FIND

researchers

DISCOVER

relevant articles

PROMOTE

your research

now for free

Luc De Vuyst

Research Profile

Physiology

Fermentation

Phenomena

Chemicals & Drugs

Living Beings

Concepts & Ideas

Objects

Procedures

Co-author Network

Publications

TOP 3
Zoi Papalexandratou; Bakhtiar Bahrim; Heide-Marie Daniel; Ong Seng Lee; Timothy Lefeber; Luc De Vuyst
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.
Audrey Rivière; Marija Selak; Tom Balzarini; Sebastiaan Eeltink; Frédéric Moens; Christophe Pierlot; Luc De Vuyst
Development of an ion-exchange chromatography method for monitoring the degradation of prebiotic arabinoxylan-oligosaccharides in a complex fermentation medium.
Doan Thi Lam Nguyen; Cindy Snauwaert; Isabel Snauwaert; Koenraad Van Hoorde; Margo Cnockaert; Evie De Brandt; Luc De Vuyst; Binh Thanh Le; Peter Vandamme
Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua.

Register for free to view:

Visualized networks:

See your personal network in
sophisticated graphical views

GeoTargeted Searches:

Locate experts around the world
and connect with global collaborators

Research Profiles:

See the research activity
of experts around the globe

Geonetwork of Luc De Vuyst (preview)

Cities where this author has publications
Cities where co-authors of this author have publications

Flash Player Required

All Publications

2013: Zoi Papalexandratou; Bakhtiar Bahrim; Heide-Marie Daniel; Ong Seng Lee; Timothy Lefeber; Luc De Vuyst
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.
Food microbiology 2013;35(2):73-85.
2013: Audrey Rivière; Marija Selak; Tom Balzarini; Sebastiaan Eeltink; Frédéric Moens; Christophe Pierlot; Luc De Vuyst
Development of an ion-exchange chromatography method for monitoring the degradation of prebiotic arabinoxylan-oligosaccharides in a complex fermentation medium.
Analytical chemistry 2013;85(10):4982-90.
2013: Doan Thi Lam Nguyen; Cindy Snauwaert; Isabel Snauwaert; Koenraad Van Hoorde; Margo Cnockaert; Evie De Brandt; Luc De Vuyst; Binh Thanh Le; Peter Vandamme
Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua.
International journal of systematic and evolutionary microbiology 2013;63(Pt 5):1754-9.
2013: Isabel Snauwaert; Luc De Vuyst; Zoi Papalexandratou; Peter Vandamme
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations.
International journal of systematic and evolutionary microbiology 2013;63(Pt 5):1709-16.
2013: D Wouters; Bart Van Droogenbroeck; N Bernaert; W Conjaerts; Marc De Loose; Luc De Vuyst
Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations.
Food microbiology 2013;33(2):185-96.
2013: Tom Rimaux; Audrey Rivière; Stefan Weckx; Luc De Vuyst; Elvira María Hebert; Fernanda Mozzi; Frédéric Leroy
A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei.
Research in microbiology 2013;164(3):216-25.
2013: Isabel Snauwaert; Anne Willems; Katrien De Bruyne; Luc De Vuyst; Bart Hoste; Karolien Peeters; Peter Vandamme
Carnobacterium iners sp. nov., a psychrophilic, lactic acid-producing bacterium from the littoral zone of an Antarctic pond.
International journal of systematic and evolutionary microbiology 2013;63(Pt 4):1370-5.
2013: Dorrit Wouters; Medana Zamfir; Silvia Grosu-Tudor; Luc De Vuyst
Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.
Journal of the science of food and agriculture 2013;93(4):749-60.
2012: Gorik Braem; Sarne De Vliegher; Marc Heyndrickx; Frédéric Leroy; Bert Verbist; Luc De Vuyst
Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity.
Veterinary microbiology 2012;157(3-4):383-90.
2012: Timothy Lefeber; Zoi Papalexandratou; Nicholas Camu; William Gobert; Luc De Vuyst
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
Food microbiology 2012;30(2):379-92.
2012: Lara Gorissen; Stefaan De Smet; Luc De Vuyst; Katleen Raes; Frédéric Leroy
Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains.
International journal of food microbiology 2012;155(3):234-40.
2012: Cecilia Rodríguez; Gino Vrancken; Tom Rimaux; Graciela Font de Valdez; Luc De Vuyst; María José Fornaguera; Fernanda Mozzi
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations.
Applied microbiology and biotechnology 2012;93(6):2519-27.
2012: Koen Illeghems; Zoi Papalexandratou; Luc De Vuyst; Stefan Weckx
Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity.
PloS one 2012;7(5):e38040.
2011: Zoi Papalexandratou; Luc De Vuyst
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.
FEMS yeast research 2011;11(7):564-74.
2011: Zoi Papalexandratou; Edwina Romanens; Freddy Amores; Heide-Marie Daniel; Gwen Falony; Juan Carlos Jimenez; Luc De Vuyst
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Applied and environmental microbiology 2011;77(21):7698-714.
2011: Zoi Papalexandratou; Peter Vandamme; Gino Vrancken; Katrien De Bruyne; Luc De Vuyst
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria.
Food microbiology 2011;28(7):1326-38.
2011: T Rimaux; G Vrancken; B Vuylsteke; Luc De Vuyst; Frédéric Leroy
The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.
Applied and environmental microbiology 2011;77(18):6539-50.
2011: Timothy Lefeber; Frédéric Moens; William Gobert; Maarten Janssens; Luc De Vuyst
Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.
Applied and environmental microbiology 2011;77(18):6694-8.
2011: Frédéric Ravyts; Luc De Vuyst
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
Food microbiology 2011;28(6):1129-39.
2011: Zoi Papalexandratou; Nicholas Camu; Gwen Falony; Luc De Vuyst
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
Food microbiology 2011;28(5):964-73.
2011: Gino Vrancken; Luc De Vuyst; Tom Rimaux; Joke Allemeersch; Stefan Weckx
Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.
Applied and environmental microbiology 2011;77(10):3406-12.
2011: T Rimaux; G Vrancken; V Pothakos; Dominique Maes; Luc De Vuyst; Frédéric Leroy
The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.
Food microbiology 2011;28(3):597-604.
2011: Timothy Lefeber; William Gobert; Gino Vrancken; Nicholas Camu; Luc De Vuyst
Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels.
Food microbiology 2011;28(3):457-64.
2011: Gino Vrancken; Tom Rimaux; Stefan Weckx; Frédéric Leroy; Luc De Vuyst
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
Applied and environmental microbiology 2011;77(8):2716-26.
2011: G Braem; Sarne De Vliegher; K Supré; F Haesebrouck; Frédéric Leroy; Luc De Vuyst
(GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: a comparison of type strains and field isolates.
Veterinary microbiology 2011;147(1-2):67-74.
2011: Stefan Weckx; Joke Allemeersch; Roel Van der Meulen; Gino Vrancken; Geert Huys; Peter Vandamme; Paul van Hummelen; Luc De Vuyst
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
Applied and environmental microbiology 2011;77(2):618-26.
2010: Timothy Lefeber; Maarten Janssens; Nicholas Camu; Luc De Vuyst
Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.
Applied and environmental microbiology 2010;76(23):7708-16.
2010: Charalampos Vasilopoulos; Eveline De Mey; Lore Dewulf; Hubert Paelinck; Anny De Smedt; Frank Vandendriessche; Luc De Vuyst; Frédéric Leroy
Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture.
Food microbiology 2010;27(8):1086-94.
2010: 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.
Food microbiology 2010;27(8):1000-8.
2010: Vicky De Preter; Gwen Falony; Karen Windey; Henrike M Hamer; Luc De Vuyst; Kristin Verbeke
The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: an in vitro analysis.
Molecular nutrition & food research 2010;54(12):1791-801.
2010: Frédéric Ravyts; Liselot Steen; Olivier Goemaere; Hubert Paelinck; Luc De Vuyst; Frédéric Leroy
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
Food microbiology 2010;27(7):945-54.
2010: Ilse Cleenwerck; Paul 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) sp. nov., comb. nov.
International journal of systematic and evolutionary microbiology 2010;60(Pt 10):2277-83.
2010: Katrien De Bruyne; Nicholas Camu; Luc De Vuyst; Peter Vandamme
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation.
International journal of systematic and evolutionary microbiology 2010;60(Pt 9):1999-2005.
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.
Applied and environmental microbiology 2010;76(16):5402-8.
2010: Tamara Garcia-Armisen; Zoi Papalexandratou; Hugo Hendryckx; Nicholas Camu; Gino Vrancken; Luc De Vuyst; Pierre Cornelis
Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library.
Applied microbiology and biotechnology 2010;87(6):2281-92.
2010: Gino Vrancken; Luc De Vuyst; Roel Van der Meulen; Geert Huys; Peter Vandamme; Heide-Marie Daniel
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs.
FEMS yeast research 2010;10(4):471-81.
2010: Marina D Georgalaki; Marina Papadelli; Elina Chassioti; Rania Anastasiou; Anastasios 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.
Applied and environmental microbiology 2010;76(4):1143-51.
2010: 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.
Food microbiology 2010;27(1):77-84.
2009: G Vrancken; T Rimaux; S Weckx; Luc De Vuyst; Frédéric Leroy
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: Zoi Papalexandratou; Ilse Cleenwerck; Paul De Vos; Luc De Vuyst
(GTG)5-PCR reference framework for acetic acid bacteria.
FEMS microbiology letters 2009;301(1):44-9.
2009: G Vrancken; T Rimaux; D 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.
Food microbiology 2009;26(7):720-7.
2009: Luc De Vuyst; G Vrancken; F Ravyts; T Rimaux; S Weckx
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
Food microbiology 2009;26(7):666-75.
2009: Stefan Weckx; Joke Allemeersch; Roel Van der Meulen; Gino Vrancken; Geert Huys; Peter Vandamme; Paul van Hummelen; Luc De Vuyst
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: Gwen Falony; An Verschaeren; Feije De Bruycker; Vicky De Preter; kristin verbeke; Frédéric Leroy; Luc De Vuyst
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: F Ravyts; G Vrancken; K D'Hondt; C Vasilopoulos; Luc De Vuyst; Frédéric Leroy
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: Ilse Cleenwerck; Marjan De Wachter; Angel González; Luc De Vuyst; Paul De Vos
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: Gwen Falony; Thomas Calmeyn; Frédéric Leroy; Luc De Vuyst
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: Frédéric Leroy; Charalampos Vasilopoulos; Steven Van Hemelryck; Gwen Falony; Luc De Vuyst
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures.
Food microbiology 2009;26(1):94-102.
2009: Katrien De Bruyne; Nicholas Camu; Luc De Vuyst; Peter Vandamme
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: Gwen Falony; Katerina Lazidou; An Verschaeren; Stefan Weckx; Dominique Maes; Luc De Vuyst
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: Katrien De Bruyne; Charles M A P Franz; Marc Vancanneyt; Ulrich Schillinger; Fernanda Mozzi; Graciela Font de Valdez; Luc De Vuyst; Peter Vandamme
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: G Vrancken; T Rimaux; Luc De Vuyst; Frédéric Leroy
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: Frédéric Ravyts; Silvana Barbuti; Maria Angela Frustoli; Giovanni Parolari; Giovanna Saccani; Luc De Vuyst; Frédéric Leroy
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: Maria R Foulquie Moreno; Barbara Baert; Sarah Denayer; Pierre Cornelis; Luc De Vuyst
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: Ilse Cleenwerck; Angel Gonzalez; Nicholas Camu; Katrien Engelbeen; Paul De Vos; Luc De Vuyst
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: Luc De Vuyst; Nicholas Camu; Tom De Winter; Katrien Vandemeulebroecke; Vincent Van de Perre; Marc Vancanneyt; Paul De Vos; Ilse Cleenwerck
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: Roel Van der Meulen; Nicholas Camu; Timo Van Vooren; Christophe Heymans; Luc De Vuyst
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: C Vasilopoulos; F Ravyts; H De Maere; Eveline De Mey; H Paelinck; Luc De Vuyst; F Leroy
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: Ilse Scheirlinck; Roel Van der Meulen; Ann Van Schoor; Marc Vancanneyt; Luc De Vuyst; Peter Vandamme; Geert Huys
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: C Rodríguez; Roel Van der Meulen; Frederik Vaningelgem; Graciela Font de Valdez; Raul R Raya; Luc De Vuyst; Fernanda Mozzi
Sensitivity of capsular-producing Streptococcus thermophilus strains to bacteriophage adsorption.
Letters in applied microbiology 2008;46(4):462-8.
2008: Marina Caldara; Geneviève Dupont; Frédéric Leroy; Albert Goldbeter; Luc De Vuyst; Raymond Cunin
Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modeling.
The Journal of biological chemistry 2008;283(10):6347-58.
2008: Nicholas Camu; Angel González; Tom De Winter; Ann Van Schoor; Katrien De Bruyne; Peter Vandamme; Jemmy S Takrama; Solomon K Addo; Luc De Vuyst
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: Katrien De Bruyne; Ulrich Schillinger; Lily Caroline; Benjamin Boehringer; Ilse Cleenwerck; Marc Vancanneyt; Luc De Vuyst; Charles M A P Franz; Peter Vandamme
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: Ilse Scheirlinck; Roel Van der Meulen; Ann Van Schoor; Marc Vancanneyt; Luc De Vuyst; Peter Vandamme; Geert Huys
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: Roel Van der Meulen; Silvia Grosu-Tudor; Fernanda Mozzi; Frederik Vaningelgem; Medana Zamfir; Graciela Font de Valdez; Luc De Vuyst
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: Roel Van der Meulen; Ilse Scheirlinck; Ann Van Schoor; Geert Huys; Marc Vancanneyt; Peter Vandamme; Luc De Vuyst
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: Ilse Cleenwerck; Nicholas Camu; Katrien Engelbeen; Tom De Winter; Katrien Vandemeulebroecke; Paul De Vos; Luc De Vuyst
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: Ilse Scheirlinck; Roel Van der Meulen; Ann Van Schoor; Geert Huys; Peter Vandamme; Luc De Vuyst; Marc Vancanneyt
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: Luc De Vuyst; Marc Vancanneyt
Biodiversity and identification of sourdough lactic acid bacteria.
Food microbiology 2007;24(2):120-7.
2007: Nicholas Camu; Tom De Winter; Kristof Verbrugghe; Ilse Cleenwerck; Peter Vandamme; Jemmy S Takrama; Marc Vancanneyt; Luc De Vuyst
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: Ilse Scheirlinck; Roel Van der Meulen; Ann Van Schoor; Ilse Cleenwerck; Geert Huys; Peter Vandamme; Luc De Vuyst; Marc Vancanneyt
Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.
International journal of systematic and evolutionary microbiology 2007;57(Pt 2):223-7.
2007: Panayiota Poirazi; Frédéric Leroy; Marina D Georgalaki; Anastasios Aktypis; Luc De Vuyst; Effie Tsakalidou
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: Vicky De Preter; Tom Vanhoutte; Geert Huys; Jean Swings; Luc De Vuyst; Paul Rutgeerts; Kristin Verbeke
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: Gwen Falony; Angeliki Vlachou; Kristof Verbrugghe; Luc De Vuyst
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: Sabri M Naser; Marc Vancanneyt; Cindy Snauwaert; Gino Vrancken; Bart Hoste; Luc De Vuyst; Jean Swings
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: Frédéric Leroy; Tom De Winter; Tom Adriany; Patricia Neysens; Luc De Vuyst
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: Medana Zamfir; Marc Vancanneyt; Lefteris Makras; Frederik Vaningelgem; Karen Lefebvre; Bruno Pot; Jean Swings; Luc De Vuyst
Biodiversity of lactic acid bacteria in Romanian dairy products.
Systematic and applied microbiology 2006;29(6):487-95.
2006: Roel Van der Meulen; Tom Adriany; Kristof Verbrugghe; Luc De Vuyst
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: Marc Vancanneyt; Sabri M Naser; Katrien Engelbeen; Marjan De Wachter; Roel Van der Meulen; Ilse Cleenwerck; Bart Hoste; Luc De Vuyst; Jean Swings
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: Fernanda Mozzi; Frederik Vaningelgem; Elvira M Hébert; Roel Van der Meulen; María Remedios Foulquié Moreno; Graciela Font de Valdez; Luc De Vuyst
Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers.
Applied and environmental microbiology 2006;72(6):4431-5.
2006: Lefteris Makras; G Falony; Roel Van der Meulen; Luc De Vuyst
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: Ronnie Willaert; Luc De Vuyst
Continuous production of L(+)-tartaric acid from cis-epoxysuccinate using a membrane recycle reactor.
Applied microbiology and biotechnology 2006;71(2):155-63.
2006: Lefteris Makras; Vagelis Triantafyllou; Domitille Fayol-Messaoudi; Tom Adriany; Georgia Zoumpopoulou; Effie Tsakalidou; Alain L Servin; Luc De Vuyst
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: Erika Van Den Berghe; Tom De Winter; Luc De Vuyst
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: Erika Van Den Berghe; Giorgos Skourtas; Effie Tsakalidou; Luc De Vuyst
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: Frédéric Leroy; Jurgen Verluyten; Luc De Vuyst
Functional meat starter cultures for improved sausage fermentation.
International journal of food microbiology 2006;106(3):270-85.
2006: Roel Van der Meulen; Lefteris Makras; Kristof Verbrugghe; Tom Adriany; Luc De Vuyst
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: María Remedios Foulquié Moreno; Panagiotis Sarantinopoulos; Effie Tsakalidou; Luc De Vuyst
The role and application of enterococci in food and health.
International journal of food microbiology 2006;106(1):1-24.
2006: Marc Vancanneyt; Medana Zamfir; Marjan De Wachter; Ilse Cleenwerck; Bart Hoste; Franca Rossi; Franco Dellaglio; Luc De Vuyst; Jean Swings
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: Frederik Vaningelgem; Veerle Ghijsels; Effie Tsakalidou; Luc De Vuyst
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.
2005: Patricia Neysens; Luc De Vuyst
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: Frédéric Leroy; Kristoff Lievens; Luc De Vuyst
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: Lefteris Makras; Gerald Van Acker; Luc De Vuyst
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: Frédéric Leroy; Kristoff Lievens; Luc De Vuyst
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: Filip de Vin; Peter Rådström; Lieve Herman; Luc De Vuyst
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: Jørgen J Leisner; Marc Vancanneyt; Roel Van der Meulen; Karen Lefebvre; Katrien Engelbeen; Bart Hoste; Birgit Groth Laursen; Lene Bay; Gulam Rusul; Luc De Vuyst; Jean Swings
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: Frédéric Leroy; Luc De Vuyst
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: Marc Vancanneyt; Patricia Neysens; Marjan De Wachter; Katrien Engelbeen; Cindy Snauwaert; Ilse Cleenwerck; Roel Van der Meulen; Bart Hoste; Effie Tsakalidou; Luc De Vuyst; Jean Swings
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: Marc Vancanneyt; Medana Zamfir; Luc A Devriese; Karen Lefebvre; Katrien Engelbeen; Katrien Vandemeulebroecke; M Amar; Luc De Vuyst; Freddy Haesebrouck; Jean Swings
Enterococcus saccharominimus sp. nov., from dairy products.
International journal of systematic and evolutionary microbiology 2004;54(Pt 6):2175-9.
2004: Vicky De Preter; Karel Geboes; Kristof Verbrugghe; Luc De Vuyst; Tom Vanhoutte; Geert Huys; Jean Swings; Bruno Pot; Kristin Verbeke
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: Jurgen Verluyten; Frédéric Leroy; Luc De Vuyst
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: Jurgen Verluyten; Frédéric Leroy; Luc De Vuyst
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: Jurgen Verluyten; Winy Messens; Luc De Vuyst
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: Roel Van der Meulen; Lazlo Avonts; Luc De Vuyst
Short fractions of oligofructose are preferentially metabolized by Bifidobacterium animalis DN-173 010.
Applied and environmental microbiology 2004;70(4):1923-30.
2004: Frederik Vaningelgem; Medana Zamfir; Fernanda Mozzi; Tom Adriany; Marc Vancanneyt; Jean Swings; Luc De Vuyst
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: Frederik Vaningelgem; Medana Zamfir; Tom Adriany; Luc De Vuyst
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.
2004: Luc De Vuyst; Lazlo Avonts; Patricia Neysens; Bart Hoste; Marc Vancanneyt; Jean Swings; R Callewaert
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.
2003: Frédéric Leroy; María Remedios Foulquié Moreno; Luc De Vuyst
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: Patricia Neysens; Winy Messens; Luc De Vuyst
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: Luc De Vuyst; María Remedios Foulquié Moreno; Hilde Revets
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: Panagiotis Sarantinopoulos; Lefteris Makras; Frederik Vaningelgem; George Kalantzopoulos; Luc De Vuyst; Effie Tsakalidou
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
International journal of food microbiology 2003;84(2):197-206.
2003: Jurgen Verluyten; Winy Messens; Luc De Vuyst
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: Frédéric Leroy; Sarah Vankrunkelsven; Johan De Greef; Luc De Vuyst
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: Patricia Neysens; Winy Messens; Dirk Gevers; Jean Swings; Luc De Vuyst
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: María Remedios Foulquié Moreno; M C Rea; Timothy M Cogan; Luc De Vuyst
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: Winy Messens; Jurgen Verluyten; Frédéric Leroy; Luc De Vuyst
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: Frédéric Leroy; Luc De Vuyst
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: María Remedios Foulquié Moreno; R Callewaert; B Devreese; J Van Beeumen; Luc De Vuyst
Isolation and biochemical characterisation of enterocins produced by enterococci from different sources.
Journal of applied microbiology 2003;94(2):214-29.
2002: Bart Degeest; Fernanda Mozzi; Luc De Vuyst
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: Luc De Vuyst; Vincent Schrijvers; Spiros Paramithiotis; Bart Hoste; Marc Vancanneyt; Jean Swings; George Kalantzopoulos; Effie Tsakalidou; Winy Messens
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: Marina D Georgalaki; Erika Van Den Berghe; Dimitrios Kritikos; Bart Devreese; Jozef Van Beeumen; George Kalantzopoulos; Luc De Vuyst; Effie Tsakalidou
Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198.
Applied and environmental microbiology 2002;68(12):5891-903.
2002: Winy Messens; Patricia Neysens; Wim Vansieleghem; Vanderhoeven Johan; Luc De Vuyst
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: Marc Vancanneyt; Angiolella Lombardi; Christian Andrighetto; Edo Knijff; Sandra Torriani; K Johanna Björkroth; Charles M A P Franz; María Remedios Foulquié Moreno; Hilde Revets; Luc De Vuyst; Jean Swings; Karel Kersters; Franco Dellaglio; Wilhelm H Holzapfel
Intraspecies genomic groups in Enterococcus faecium and their correlation with origin and pathogenicity.
Applied and environmental microbiology 2002;68(3):1381-91.
2002: M R F Moreno; Jørgen J Leisner; L K Tee; C Ley; Son Radu; Gulam Rusul; Marc Vancanneyt; Luc De Vuyst
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: Frédéric Leroy; Luc De Vuyst
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: Bart Degeest; B Janssens; Luc De Vuyst
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: Bart Degeest; Frederik Vaningelgem; Andrew P Laws; Luc De Vuyst
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: Valerie M Marshall; Andrew P Laws; Yucheng GU; Fredrik Levander; Peter Rådström; Luc De Vuyst; Bart Degeest; Frederik Vaningelgem; Helen Dunn; Mark Elvin
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: Lazlo Avonts; Luc De Vuyst
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: M Remedios; F Moreno; R Callewaert; Luc De Vuyst
Isolation of bacteriocins through expanded bed adsorption using a hydrophobic interaction medium.
Bioseparation 2001;10(1-3):45-50.
2000: Medana Zamfir; R Callewaert; P C Cornea; Luc De Vuyst
Production kinetics of acidophilin 801, a bacteriocin produced by Lactobacillus acidophilus IBB 801.
FEMS microbiology letters 2000;190(2):305-8.
2000: Bart Degeest; Luc De Vuyst
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: Marina D Georgalaki; Panagiotis Sarantinopoulos; E S Ferreira; Luc De Vuyst; George Kalantzopoulos; Effie Tsakalidou
Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese.
Journal of applied microbiology 2000;88(5):817-25.
2000: R Callewaert; Luc De Vuyst
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: Medana Zamfir; R Callewaert; P C Cornea; L Savu; I Vatafu; Luc De Vuyst
Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801.
Journal of applied microbiology 1999;87(6):923-31.
1999: Frédéric Leroy; Luc De Vuyst
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: R Callewaert; H Holo; B Devreese; J Van Beeumen; Ingolf F Nes; Luc De Vuyst
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: Luc De Vuyst; Bart Degeest
Heteropolysaccharides from lactic acid bacteria.
FEMS microbiology reviews 1999;23(2):153-77.
1999: F Leroy; Luc De Vuyst
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: R Callewaert; Luc De Vuyst
Expanded bed adsorption as a unique unit operation for the isolation of bacteriocins from fermentation media.
Bioseparation 1999;8(1-5):159-68.
1998: Luc De Vuyst; F Vanderveken; S Van de Ven; Bart Degeest
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: Hans J Nelis; Luc De Vuyst; K Goubert; Bart Devreese; J J Van Beeumen; J Raymackers; E J Vandamme; A P De Leenheer
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: Luc De Vuyst; E J Vandamme
Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations.
Journal of general microbiology 1992;138(3):571-8.