Luc De Vuyst - Dissemin

All papers authored by Luc De Vuyst

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2020 Vasileios Pothakos, Luc De Vuyst

, Jiyuan Sophia Zhang, Florac De Bruyn, Marko Verce, Julio Torres, Michael Callanan, Cyril Moccand, Stefan Weckx

Temporal shotgun metagenomic dissection of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria

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Marko Verce, Luc De Vuyst

, Stefan Weckx

Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species

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Christina Charmpi, David Van der Veken

, Emiel Van Reckem, Luc De Vuyst

, Frédéric Leroy

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

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This paper is made freely available by the publisher.

2019 David Laureys, Maarten Aerts, Peter Vandamme, Luc De Vuyst

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

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Rudy Pelicaen, Didier Gonze, Bas Teusink, Luc De Vuyst

, Stefan Weckx

Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation

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Sophia Jiyuan Zhang, Florac De Bruyn, Vasileios Pothakos, Gonzalo F. Contreras, Zhiying Cai, Cyril Moccand, Stefan Weckx

, Luc De Vuyst

Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

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Emiel Niels Van Reckem, Wim Jan Geeraerts, Christina Charmpi, David Van Der Veken, Luc De Vuyst

, Frédéric Leroy

Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: the case of fermented meat

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Sander Wuyts

, Camille Nina Allonsius, Stijn Wittouck

, Sofie Thys, Bart Lievens

, Stefan Weckx

, Luc De Vuyst

, Lebeer Sarah

Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum group

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Wim Geeraerts, Wim Borremans, Luc De Vuyst

, Frédéric Leroy

, Simon Van Kerrebroeck

The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

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Luciana G. Ruiz Rodríguez, Florencia Mohamed, Juliana Bleckwedel, Roxana Medina, Luc De Vuyst

, Elvira M. Hebert, Fernanda Mozzi

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

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Wim Jan Geeraerts, Luc De Vuyst

, Frédéric Leroy

, Simon Van Kerrebroeck

Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

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Marko Verce, Luc De Vuyst

, Stefan Weckx

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

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Wim Jan Geeraerts, Despoina Angeliki Stavropoulou, Luc De Vuyst

, Frédéric Leroy

Part 1 - Foods and their associated microbes: meat and meat products

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Andrea Comasio

, Henning Harth, Stefan Weckx

, Luc De Vuyst

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

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Luc De Vuyst

, Frédéric Leroy

Cross-feeding during human colon fermentation

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Wim Geeraerts, Luc De Vuyst

, Frédéric Leroy

Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

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2018 Despoina Angeliki Stavropoulou, Panagiota Filippou, Stefaan De Smet, Luc De Vuyst

, Frédéric Leroy

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

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Louise Vermote, Marko Verce, Luc De Vuyst

, Stefan Weckx

Amplicon and shotgun metagenomic sequencing indicates that microbial ecosystems present in cheese brines reflect environmental inoculation during the cheese production process

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Jonas De Roos, Peter Vandamme, Luc De Vuyst

Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species

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Kevin D'hoe, Stefan Vet

, Karoline Faust

, Frédéric Moens, Gwen Falony, Didier Gonze

, Verónica Lloréns-Rico

, Lendert Gelens

, Jan Danckaert

, Luc De Vuyst

, Jeroen Raes

Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community

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All papers authored by Luc De Vuyst