Stefan Weckx - Dissemin

All papers authored by Stefan Weckx

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2021 Emiel Van Reckem, Ewout Claeys, Christina Charmpi, Ana Sosa Fajardo, David Van der Veken, Dominique Maes, Stefan Weckx

, Luc De Vuyst, Frédéric Leroy

High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation

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This paper is made freely available by the publisher.

Evelyne Duthoo, Geertrui Rasschaert

, Frédéric Leroy

, Stefan Weckx

, Marc Heyndrickx

, Koen De Reu

The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis

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Marko Verce, Jorn Schoonejans, Carlos Hernandez Aguirre, Ramón Molina-Bravo, Luc De Vuyst, Stefan Weckx

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

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Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Eduardo Hernandez, Stefan Weckx

, Luc De Vuyst

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

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

2020 Cristian Diaz Munoz, Marko Verce, Stefan Weckx

, Luc De Vuyst

Unravelling the genome of a Saccharomyces cerevisiae strain involved in cocoa fermentation through a hybrid sequencing approach

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Emiel Van Reckem, Luc De Vuyst, Stefan Weckx

, Frédéric Leroy

Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products

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Emiel Van Reckem, Christina Charmpi, David Van der Veken, Wim Borremans, Luc De Vuyst, Stefan Weckx

, Frédéric Leroy

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

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N. Suárez, S. Weckx

, C. Minahk, E. M. Hebert, L. Saavedra

Metagenomics-Based Approach for Studying and Selecting Bioprotective Strains From the Bacterial Community of Artisanal Cheeses

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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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Jonas De Roos, Marko Verce, Stefan Weckx

, Luc De Vuyst

Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production

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Rudy Pelicaen

, Didier Gonze, Luc De Vuyst, Stefan Weckx

Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions

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Emiel Van Reckem, Luc De Vuyst, Frédéric Leroy

, Stefan Weckx

Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities

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Marko Verce, Luc De Vuyst, Stefan Weckx

The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae

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

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

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2019 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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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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Sophia Jiyuan Zhang, Florac De Bruyn, Vasileios Pothakos, Julio Torres, Carlos Falconi, Cyril Moccand, Stefan Weckx

, Luc De Vuyst

Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

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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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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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All papers authored by Stefan Weckx