Stefan Weckx

Vrije Universiteit Brussel

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Articles (19)

Collaborators (5)

Ana Sosa-Fajardo

Vrije Universiteit Brussel

Frédéric Leroy

Professor (hoogleraar)

Vrije Universiteit Brussel

Luc De Vuyst

Vrije Universiteit Brussel

Peter Vandamme

Ghent University

Louise Vermote

Vrije Universiteit Brussel

Stefan Weckx

Research Interests

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Contact this professor

Articles (19)

Collaborators (5)

Ana Sosa-Fajardo

Frédéric Leroy

Luc De Vuyst

Peter Vandamme

Louise Vermote

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Stefan Weckx

Research Interests

Explore related searches

Contact this professor

Articles (19)

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.

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

Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites

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

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

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

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

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

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.

To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Genome-Based Characterization of a Plasmid-Associated Micrococcin P1 Biosynthetic Gene Cluster and Virulence Factors in Mammaliicoccus sciuri IMDO-S72

Collaborators (5)

Ana Sosa-Fajardo

Frédéric Leroy

Luc De Vuyst

Peter Vandamme

Louise Vermote

How do I reach out?

Meet Kite AI