Luc De Vuyst - Dissemin

Papers authored by Luc De Vuyst

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2013 Nathalie Bernaert, Dorrit Wouters, Luc De Vuyst

, Domien De Paepe, Hervé De Clercq, Erik Van Bockstaele, Marc De Loose, Bart Van Droogenbroeck

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves

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Silvia-Simona Grosu-Tudor, Medana Zamfir, Roel Van der Meulen, Luc De Vuyst

, [No Value] Springer-Verlag

Isolation of novel homopolysaccharide-producing lactic acid bacteria from Romanian raw milk and fermented dairy products

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Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir, Luc De Vuyst

Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations

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Frédéric Leroy

, Anneke Geyzen, Maarten Janssens, Luc De Vuyst

, Peter Scholliers

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

Audrey Rivière, Sebastiaan Eeltink, Christophe Pierlot, Tom Balzarini, Frédéric Moens, Marija Selak, Luc De Vuyst

Development of an Ion-Exchange Chromatography Method for Monitoring the Degradation of Prebiotic Arabinoxylan-Oligosaccharides in a Complex Fermentation Medium

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Dorrit Wouters, N. Bernaert, Nina Anno, B. Van Droogenbroeck, M. De Loose, Erik Van Bockstaele, Luc De Vuyst

Application’ and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

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Tom Rimaux, Audrey Rivière, Elvira María Hebert, Fernanda Mozzi, Stefan Weckx

, Luc De Vuyst

, Frédéric Leroy

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

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Isabel Snauwaert, B. Hoste, K. De Bruyne, K. Peeters, Luc De Vuyst

, A. Willems, P. Vandamme

Carnobacterium iners sp. nov., a psychrophilic, lactic acid-producing bacterium from the littoral zone of the Forlidas pond (Pensacola mountains), Antarctica

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Dorrit Wouters, N. Bernaert, Wim Conjaerts, B. Van Droogenbroeck, M. De Loose, Luc De Vuyst

Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations

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Gorik Braem, Sarne De Vliegher, Bert Verbist, Veerle Piessens, E. Van Coillie, Luc De Vuyst

, Frédéric Leroy

Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci

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Céline Druart, Audrey M. Neyrinck, Evelyne M. Dewulf, Fabienne C. De Backer, Sam Possemiers, Tom Van de Wiele, Frédéric Moens, Luc De Vuyst

, Patrice D. Cani, Yvan Larondelle, Nathalie M. Delzenne

Implication of fermentable carbohydrates targeting the gut microbiota on conjugated linoleic acid production in high-fat-fed mice

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Zoi Papalexandratou, Timothy Lefeber, Bakhtiar Bahrim, Ong Seng Lee, Heide-Marie Daniel, Luc De Vuyst

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

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Geert Huys

, Nadine Botteldoorn, Frank Delvigne, Luc De Vuyst

, Marc Heyndrickx, Bruno Pot, Jean-Jacques Dubois, Georges Daube

Microbial characterization of probiotics-Advisory report of the Working Group "8651 Probiotics" of the Belgian Superior Health Council (SHC).

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2012 Doan Thi Lam Nguyen, Margo Cnockaert, Koenraad Van Hoorde, Evie De Brandt, Isabel Snauwaert, Cindy Snauwaert, Luc De Vuyst

, Binh Le Thanh, Peter Vandamme

Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua

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Isabel Snauwaert, Zoi Papalexandratou, Luc De Vuyst

, Peter Vandamme

Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations

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Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir, Luc De Vuyst

Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.

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Gorik Braem, Sarne De Vliegher, Bert Verbist, Marc Heyndrickx, Frédéric Leroy

, Luc De Vuyst

Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity

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Timothy Lefeber, Zoi Papalexandratou, William Gobert, Nicholas Camu, Luc De Vuyst

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

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Koen Illeghems, Luc De Vuyst

, Zoi Papalexandratou, Stefan Weckx

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

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Tom Rimaux, Audrey Rivière, Koen Illeghems, Stefan Weckx

, Luc De Vuyst

, Frédéric Leroy

Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

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Papers authored by Luc De Vuyst