Luc De Vuyst - Dissemin

Papers authored by Luc De Vuyst

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2010 Stefan Weckx

, Roel Van der Meulen, Joke Allemeersch, Geert Huys

, Peter Vandamme, Paul Van Hummelen, Luc De Vuyst

Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome

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Lara Gorissen, Katleen Raes

, Stefan Weckx

, Stefan Wecks, Dirk Dannenberg, Dirk Dannenberger, Frédéric Leroy

, Luc De Vuyst

, Stefaan De Smet

Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

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Gino Vrancken, Luc De Vuyst

, Roel Van Der Meulen, G. Huys, P. Vandamme, Heide-Marie Daniel

Yeast diversity differs between artisan sourdoughs and spontaneous laboratory sourdough fermentations

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Gino Vrancken, Tom Rimaux, Luc De Vuyst

, Fernanda Mozzi, Fernanda Mozzi

Low-calorie sugars produced by lactic acid abacteria.

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Charalampos Vasilopoulos, Hannelore De Maere, Eveline De Mey, Hubert Paelinck, Luc De Vuyst

, Frédéric Leroy

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

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Tom Rimaux, Gino Vrancken, Luc De Vuyst

, Frédéric Leroy

Modelling the response of the kinetics of the arginine deiminase pathway in Lactobacillus sakei CTC 494 to acid stress

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K. De Bruyne, Nicholas Camu, Luc De Vuyst

, P. Vandamme

Weissella fabaria sp. nov. from Ghanaian cocoa fermentation.

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Timothy Lefeber, William Gobert, Gino Vrancken, Nicholas Camu, Luc De Vuyst

Dynamics and species diversity of lactic acid bacteria and acetic acid bacteria involved in a spontaneous cocoa bean fermentation process carried out in vessels

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Luc De Vuyst

, J. Takrama, Y. A. Ampomah, Timothy Lefeber, Nicholas Camu

Influence of a lactic acid bacterium/acetic acid bacterium starter culture on cocoa bean heap fermentation dynamics and chocolate flavour

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Stefan Weckx

, Roel van der Meulen, Dominique Maes, Ilse Scheirlinck, Geert Huys

, Peter Vandamme, Luc De Vuyst

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

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Zoi Papalexandratou, Nicholas Camu, Luc De Vuyst

Comparison of the species diversity of the microbiota involved in spontaneous cocoa bean fermentations in Ghana, Ivory Coast, and Brazil through a culture-independent approach and metabolite target analysis

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Ilse Cleenwerck, P. De Vos, Luc De Vuyst

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 sucrofermentans (Toyosaki et al. 1996) comb. nov.

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Frédéric Leroy

, Luc De Vuyst

Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products

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2009 Marina D. Georgalaki, Marina Papadelli, Elina Chassioti, Rania Anastasiou, Anastassios Aktypis, Luc De Vuyst

, Gonzalez Van Driessche, Bart Devreese, Effie Tsakalidou

Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198.

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Luc De Vuyst

, Pascal Vincent, Lefteris Makras, Eleftherios Makras, Frédéric Leroy

, Bruno Pot

Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori

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Zoi Papalexandratou, Ilse Cleenwerck, P. De Vos, Luc De Vuyst

(GTG)5-PCR refrence framework for acetic acid bacteria

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Gino Vrancken, Tom Rimaux, Stefan Weckx

, Luc De Vuyst

, Frédéric Leroy

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

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Gwen Falony, Luc De Vuyst

Preventie dikkedarmkanker: gezondheidsbevorderende eigenschappen van inuline-type fructanen: thema gezonde productontwikkeling

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Gino Vrancken, Tom Rimaux, Dorrit Wouters, Frédéric Leroy

, Luc De Vuyst

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

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Luc De Vuyst

, Gino Vrancken, Frederic Ravyts, Tom Rimaux, Stefan Weckx

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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Papers authored by Luc De Vuyst