter , International Journal of Systematic and Evolutionary Microbiology, 03/2016, Volume 66, Issue 3, p.1281 - 1286, (2016)
2015
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample., Illeghems, Koen, Weckx Stefan, and De Vuyst Luc , Food Microbiology, 2015 Sep, Volume 50, p.54-63, (2015) Abstract
Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga., Lyhs, Ulrike, Snauwaert Isabel, Pihlajaviita Seija, De Vuyst Luc, and Vandamme Peter , International Journal of Systematic and Evolutionary Microbiology, 2015 May 7, (2015) Abstract
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity., Stavropoulou, Despoina Angeliki, Borremans Wim, De Vuyst Luc, De Smet Stefaan, and Leroy Frédéric , International Journal of Food Microbiology, 2015 May 7, (2015) Abstract
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition., Spitaels, Freek, Van Kerrebroeck Simon, Wieme Anneleen D., Snauwaert Isabel, Aerts Maarten, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , Food microbiology, 2015 May, Volume 47, p.1-11, (2015) Abstract
Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities., Sánchez Mainar, María, and Leroy Frédéric , International Journal of Food Microbiology, 2015 Mar 12, (2015) Abstract
Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation., Van Kerrebroeck, Simon, Vercammen Joeri, Wuyts Roel, and De Vuyst Luc , Journal of agricultural and food chemistry, 2015 Jan 28, Volume 63, Issue 3, p.829-35, (2015) Abstract
Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants., Vanderhaeghen, Wannes, Piepers Sofie, Leroy Frédéric, Van Coillie Els, Haesebrouck Freddy, and De Vliegher Sarne , Veterinary Journal , 2015 Jan, Volume 203, Issue 1, p.44-51, (2015) Abstract
Bombella intestini gen. nov., sp. nov., an acetic acid bacterium isolated from bumble bee crop., Li, Leilei, Praet Jessy, Borremans Wim, Nunes Olga C., Manaia Célia M., Cleenwerck Ilse, Meeus Ivan, Smagghe Guy, De Vuyst Luc, and Vandamme Peter , International journal of systematic and evolutionary microbiology, 2015 Jan, Volume 65, Issue Pt 1, p.267-73, (2015) Abstract