Publications

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2011
Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria., Gorissen, L., Leroy F., Raes K., De Vuyst L., and De Smet S. , Communications in agricultural and applied biological sciences, 2011, Volume 76, Issue 1, p.7-10, (2011)
Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic Acid bacteria., Lefeber, Timothy, Janssens Maarten, Moens Frédéric, Gobert William, and De Vuyst Luc , Applied and environmental microbiology, 09/2011, Volume 77, Issue 18, p.6694-6698, (2011) Abstract
The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494., Rimaux, T., Vrancken G., Vuylsteke B., De Vuyst L., and Leroy F. , Applied and environmental microbiology, 09/2011, Volume 77, Issue 18, p.6539-6550, (2011) Abstract
Species diversity, community dynamics, and metabolite kinetics of the spontaneous cocoa bean fermentation process worldwide, Papalexandratou, Zoi , 05/2011, Brussels, Belgium, (2011)
Diversity, source, and biocontrol of the spoilage bacteria in modified-atmosphere-packaged artisan-type cooked ham, Vasilopoulos, Charalampos , 02/2011, (2011)
Cell walls and exopolysaccharides of lactic acid bateria, Chapot-Chartier, M. - P., Monnet V., and De Vuyst L. , The 10th LAB Symposium, Rotterdam, p.37-59, (2011)
2010
Functionality of dominating yeasts and lactic acid bacteria during food fermentations, Vrancken, Gino , May 2010, (2010)
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation., De Bruyne, Katrien, Camu Nicholas, De Vuyst Luc, and Vandamme Peter , International journal of systematic and evolutionary microbiology, 2010 Sep, Volume 60, Issue Pt 9, p.1999-2005, (2010) Abstract
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages., Ravyts, Frédéric, Steen Liselot, Goemaere Olivier, Paelinck Hubert, De Vuyst Luc, and Leroy Frédéric , Food microbiology, 2010 Oct, Volume 27, Issue 7, p.945-954, (2010) Abstract
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs., Vrancken, Gino, De Vuyst Luc, Van der Meulen Roel, Huys Geert, Vandamme Peter, and Daniel Heide-Marie , FEMS yeast research, 2010 Jun, Volume 10, Issue 4, p.471-481, (2010) Abstract
Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198., Georgalaki, Marina, Papadelli Marina, Chassioti Elina, Anastasiou Rania, Aktypis Anastassios, De Vuyst Luc, Van Driessche Gonzalez, Devreese Bart, and Tsakalidou Effie , Applied and environmental microbiology, 2010 Feb, Volume 76, Issue 4, p.1143-1151, (2010) Abstract
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere., Vasilopoulos, Charalampos, De Maere Hannelore, De Mey Eveline, Paelinck Hubert, De Vuyst Luc, and Leroy Frédéric , Food microbiology, 2010 Feb, Volume 27, Issue 1, p.77-84, (2010) Abstract
Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation., Lefeber, Timothy, Janssens Maarten, Camu Nicholas, and De Vuyst Luc , Applied and environmental microbiology, 2010 Dec, Volume 76, Issue 23, p.7708-7716, (2010) Abstract
Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture., Vasilopoulos, Charalampos, De Mey Eveline, Dewulf Lore, Paelinck Hubert, De Smedt Anny, Vandendriessche Frank, De Vuyst Luc, and Leroy Frédéric , Food microbiology, 2010 Dec, Volume 27, Issue 8, p.1086-1094, (2010) Abstract
Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations., Weckx, Stefan, Van der Meulen Roel, Maes Dominique, Scheirlinck Ilse, Huys Geert, Vandamme Peter, and De Vuyst Luc , Food microbiology, 2010 Dec, Volume 27, Issue 8, p.1000-1008, (2010) Abstract
The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: an in vitro analysis., De Preter, Vicky, Falony Gwen, Windey Karen, Hamer Henrike M., De Vuyst Luc, and Verbeke Kristin , Molecular nutrition & food research, 2010 Dec, Volume 54, Issue 12, p.1791-1801, (2010) Abstract
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome., Weckx, Stefan, Van der Meulen Roel, Allemeersch Joke, Huys Geert, Vandamme Peter, Van Hummelen Paul, and De Vuyst Luc , Applied and environmental microbiology, 2010 Aug, Volume 76, Issue 16, p.5402-5408, (2010) Abstract
Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library., Garcia-Armisen, Tamara, Papalexandratou Zoi, Hendryckx Hugo, Camu Nicholas, Vrancken Gino, De Vuyst Luc, and Cornelis Pierre , Applied microbiology and biotechnology, 2010 Aug, Volume 87, Issue 6, p.2281-2292, (2010) Abstract
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species., Gorissen, Lara, Raes Katleen, Weckx Stefan, Dannenberger Dirk, Leroy Frédéric, De Vuyst Luc, and De Smet Stefaan , Applied microbiology and biotechnology, 2010 Aug, Volume 87, Issue 6, p.2257-2266, (2010) Abstract
Impact of functional starter cultures on safety and quality of fermented foods, Ravyts, Frédéric , 09/2010, (2010)