Luc De Vuyst researcher (ORCID 0000-0002-7534-7186)
De Vuyst, Luc
Vuyst, Luc de
VIAF ID: 70600610 (Personal)
Permalink: http://viaf.org/viaf/70600610
Preferred Forms
- 100 1 _ ‡a De Vuyst, Luc
- 100 1 _ ‡a De Vuyst, Luc
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- 100 0 _ ‡a Luc De Vuyst ‡c researcher (ORCID 0000-0002-7534-7186)
- 100 1 _ ‡a Vuyst, Luc De
- 100 1 0 ‡a Vuyst, Luc de
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4xx's: Alternate Name Forms (7)
Works
Title | Sources |
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3rd NIZO dairy conference - Dynamics of texture, process and perception, [held in june 2003, organised and hosted by Elsevier] | |
Bacteriocins of lactic acid bacteria, 1993: | |
Influence of milling techniques and fermentation practices on microbial biodiversity and bread quality. | |
The lactic acid bacteria, the food chain, and their regulation | |
Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerization | |
Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua. | |
Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga. | |
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations | |
Meat fermentation at the crossroads of innovation and tradition: A historical outlook | |
Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria | |
Metagenome and metatranscriptome analysis: does the flag always cover the cargo? | |
The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae | |
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations | |
Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production | |
Microbial characterization of probiotics--advisory report of the Working Group "8651 Probiotics" of the Belgian Superior Health Council (SHC). | |
Microbial communities involved in Kaşar cheese ripening. | |
Microbial diversity and metabolite composition of Belgian red-brown acidic ales. | |
The microbial diversity of traditional spontaneously fermented lambic beer. | |
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. | |
Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions | |
Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profiles | |
Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides | |
The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH | |
Novel acetic acid bacteria from cider fermentations: Acetobacter conturbans sp. nov. and Acetobacter fallax sp. nov | |
Omics approaches to understand sourdough fermentation processes | |
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof | |
Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation | |
Oxygen and diverse nutrients influence the water kefir fermentation process | |
Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis | |
Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori | |
Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up | |
Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity | |
Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucroferment | |
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity | |
The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: an in vitro analysis | |
Probiotics in fermented sausages | |
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species | |
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince | |
Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov. | |
Reclassification of Leuconostoc argentinum as a later synonym of Leuconostoc lactis | |
Roasting-induced changes in cocoa beans with respect to the mood pyramid | |
Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved. | |
Second international symposium on sourdough : from fundamentals to applications : special issue | |
Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation | |
Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies | |
Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows | |
Short fractions of oligofructose are preferentially metabolized by Bifidobacterium animalis DN-173 010. | |
Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Species | |
Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain | |
Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage | |
The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used | |
Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture | |
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471. | |
Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study | |
Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting | |
Technology aspects related to... | |
Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production | |
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation | |
Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans | |
Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail | |
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures | |
Water kefir as a promising low-sugar probiotic fermented beverage | |
The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process | |
Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation | |
Whole-Genome Sequence Analysis of Bombella intestini LMG 28161T, a Novel Acetic Acid Bacterium Isolated from the Crop of a Red-Tailed Bumble Bee, Bombus lapidarius | |
Wickerhamomyces anomalus in the sourdough microbial ecosystem | |
Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species | |
Yeast diversity of Ghanaian cocoa bean heap fermentations | |
Yeast diversity of sourdoughs and associated metabolic properties and functionalities | |
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs |