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Luc De Vuyst

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Physiology

Fermentation

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Lactobacillus

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Co-Publications
Name
24
Leroy, Frédéric
22
Vancanneyt, Marc
16
Van der Meulen, Roel
14
Swings, Jean
11
Cleenwerck, Ilse
11
Vandamme, Peter
10
Vaningelgem, Frederik
10
Tsakalidou, Effie
8
Callewaert, R
8
Huys, Geert
8
Zamfir, Medana
7
Foulquié Moreno, María Remedios
7
Degeest, Bart
7
Hoste, Bart
7
Messens, Winy

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Publications

TOP 3
Vasilopoulos Charalampos; De Maere Hannelore; De Mey Eveline; Paelinck Hubert; De Vuyst Luc; Leroy Frédéric
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.
Papalexandratou Zoi; Cleenwerck Ilse; De Vos Paul; De Vuyst Luc
(GTG)5-PCR reference framework for acetic acid bacteria.
Vrancken G; Rimaux T; Weckx S; De Vuyst L; Leroy F
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.

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All Publications

2010: Vasilopoulos Charalampos; De Maere Hannelore; De Mey Eveline; Paelinck Hubert; De Vuyst Luc; Leroy Frédéric
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.
Food microbiology 2010;27(1):77-84.
2009: Papalexandratou Zoi; Cleenwerck Ilse; De Vos Paul; De Vuyst Luc
(GTG)5-PCR reference framework for acetic acid bacteria.
FEMS microbiology letters 2009;301(1):44-9.
2009: Vrancken G; Rimaux T; Weckx S; De Vuyst L; Leroy F
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.
International journal of food microbiology 2009;135(3):216-22.
2009: Vrancken G; Rimaux T; Wouters D; Leroy F; De Vuyst L
The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt.
Food microbiology 2009;26(7):720-7.
2009: De Vuyst L; Vrancken G; Ravyts F; Rimaux T; Weckx S
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
Food microbiology 2009;26(7):666-75.
2009: Weckx Stefan; Allemeersch Joke; Van der Meulen Roel; Vrancken Gino; Huys Geert; Vandamme Peter; Van Hummelen Paul; De Vuyst Luc
Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
Applied and environmental microbiology 2009;75(20):6488-95.
2009: Falony Gwen; Verschaeren An; De Bruycker Feije; De Preter Vicky; Verbeke Kristin; Leroy Frédéric; De Vuyst Luc
In vitro kinetics of prebiotic inulin-type fructan fermentation by butyrate-producing colon bacteria: implementation of online gas chromatography for quantitative analysis of carbon dioxide and hydrogen gas production.
Applied and environmental microbiology 2009;75(18):5884-92.
2009: Ravyts F; Vrancken G; D'Hondt K; Vasilopoulos C; De Vuyst L; Leroy F
Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation.
International journal of food microbiology 2009;134(1-2):89-95.
2009: Cleenwerck Ilse; De Wachter Marjan; González Angel; De Vuyst Luc; De Vos Paul
Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii.
International journal of systematic and evolutionary microbiology 2009;59(Pt 7):1771-86.
2009: Falony Gwen; Calmeyn Thomas; Leroy Frédéric; De Vuyst Luc
Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans.
Applied and environmental microbiology 2009;75(8):2312-9.
2009: Leroy Frédéric; Vasilopoulos Charalampos; Van Hemelryck Steven; Falony Gwen; De Vuyst Luc
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures.
Food microbiology 2009;26(1):94-102.
2009: De Bruyne Katrien; Camu Nicholas; De Vuyst Luc; Vandamme Peter
Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations.
International journal of systematic and evolutionary microbiology 2009;59(Pt 1):7-12.
2009: Falony Gwen; Lazidou Katerina; Verschaeren An; Weckx Stefan; Maes Dominique; De Vuyst Luc
In vitro kinetic analysis of fermentation of prebiotic inulin-type fructans by Bifidobacterium species reveals four different phenotypes.
Applied and environmental microbiology 2009;75(2):454-61.
2008: De Bruyne Katrien; Franz Charles M A P; Vancanneyt Marc; Schillinger Ulrich; Mozzi Fernanda; de Valdez Graciela Font; De Vuyst Luc; Vandamme Peter
Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis.
International journal of systematic and evolutionary microbiology 2008;58(Pt 12):2909-16.
2008: Vrancken G; Rimaux T; De Vuyst L; Leroy F
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem.
International journal of food microbiology 2008;128(1):58-66.
2008: Ravyts Frédéric; Barbuti Silvana; Frustoli Maria Angela; Parolari Giovanni; Saccani Giovanna; De Vuyst Luc; Leroy Frédéric
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
Journal of food protection 2008;71(9):1817-27.
2008: Moreno Maria R Foulquie; Baert Barbara; Denayer Sarah; Cornelis Pierre; De Vuyst Luc
Characterization of the amylovorin locus of Lactobacillus amylovorus DCE 471, producer of a bacteriocin active against Pseudomonas aeruginosa, in combination with colistin and pyocins.
FEMS microbiology letters 2008;286(2):199-206.
2008: Cleenwerck Ilse; Gonzalez Angel; Camu Nicholas; Engelbeen Katrien; De Vos Paul; De Vuyst Luc
Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation.
International journal of systematic and evolutionary microbiology 2008;58(Pt 9):2180-5.
2008: De Vuyst Luc; Camu Nicholas; De Winter Tom; Vandemeulebroecke Katrien; Van de Perre Vincent; Vancanneyt Marc; De Vos Paul; Cleenwerck Ilse
Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans.
International journal of food microbiology 2008;125(1):79-90.
2008: Van der Meulen Roel; Camu Nicholas; Van Vooren Timo; Heymans Christophe; De Vuyst Luc
In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colon.
International journal of food microbiology 2008;124(1):27-33.
2008: Vasilopoulos C; Ravyts F; De Maere H; De Mey E; Paelinck H; De Vuyst L; Leroy F
Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.
Journal of applied microbiology 2008;104(5):1341-53.
2008: Scheirlinck Ilse; Van der Meulen Roel; Van Schoor Ann; Vancanneyt Marc; De Vuyst Luc; Vandamme Peter; Huys Geert
Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting.
Applied and environmental microbiology 2008;74(8):2414-23.
2008: Rodríguez C; Van der Meulen R; Vaningelgem F; Font de Valdez G; Raya R; De Vuyst L; Mozzi F
Sensitivity of capsular-producing Streptococcus thermophilus strains to bacteriophage adsorption.
Letters in applied microbiology 2008;46(4):462-8.
2008: Caldara Marina; Dupont Geneviève; Leroy Frédéric; Goldbeter Albert; De Vuyst Luc; Cunin Raymond
Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modeling.
The Journal of biological chemistry 2008;283(10):6347-58.
2008: Camu Nicholas; González Angel; De Winter Tom; Van Schoor Ann; De Bruyne Katrien; Vandamme Peter; Takrama Jemmy S; Addo Solomon K; De Vuyst Luc
Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.
Applied and environmental microbiology 2008;74(1):86-98.
2007: De Bruyne Katrien; Schillinger Ulrich; Caroline Lily; Boehringer Benjamin; Cleenwerck Ilse; Vancanneyt Marc; De Vuyst Luc; Franz Charles M A P; Vandamme Peter
Leuconostoc holzapfelii sp. nov., isolated from Ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of Leuconostoc species.
International journal of systematic and evolutionary microbiology 2007;57(Pt 12):2952-9.
2007: Scheirlinck Ilse; Van der Meulen Roel; Van Schoor Ann; Vancanneyt Marc; De Vuyst Luc; Vandamme Peter; Huys Geert
Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.
Applied and environmental microbiology 2007;73(19):6262-9.
2007: Van der Meulen Roel; Grosu-Tudor Silvia; Mozzi Fernanda; Vaningelgem Frederik; Zamfir Medana; de Valdez Graciela Font; De Vuyst Luc
Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved.
International journal of food microbiology 2007;118(3):250-8.
2007: Van der Meulen Roel; Scheirlinck Ilse; Van Schoor Ann; Huys Geert; Vancanneyt Marc; Vandamme Peter; De Vuyst Luc
Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.
Applied and environmental microbiology 2007;73(15):4741-50.
2007: Cleenwerck Ilse; Camu Nicholas; Engelbeen Katrien; De Winter Tom; Vandemeulebroecke Katrien; De Vos Paul; De Vuyst Luc
Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans.
International journal of systematic and evolutionary microbiology 2007;57(Pt 7):1647-52.
2007: Scheirlinck Ilse; Van der Meulen Roel; Van Schoor Ann; Huys Geert; Vandamme Peter; De Vuyst Luc; Vancanneyt Marc
Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.
International journal of systematic and evolutionary microbiology 2007;57(Pt 7):1461-7.
2007: De Vuyst Luc; Vancanneyt Marc
Biodiversity and identification of sourdough lactic acid bacteria.
Food microbiology 2007;24(2):120-7.
2007: Camu Nicholas; De Winter Tom; Verbrugghe Kristof; Cleenwerck Ilse; Vandamme Peter; Takrama Jemmy S; Vancanneyt Marc; De Vuyst Luc
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
Applied and environmental microbiology 2007;73(6):1809-24.
2007: Scheirlinck Ilse; Van der Meulen Roel; Van Schoor Ann; Cleenwerck Ilse; Huys Geert; Vandamme Peter; De Vuyst Luc; Vancanneyt Marc
Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.
International journal of systematic and evolutionary microbiology 2007;57(Pt 2):223-7.
2007: Poirazi Panayiota; Leroy Frédéric; Georgalaki Marina D; Aktypis Anastassios; De Vuyst Luc; Tsakalidou Effie
Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production.
Applied and environmental microbiology 2007;73(3):768-76.
2007: De Preter Vicky; Vanhoutte Tom; Huys Geert; Swings Jean; De Vuyst Luc; Rutgeerts Paul; Verbeke Kristin
Effects of Lactobacillus casei Shirota, Bifidobacterium breve, and oligofructose-enriched inulin on colonic nitrogen-protein metabolism in healthy humans.
American journal of physiology. Gastrointestinal and liver physiology 2007;292(1):G358-68.
2006: Falony Gwen; Vlachou Angeliki; Verbrugghe Kristof; De Vuyst Luc
Cross-feeding between Bifidobacterium longum BB536 and acetate-converting, butyrate-producing colon bacteria during growth on oligofructose.
Applied and environmental microbiology 2006;72(12):7835-41.
2006: Naser Sabri M; Vancanneyt Marc; Snauwaert Cindy; Vrancken Gino; Hoste Bart; De Vuyst Luc; Swings Jean
Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov.
International journal of systematic and evolutionary microbiology 2006;56(Pt 11):2523-7.
2006: Leroy Frédéric; De Winter Tom; Adriany Tom; Neysens Patricia; De Vuyst Luc
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.
International journal of food microbiology 2006;112(2):102-11.
2006: Zamfir Medana; Vancanneyt Marc; Makras Lefteris; Vaningelgem Frederik; Lefebvre Karen; Pot Bruno; Swings Jean; De Vuyst Luc
Biodiversity of lactic acid bacteria in Romanian dairy products.
Systematic and applied microbiology 2006;29(6):487-95.
2006: Van der Meulen Roel; Adriany Tom; Verbrugghe Kristof; De Vuyst Luc
Kinetic analysis of bifidobacterial metabolism reveals a minor role for succinic acid in the regeneration of NAD+ through its growth-associated production.
Applied and environmental microbiology 2006;72(8):5204-10.
2006: Vancanneyt Marc; Naser Sabri M; Engelbeen Katrien; De Wachter Marjan; Van der Meulen Roel; Cleenwerck Ilse; Hoste Bart; De Vuyst Luc; Swings Jean
Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov.
International journal of systematic and evolutionary microbiology 2006;56(Pt 7):1553-7.
2006: Mozzi Fernanda; Vaningelgem Frederik; Hébert Elvira María; Van der Meulen Roel; Foulquié Moreno María Remedios; Font de Valdez Graciela; De Vuyst Luc
Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers.
Applied and environmental microbiology 2006;72(6):4431-5.
2006: Makras L; Falony G; Van der Meulen R; De Vuyst L
Production of organic acids from fermentation of mannitol, fructooligosaccharides and inulin by a cholesterol removing Lactobacillus acidophilus strain.
Journal of applied microbiology 2006;100(6):1388-9; author reply 1389-90.
2006: Willaert Ronnie; De Vuyst Luc
Continuous production of L(+)-tartaric acid from cis-epoxysuccinate using a membrane recycle reactor.
Applied microbiology and biotechnology 2006;71(2):155-63.
2006: Makras Lefteris; Triantafyllou Vagelis; Fayol-Messaoudi Domitille; Adriany Tom; Zoumpopoulou Georgia; Tsakalidou Effie; Servin Alain; De Vuyst Luc
Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds.
Research in microbiology 2006;157(3):241-7.
2006: Van den Berghe Erika; De Winter Tom; De Vuyst Luc
Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletion.
International journal of food microbiology 2006;107(2):159-70.
2006: Van den Berghe Erika; Skourtas Giorgos; Tsakalidou Effie; De Vuyst Luc
Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture.
International journal of food microbiology 2006;107(2):138-47.
2006: Van der Meulen Roel; Makras Lefteris; Verbrugghe Kristof; Adriany Tom; De Vuyst Luc
In vitro kinetic analysis of oligofructose consumption by Bacteroides and Bifidobacterium spp. indicates different degradation mechanisms.
Applied and environmental microbiology 2006;72(2):1006-12.
2006: Leroy Frédéric; Verluyten Jurgen; De Vuyst Luc
Functional meat starter cultures for improved sausage fermentation.
International journal of food microbiology 2006;106(3):270-85.
2006: Vancanneyt Marc; Zamfir Medana; De Wachter Marjan; Cleenwerck Ilse; Hoste Bart; Rossi Franca; Dellaglio Franco; De Vuyst Luc; Swings Jean
Reclassification of Leuconostoc argentinum as a later synonym of Leuconostoc lactis.
International journal of systematic and evolutionary microbiology 2006;56(Pt 1):213-6.
2006: Vaningelgem Frederik; Ghijsels Veerle; Tsakalidou Effie; De Vuyst Luc
Cometabolism of citrate and glucose by Enterococcus faecium FAIR-E 198 in the absence of cellular growth.
Applied and environmental microbiology 2006;72(1):319-26.
2006: Foulquié Moreno M R; Sarantinopoulos P; Tsakalidou E; De Vuyst L
The role and application of enterococci in food and health.
International journal of food microbiology 2006;106(1):1-24.
2005: Leroy Frédéric; Lievens Kristoff; De Vuyst Luc
Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions.
Applied and environmental microbiology 2005;71(11):7567-70.
2005: Makras Lefteris; Van Acker Gerald; De Vuyst Luc
Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerization.
Applied and environmental microbiology 2005;71(11):6531-7.
2005: Neysens Patricia; De Vuyst Luc
Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production.
International journal of food microbiology 2005;105(2):191-202.
2005: Leroy Frédéric; Lievens Kristoff; De Vuyst Luc
Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
Journal of food protection 2005;68(10):2078-84.
2005: de Vin Filip; Rådström Peter; Herman Lieve; De Vuyst Luc
Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profiles.
Applied and environmental microbiology 2005;71(7):3659-67.
2005: Leisner J J; Vancanneyt M; Van der Meulen R; Lefebvre K; Engelbeen K; Hoste B; Laursen B G; Bay L; Rusul G; De Vuyst L; Swings J
Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose.
International journal of systematic and evolutionary microbiology 2005;55(Pt 3):1267-70.
2005: Leroy Frédéric; De Vuyst Luc
Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain.
International journal of food microbiology 2005;100(1-3):141-52.
2005: Vancanneyt M; Neysens P; De Wachter M; Engelbeen K; Snauwaert C; Cleenwerck I; Van der Meulen R; Hoste B; Tsakalidou E; De Vuyst L; Swings J
Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.
International journal of systematic and evolutionary microbiology 2005;55(Pt 2):615-20.
2004: Vancanneyt M; Zamfir M; Devriese L A; Lefebvre K; Engelbeen K; Vandemeulebroecke K; Amar M; De Vuyst L; Haesebrouck F; Swings J
Enterococcus saccharominimus sp. nov., from dairy products.
International journal of systematic and evolutionary microbiology 2004;54(Pt 6):2175-9.
2004: De Preter V; Geboes K; Verbrugghe K; De Vuyst L; Vanhoutte T; Huys G; Swings J; Pot B; Verbeke K
The in vivo use of the stable isotope-labelled biomarkers lactose-[15N]ureide and [2H4]tyrosine to assess the effects of pro- and prebiotics on the intestinal flora of healthy human volunteers.
The British journal of nutrition 2004;92(3):439-46.
2004: Verluyten Jurgen; Leroy Frédéric; De Vuyst Luc
Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.
Applied and environmental microbiology 2004;70(9):5081-8.
2004: Verluyten Jurgen; Leroy Frédéric; De Vuyst Luc
Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.
Applied and environmental microbiology 2004;70(8):4807-13.
2004: Verluyten Jurgen; Messens Winy; De Vuyst Luc
Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage.
Applied and environmental microbiology 2004;70(4):2271-8.
2004: Van der Meulen Roel; Avonts Lazlo; De Vuyst Luc
Short fractions of oligofructose are preferentially metabolized by Bifidobacterium animalis DN-173 010.
Applied and environmental microbiology 2004;70(4):1923-30.
2004: Vaningelgem Frederik; Zamfir Medana; Mozzi Fernanda; Adriany Tom; Vancanneyt Marc; Swings Jean; De Vuyst Luc
Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics.
Applied and environmental microbiology 2004;70(2):900-12.
2004: De Vuyst L; Avonts L; Neysens P; Hoste B; Vancanneyt M; Swings J; Callewaert R
The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations.
International journal of food microbiology 2004;90(1):93-106.
2004: Vaningelgem F; Zamfir M; Adriany T; De Vuyst L
Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium.
Journal of applied microbiology 2004;97(6):1257-73.
2003: Leroy F; Foulquié Moreno M R; De Vuyst L
Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation.
International journal of food microbiology 2003;88(2-3):235-40.
2003: Neysens Patricia; Messens Winy; De Vuyst Luc
Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.
International journal of food microbiology 2003;88(1):29-39.
2003: De Vuyst L; Foulquié Moreno M R; Revets H
Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins.
International journal of food microbiology 2003;84(3):299-318.
2003: Verluyten Jurgen; Messens Winy; De Vuyst Luc
The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions.
Applied and environmental microbiology 2003;69(7):3833-9.
2003: Sarantinopoulos Panagiotis; Makras Lefteris; Vaningelgem Frederik; Kalantzopoulos George; De Vuyst Luc; Tsakalidou Effie
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
International journal of food microbiology 2003;84(2):197-206.
2003: Leroy Frédéric; Vankrunkelsven Sarah; De Greef Johan; De Vuyst Luc
The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used.
International journal of food microbiology 2003;83(1):27-38.
2003: Neysens Patricia; Messens Winy; Gevers Dirk; Swings Jean; De Vuyst Luc
Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.
Microbiology (Reading, England) 2003;149(Pt 4):1073-82.
2003: Leroy Frédéric; De Vuyst Luc
A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.
Applied and environmental microbiology 2003;69(2):1093-9.
2003: Foulquié Moreno M R; Rea M C; Cogan T M; De Vuyst L
Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture.
International journal of food microbiology 2003;81(1):73-84.
2003: Messens Winy; Verluyten Jurgen; Leroy Frédéric; De Vuyst Luc
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.
International journal of food microbiology 2003;81(1):41-52.
2003: Foulquié Moreno M R; Callewaert R; Devreese B; Van Beeumen J; De Vuyst L
Isolation and biochemical characterisation of enterocins produced by enterococci from different sources.
Journal of applied microbiology 2003;94(2):214-29.
2002: De Vuyst Luc; Schrijvers Vincent; Paramithiotis Spiros; Hoste Bart; Vancanneyt Marc; Swings Jean; Kalantzopoulos George; Tsakalidou Effie; Messens Winy
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
Applied and environmental microbiology 2002;68(12):6059-69.
2002: Georgalaki Marina D; Van Den Berghe Erika; Kritikos Dimitrios; Devreese Bart; Van Beeumen Jozef; Kalantzopoulos George; De Vuyst Luc; Tsakalidou Effie
Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198.
Applied and environmental microbiology 2002;68(12):5891-903.
2002: Degeest B; Mozzi F; De Vuyst L
Effect of medium composition and temperature and pH changes on exopolysaccharide yields and stability during Streptococcus thermophilus LY03 fermentations.
International journal of food microbiology 2002;79(3):161-74.
2002: Messens Winy; Neysens Patricia; Vansieleghem Wim; Vanderhoeven Johan; De Vuyst Luc
Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.
Applied and environmental microbiology 2002;68(3):1431-5.
2002: Vancanneyt Marc; Lombardi Angiolella; Andrighetto Christian; Knijff Edo; Torriani Sandra; Björkroth K Johanna; Franz Charles M A P; Foulquié Moreno María R; Revets Hilde; De Vuyst Luc; Swings Jean; Kersters Karel; Dellaglio Franco; Holzapfel Wilhelm H
Intraspecies genomic groups in Enterococcus faecium and their correlation with origin and pathogenicity.
Applied and environmental microbiology 2002;68(3):1381-91.
2002: Moreno M R F; Leisner J J; Tee L K; Ley C; Radu S; Rusul G; Vancanneyt M; De Vuyst L
Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium.
Journal of applied microbiology 2002;92(1):147-57.
2001: Leroy F; De Vuyst L
Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria.
Applied and environmental microbiology 2001;67(10):4407-13.
2001: Degeest B; Janssens B; De Vuyst L
Exopolysaccharide (EPS) biosynthesis by Lactobacillus sakei 0-1: production kinetics, enzyme activities and EPS yields.
Journal of applied microbiology 2001;91(3):470-7.
2001: Degeest B; Vaningelgem F; Laws A P; De Vuyst L
UDP-N-acetylglucosamine 4-epimerase activity indicates the presence of N-acetylgalactosamine in exopolysaccharides of Streptococcus thermophilus strains.
Applied and environmental microbiology 2001;67(9):3976-84.
2001: Marshall V M; Laws A P; Gu Y; Levander F; Rådström P; De Vuyst L; Degeest B; Vaningelgem F; Dunn H; Elvin M
Exopolysaccharide-producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure.
Letters in applied microbiology 2001;32(6):433-7.
2001: Avonts L; De Vuyst L
Antimicrobial potential of probiotic lactic acid bacteria.
Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen) 2001;66(3b):543-50.
2001: Remedios M; Moreno F; Callewaert R; De Vuyst L
Isolation of bacteriocins through expanded bed adsorption using a hydrophobic interaction medium.
Bioseparation 2001;10(1-3):45-50.
2000: Zamfir M; Callewaert R; Cornea P C; De Vuyst L
Production kinetics of acidophilin 801, a bacteriocin produced by Lactobacillus acidophilus IBB 801.
FEMS microbiology letters 2000;190(2):305-8.
2000: Degeest B; de Vuyst L
Correlation of activities of the enzymes alpha-phosphoglucomutase, UDP-galactose 4-epimerase, and UDP-glucose pyrophosphorylase with exopolysaccharide biosynthesis by Streptococcus thermophilus LY03.
Applied and environmental microbiology 2000;66(8):3519-27.
2000: Georgalaki M D; Sarantinopoulos P; Ferreira E S; De Vuyst L; Kalantzopoulos G; Tsakalidou E
Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese.
Journal of applied microbiology 2000;88(5):817-25.
2000: Callewaert R; De Vuyst L
Bacteriocin production with Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation.
Applied and environmental microbiology 2000;66(2):606-13.
1999: Zamfir M; Callewaert R; Cornea P C; Savu L; Vatafu I; De Vuyst L
Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801.
Journal of applied microbiology 1999;87(6):923-31.
1999: Leroy F; de Vuyst L
The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.
Applied and environmental microbiology 1999;65(12):5350-6.
1999: Callewaert R; Holo H; Devreese B; Van Beeumen J; Nes I; De Vuyst L
Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method.
Microbiology (Reading, England) 1999;145 ( Pt 9)():2559-68.
1999: De Vuyst L; Degeest B
Heteropolysaccharides from lactic acid bacteria.
FEMS microbiology reviews 1999;23(2):153-77.
1999: Leroy F; de Vuyst L
Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.
Applied and environmental microbiology 1999;65(3):974-81.
1999: Callewaert R; De Vuyst L
Expanded bed adsorption as a unique unit operation for the isolation of bacteriocins from fermentation media.
Bioseparation 1999;8(1-5):159-68.
1998: De Vuyst L; Vanderveken F; Van de Ven S; Degeest B
Production by and isolation of exopolysaccharides from Streptococcus thermophilus grown in a milk medium and evidence for their growth-associated biosynthesis.
Journal of applied microbiology 1998;84(6):1059-68.
1996: Nelis H J; De Vuyst L; Goubert K; Devreese B V; Van Beeumen J J; Raymackers J G; Vandamme E J; De Leenheer A P
Detection of cleavage of a prenisin-mimicking decapeptide by Lactococcus lactis subsp. lactis endoproteinase activity.
Enzyme and microbial technology 1996;18(1):52-8.
1992: De Vuyst L; Vandamme E J
Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations.
Journal of general microbiology 1992;138(3):571-8.

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