Luc De Vuyst

Vrije Universiteit Brussel

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Articles (29)

Collaborators (9)

Víctor González Alonso

Vrije Universiteit Brussel

Frédéric Leroy

Professor (hoogleraar)

Vrije Universiteit Brussel

Alejandro Pinilla Ballester

Vrije Universiteit Brussel

Stefan Weckx

Vrije Universiteit Brussel

Raphael Kiekens

Vrije Universiteit Brussel

Peter Vandamme

Ghent University

Ramon de Koning

Vrije Universiteit Brussel

Geert Angenon

Vrije Universiteit Brussel

Louise Vermote

Vrije Universiteit Brussel

Luc De Vuyst

Research Interests

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Articles (29)

Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheeses

The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.

Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin

Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production

The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations

Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production

Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Fruit beers, beers with or without a co-fermentation step with fruits

Fruit beers, beers with or without a co-fermentation step with fruits

Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid

The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Wheat Sourdough Breadmaking: A Scoping Review

Impact of drought and salt stress on galactinol and raffinose family oligosaccharides in common bean (Phaseolus vulgaris)

Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages

Comparative genomic analysis of Periweissella and the characterization of novel motile species

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strains

Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population.

Acetic acid bacteria in sour beer production: friend or foe?

Collaborators (9)

Víctor González Alonso

Frédéric Leroy

Alejandro Pinilla Ballester

Stefan Weckx

Raphael Kiekens

Peter Vandamme

Ramon de Koning

Geert Angenon

Louise Vermote

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