Luc De Vuyst
cris.vub.be
0000-0002-7534-7186
Vrije Universiteit Brussel
702 papers found
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Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH
Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains
Microbial production of conjugated linoleic and linolenic acids in fermented foors: technological bottlenecks
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus
Identification of a five-dehydrogenase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentation.
Bacterial diversity and functionalities in food fermentations
Intra-species diversity and epidemiology varies among coagulase-negative Staphylococcus species causing bovine intramammary infections
Characterization of coagulase-negative staphylococcus species from cows' milk and environment based on bap, icaA, and mecA genes and phenotypic susceptibility to antimicrobials and teat dips
The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494▿
Cell walls and exopolysaccharides of lactic acid bacteria
Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations
Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
New insights into the exopolysaccharide production of Streptococcus thermophilus
New insights into the citrate metabolism of Enterococcus faecium and its possible impact on the production of fermented dairy products
Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifidobacterial competitiveness, butyrate production, and gas production
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis
The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil
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