Luc De Vuyst

Q: What Schools Are Affiliated With Luc De Vuyst

Luc De Vuyst is affiliated with the following schools: Vrije Universiteit Brussel, Ghent University, University of Antwerp

Luc De Vuyst's AcademicInfluence.com Rankings

Luc De Vuyst

Chemistry

#2105

World Rank

#2958

Historical Rank

Physical Chemistry

#224

World Rank

#261

Historical Rank

chemistry Degrees

Download Badge

Chemistry

Why Is Luc De Vuyst Influential?

(Suggest an Edit or Addition)

(See a Problem?)

Luc De Vuyst's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Lactic acid bacteria as functional starter cultures for the food fermentation industry (2004) (1582)
The role and application of enterococci in food and health. (2006) (988)
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut (2016) (924)
Heteropolysaccharides from lactic acid bacteria. (1999) (784)
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications (2007) (685)
Functional meat starter cultures for improved sausage fermentation. (2006) (564)
The sourdough microflora: biodiversity and metabolic interactions (2005) (503)
Bacteriocins of lactic acid bacteria : microbiology, genetics and applications/ edited by Luc De Vuyst and Erick J. Vandamme (1994) (364)
Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria (2001) (364)
Antimicrobial Potential of Lactic Acid Bacteria (1994) (360)
Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. (1996) (357)
Cross-Feeding between Bifidobacterium longum BB536 and Acetate-Converting, Butyrate-Producing Colon Bacteria during Growth on Oligofructose (2006) (302)
Microbial ecology of sourdough fermentations: diverse or uniform? (2014) (301)
Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana (2007) (300)
Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins. (2003) (286)
Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations. (1992) (275)
Bacteriocins of Lactic Acid Bacteria (1994) (270)
Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production. (2011) (266)
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. (2009) (253)
Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds. (2006) (236)
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate (2008) (233)
Biodiversity and identification of sourdough lactic acid bacteria. (2007) (229)
Technology Aspects Related to the Application of Functional Starter Cultures (2000) (214)
Biodiversity of Exopolysaccharides Produced by Streptococcus thermophilus Strains Is Reflected in Their Production and Their Molecular and Functional Characteristics (2004) (208)
Nisin, A Lantibiotic Produced by Lactococcus Lactis Subsp. Lactis: Properties, Biosynthesis, Fermentation and Applications (1994) (206)
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods (2021) (197)
Systemic availability and metabolism of colonic‐derived short‐chain fatty acids in healthy subjects: a stable isotope study (2017) (194)
The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation (2002) (193)
Distribution of coagulase-negative Staphylococcus species from milk and environment of dairy cows differs between herds. (2011) (190)
The cocoa bean fermentation process: from ecosystem analysis to starter culture development (2016) (187)
Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K (1999) (184)
Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs (2007) (179)
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer (2014) (175)
Probiotics in fermented sausages. (2008) (169)
Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization (2005) (163)
Characterization of the Antagonistic Activity of Lactobacillus amylovorus DCE 471 and Large Scale Is (1996) (160)
Yeast diversity of Ghanaian cocoa bean heap fermentations. (2009) (159)
Yeast diversity of sourdoughs and associated metabolic properties and functionalities. (2016) (159)
Short Fractions of Oligofructose Are Preferentially Metabolized by Bifidobacterium animalis DN-173 010 (2004) (159)
Effects of Lactobacillus casei Shirota, Bifidobacterium breve, and oligofructose-enriched inulin on colonic nitrogen-protein metabolism in healthy humans. (2007) (156)
Isolation and biochemical characterisation of enterocins produced by enterococci from different sources. (2003) (155)
In Vitro Kinetic Analysis of Oligofructose Consumption by Bacteroides and Bifidobacterium spp. Indicates Different Degradation Mechanisms (2006) (147)
The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation (1999) (145)
Cell growth and bacteriocin production of probiotic Lactobacillus strains in different media (2004) (144)
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. (2011) (141)
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 (2007) (138)
Indication that the Nitrogen Source Influences Both Amount and Size of Exopolysaccharides Produced by Streptococcus thermophilus LY03 and Modelling of the Bacterial Growth and Exopolysaccharide Production in a Complex Medium (1999) (137)
Control of bioflavour and safety in fermented sausages: first results of a European project (2000) (136)
Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria (2013) (136)
Correlation of Activities of the Enzymes α-Phosphoglucomutase, UDP-Galactose 4-Epimerase, and UDP-Glucose Pyrophosphorylase with Exopolysaccharide Biosynthesis by Streptococcus thermophilus LY03 (2000) (136)
Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation (2014) (135)
The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids (2006) (135)
Microbial physiology, fermentation kinetics, and process engineering of heteropolysaccharide production by lactic acid bacteria (2001) (135)
Diversity of Heteropolysaccharide-Producing Lactic Acid Bacterium Strains and Their Biopolymers (2006) (134)
Bacterial diversity and functionalities in food fermentations (2012) (134)
Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages (2000) (133)
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. (2012) (132)
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species (2010) (131)
Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801 (1999) (130)
Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production (2016) (130)
Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides (2015) (130)
Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs (2007) (126)
Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks (2003) (125)
Kinetic Analysis of Bifidobacterial Metabolism Reveals a Minor Role for Succinic Acid in the Regeneration of NAD+ through Its Growth-Associated Production (2006) (123)
Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations (2011) (121)
Intraspecies Genomic Groups in Enterococcus faecium and Their Correlation with Origin and Pathogenicity (2002) (119)
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. (2013) (117)
Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels. (2011) (116)
Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. (2003) (115)
Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198 (2002) (114)
Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. (2003) (113)
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 (2010) (110)
Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting (2008) (110)
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. (2008) (109)
Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity (2012) (108)
Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium (2002) (108)
Leuconostoc holzapfelii sp. nov., isolated from Ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of Leuconostoc species. (2007) (107)
In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes (2008) (107)
Nutritional factors affecting nisin production by Lactococcus lactis subsp. actis NIZO 22186 in a synthetic medium (1995) (106)
The lactic acid bacteria, the food chain, and their regulation (2004) (103)
Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans (2009) (101)
Acetic acid bacteria in fermented foods and beverages. (2018) (99)
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. (2011) (99)
Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved. (2007) (99)
Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans. (2017) (98)
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes. (2003) (98)
The Ability of Bifidobacteria To Degrade Arabinoxylan Oligosaccharide Constituents and Derived Oligosaccharides Is Strain Dependent (2013) (97)
Influence of the phosphorus and nitrogen source on nisin production in Lactococcus lactis subsp. lactis batch fermentations using a complex medium (1993) (95)
Meat fermentation at the crossroads of innovation and tradition: A historical outlook (2013) (94)
Acetic acid bacteria in fermented foods and beverages. (2018) (94)
Biodiversity of lactic acid bacteria in Romanian dairy products. (2006) (94)
Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation (2014) (93)
Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. (2010) (92)
Summer Meeting 2013: growth and physiology of bifidobacteria (2014) (89)
Exopolysaccharide (EPS) biosynthesis by Lactobacillus sakei 0–1: production kinetics, enzyme activities and EPS yields (2001) (89)
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 (2004) (89)
Characterization and production of amylovorin L471, a bacteriocin purified from Lactobacillus amylovorus DCE 471 by a novel three-step method. (1999) (88)
Evaluation of the spoilage lactic acid bacteria in modified‐atmosphere‐packaged artisan‐type cooked ham using culture‐dependent and culture‐independent approaches (2008) (88)
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. (2010) (87)
Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC) (2013) (87)
Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity. (2012) (87)
Isolation, purification, and amino acid sequence of lactobin A, one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139 (1997) (86)
Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation (2000) (86)
Lactic Acid Bacteria and Bacteriocins: Their Practical Importance (1994) (86)
Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii. (2016) (85)
Growth of the Bacteriocin-ProducingLactobacillus 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 (2001) (82)
Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina (2019) (82)
Microbial Ecology and Process Technology of Sourdough Fermentation. (2017) (82)
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages. (2010) (82)
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem (2013) (82)
Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain. (2005) (81)
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures. (2009) (81)
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. (2010) (81)
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 (2010) (81)
Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem. (2008) (79)
Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans. (2007) (79)
Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471. (2003) (79)
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. (2011) (79)
Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk‐based medium (2004) (79)
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample. (2015) (78)
Sourdoughs as a function of their species diversity and process conditions, a meta-analysis (2017) (77)
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis. (2011) (76)
Effect of medium composition and temperature and pH changes on exopolysaccharide yields and stability during Streptococcus thermophilus LY03 fermentations. (2002) (76)
Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments (2009) (74)
Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation (2011) (74)
Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations (2002) (72)
Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome (2010) (70)
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. (2015) (69)
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101. (2009) (69)
The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation (2015) (68)
Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation. (2008) (68)
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. (2008) (68)
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 (2009) (67)
Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage (2004) (67)
Exopolysaccharide‐producing strains of thermophilic lactic acid bacteria cluster into groups according to their EPS structure (2001) (66)
Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. (2012) (66)
Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes. (2020) (66)
The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt. (2009) (65)
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation. (2010) (65)
Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii. (2009) (64)
Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci. (2013) (63)
Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community (2018) (63)
Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria (2011) (63)
Molecular and Biochemical Analysis of the Galactose Phenotype of Dairy Streptococcus thermophilus Strains Reveals Four Different Fermentation Profiles (2005) (61)
Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria (2013) (60)
A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 (2003) (60)
Intra-species diversity and epidemiology varies among coagulase-negative Staphylococcus species causing bovine intramammary infections. (2012) (60)
Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. (2013) (59)
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations. (2013) (57)
Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174 (2004) (57)
Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH (2012) (56)
Production kinetics of acidophilin 801, a bacteriocin produced by Lactobacillus acidophilus IBB 801. (2000) (56)
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 (2003) (55)
Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species (2019) (55)
Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations. (2009) (54)
(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. (2011) (54)
Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge (2015) (54)
Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. (2016) (53)
Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations (2008) (53)
Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov. (2006) (53)
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere. (2010) (53)
Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. (2013) (52)
Wickerhamomyces anomalus in the sourdough microbial ecosystem (2010) (50)
Complementary Mechanisms for Degradation of Inulin-Type Fructans and Arabinoxylan Oligosaccharides among Bifidobacterial Strains Suggest Bacterial Cooperation (2018) (49)
The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. (2011) (49)
Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation. (2008) (48)
Characterization of coagulase-negative staphylococcus species from cows' milk and environment based on bap, icaA, and mecA genes and phenotypic susceptibility to antimicrobials and teat dips. (2012) (48)
Bifidobacterium aquikefiri sp. nov., isolated from water kefir. (2016) (48)
Nisin production variability between natural Lactococcus lactis subsp. Lactis strains (1994) (48)
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. (2016) (47)
Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis. (2008) (47)
Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica (2019) (47)
Antibacterial activities of coagulase‐negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis‐related pathogens (2014) (47)
Oxygen and diverse nutrients influence the water kefir fermentation process. (2018) (46)
The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494 (2011) (46)
The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: an in vitro analysis. (2010) (45)
Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. (2005) (45)
Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough. (2007) (44)
The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process (2017) (44)
Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria (2018) (44)
Bombella intestini gen. nov., sp. nov., an acetic acid bacterium isolated from bumble bee crop. (2015) (43)
Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese (2000) (43)
Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments. (2013) (42)
Acetobacter lambici sp. nov., isolated from fermenting lambic beer. (2014) (42)
Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions. (2003) (42)
Fermented food in the context of a healthy diet: how to produce novel functional foods? (2014) (42)
Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations (2010) (40)
Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174 (2004) (40)
Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature (2011) (39)
Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. (2013) (39)
Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. (2007) (39)
Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine (2016) (38)
Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains. (2012) (37)
Inulin-type fructan degradation capacity of Clostridium cluster IV and XIVa butyrate-producing colon bacteria and their associated metabolic outcomes. (2017) (37)
17 – Probiotics, prebiotics and gut health (2004) (37)
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. (2004) (36)
Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations. (2013) (36)
Omics approaches to understand sourdough fermentation processes. (2019) (36)
Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture. (2006) (35)
Arginine Biosynthesis in Escherichia coli (2008) (35)
The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used. (2003) (35)
Continuous production of l(+)-tartaric acid from cis-epoxysuccinate using a membrane recycle reactor (2006) (35)
The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations. (2016) (34)
Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes (2015) (34)
Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose. (2005) (34)
Implication of fermentable carbohydrates targeting the gut microbiota on conjugated linoleic acid production in high-fat-fed mice (2013) (33)
Gluconobacter cerevisiae sp. nov., isolated from the brewery environment. (2014) (33)
Microbial diversity and metabolite composition of Belgian red-brown acidic ales. (2016) (33)
UDP-N-Acetylglucosamine 4-Epimerase Activity Indicates the Presence of N-Acetylgalactosamine in Exopolysaccharides of Streptococcus thermophilus Strains (2001) (33)
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 (2006) (33)
New insights into the exopolysaccharide production of Streptococcus thermophilus (2011) (32)
Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis. (2014) (32)
Use of industrial medium components for xanthan production byXanthomonas campestris NRRL-B-1459 (1994) (32)
Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture. (2010) (32)
Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment. (2002) (31)
Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions (2005) (31)
Streptococcus thermophilus ST 111 produces a stable high-molecular-mass exopolysaccharide in milk-based medium (2004) (31)
Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation. (2009) (30)
Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening (2009) (30)
Enterococcus saccharominimus sp. nov., from dairy products. (2004) (30)
Antimicrobial potential of probiotic lactic acid bacteria. (2001) (30)
Expolysaccharides from lactic acid bacteria : Technological bottlenecks and practical solutions (1999) (29)
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 (2006) (29)
2.15 – Exopolysaccharides from Lactic Acid Bacteria (2007) (29)
Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471. (2006) (28)
Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation (2000) (28)
Kinetics and modelling of sourdough lactic acid bacteria (2005) (28)
Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats (2019) (28)
Sources other than unused sawdust can introduce Klebsiella pneumoniae into dairy herds. (2011) (28)
Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems (2016) (28)
Diverse Microbial Composition of Sourdoughs From Different Origins (2020) (27)
Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies (2015) (27)
Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese (2013) (27)
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. (2006) (27)
The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production (2007) (27)
Amplicon and shotgun metagenomic sequencing indicates that microbial ecosystems present in cheese brines reflect environmental inoculation during the cheese production process (2018) (27)
The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation. (2014) (26)
Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks (2012) (26)
Developing new polysaccharides. (2003) (26)
Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. (2018) (26)
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 (2011) (26)
Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions. (2005) (26)
Reclassification of Leuconostoc argentinum as a later synonym of Leuconostoc lactis. (2006) (25)
Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species (2018) (25)
Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role (2018) (25)
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics. (2016) (25)
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity. (2015) (25)
(GTG)5-PCR reference framework for acetic acid bacteria. (2009) (24)
Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment (2015) (24)
Antimicrobial potential of probiotic or potentially probiotic lactic acid bacteria, the first results of the international European research project PROPATH of the PROEUHEALTH cluster (2004) (24)
Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system. (2018) (24)
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation. (2019) (24)
In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colon. (2008) (23)
EFFECTS OF LACTOBACILLUS CASEI SHIROTA , BIFIDOBACTERIUM BREVE , AND OLIGOFRUCTOSE-ENRICHED INULIN ON THE COLONIC NITROGEN-PROTEIN METABOLISM IN HEALTHY HUMANS Pre-and probiotics on colonic metabolism 5 (2006) (23)
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. (2021) (23)
Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. (2013) (23)
Carnobacterium iners sp. nov., a psychrophilic, lactic acid-producing bacterium from the littoral zone of an Antarctic pond. (2013) (23)
Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products. (2010) (23)
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail. (2017) (23)
Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species. (2020) (23)
Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing (2019) (23)
Microbial Manipulation of Nisin Biosynthesis and Fermentation (1991) (23)
Two‐step fermentation process for improved xanthan production by Xanthomonas campestris NRRL‐B‐1459 (2007) (22)
Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process (2017) (22)
Microbial communities involved in Kaşar cheese ripening. (2015) (22)
Sensitivity of capsular‐producing Streptococcus thermophilus strains to bacteriophage adsorption (2008) (21)
Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. (2019) (21)
Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria (2020) (21)
Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034 (2017) (21)
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? (2018) (21)
Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production. (2005) (21)
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism. (2003) (20)
Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry. (2018) (20)
A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities (2021) (20)
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. (2015) (20)
Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach. (2016) (20)
Roasting-induced changes in cocoa beans with respect to the mood pyramid. (2020) (20)
Ecological Interactions of Bacteria in the Human Gut (2009) (19)
Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation (2019) (19)
Latest Developments in Probiotics (2008) (19)
The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation (2019) (19)
Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov. (2006) (18)
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity. (2009) (18)
The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations (2007) (18)
Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria (2009) (18)
Isolation of novel homopolysaccharide-producing lactic acid bacteria from Romanian raw milk and fermented dairy products (2013) (17)
Mass transfer limitations in diffusion-limited isotropic hollow fiber bioreactors (1999) (17)
The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production (2018) (17)
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations (2012) (17)
The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae. (2020) (17)
Food, GI-tract Functionality and Human Health Cluster: PROEUHEALTH (2002) (17)
Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps (2021) (16)
Development of an ion-exchange chromatography method for monitoring the degradation of prebiotic arabinoxylan-oligosaccharides in a complex fermentation medium. (2013) (16)
Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows. (2015) (15)
Nonconventional starter cultures of coagulase‐negative staphylococci to produce animal‐derived fermented foods, a SWOT analysis (2018) (15)
Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up. (2018) (15)
Inulin-type fructan degradation capacity of interesting butyrate-producing colon bacteria and cross-feeding interactions of Faecalibacterium prausnitzii DSM 17677T with bifidobacteria (2014) (14)
Process characteristics of exopolysaccharide production by streptococcus thermophilus (1999) (14)
The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH. (2018) (14)
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions (2018) (14)
Expanded bed adsorption as a unique unit operation for the isolation of bacteriocins from fermentation media. (1999) (14)
Cometabolism of Citrate and Glucose by Enterococcus faecium FAIR-E 198 in the Absence of Cellular Growth (2006) (14)
Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry. (2018) (14)
Low‐Calorie Sugars Produced by Lactic Acid Bacteria (2010) (14)
Milk Protein Fragments Induce the Biosynthesis of Macedocin, the Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198 (2009) (14)
A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei. (2013) (14)
11 – Modelling microbial interactions in foods (2007) (13)
LY 03 Streptococcus thermophilus Exopolysaccharide Biosynthesis by Pyrophosphorylase with 4-Epimerase , and UDP-Glucose-Phosphoglucomutase , UDP-Galactose α Correlation of Activities of the Enzymes (2000) (13)
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince. (2020) (13)
Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail. (2018) (13)
Identification of acetic acid bacteria through matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and report of Gluconobacter nephelii Kommanee et al. 2011 and Gluconobacter uchimurae Tanasupawat et al. 2012 as later heterotypic synonyms of Gluconobacter japonicus Malimas e (2017) (13)
Microbial ecology of traditional beer fermentations (2017) (13)
Whole-Genome Sequence Analysis of Bombella intestini LMG 28161T, a Novel Acetic Acid Bacterium Isolated from the Crop of a Red-Tailed Bumble Bee, Bombus lapidarius (2016) (13)
Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH (2018) (12)
Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua. (2013) (11)
Bacteriocins and Bacteriocin-Like Substances from Lactobacillus (1994) (11)
The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process (2021) (11)
Bifidobacterium longum D2 enhances microbial degradation of long-chain arabinoxylans in an in vitro model of the proximal colon. (2015) (11)
Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products (2021) (11)
New insights into the citrate metabolism of Enterococcus faecium FAIR-E 198 and its possible impact on the production of fermented dairy products (2011) (11)
Bacteriocins of Enterococcus (1994) (11)
Characterization of the amylovorin locus of Lactobacillus amylovorus DCE 471, producer of a bacteriocin active against Pseudomonas aeruginosa, in combination with colistin and pyocins. (2008) (11)
Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production (2020) (11)
Bacteriocins Produced By Lactococcus Lactis Strains (1994) (9)
Isolation of bacteriocins through expanded bed adsorption using a hydrophobic interaction medium (2001) (9)
Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation. (2015) (9)
Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process (2021) (9)
Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry. (2019) (8)
Fermented Foods: Fermented Meat Products (2016) (8)
The Influence of Processing Parameters on Starter Culture Performance (2014) (8)
Prebiotic potential of some exopolysaccharides produced by lactic acid bacteria (2013) (8)
Functional yeast starter cultures for cocoa fermentation (2021) (8)
Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga. (2015) (8)
Ready-to-eat meat alternatives, a study of their associated bacterial communities (2020) (8)
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins (2020) (8)
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs (2020) (7)
Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities (2020) (7)
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation (2020) (7)
Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci. (2017) (7)
Nutritional, physiological and process-technological improvements of the xanthan fermentation process (1987) (7)
Fermentation and Acidification Ingredients (2009) (7)
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation. (2021) (6)
The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt (2011) (6)
Lactic acid bacteria, bacteriocins and their practical importance (1994) (6)
Vinegars from Tropical Africa (2009) (5)
Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions. (2020) (5)
Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum group (2019) (5)
The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production (2018) (5)
Bacteriocin-Producing Strains in a Meat Environment (2005) (5)
Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail. (2019) (5)
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699. (2020) (5)
Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori (2010) (5)
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. (2022) (5)
Biodiversity and biotechnological potential of lactic acid bacteria. (2014) (5)
Bacteriocins of Pediococcus (1994) (4)
Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101 (2018) (4)
Identification of a five-oxidoreductase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli (2012) (4)
Bacteriocins Produced by Streptococcus Thermophilus (1994) (4)
Nicholas Camu and Fermentation of a Starter Culture for Cocoa Bean Pulp Simulation Media toward Development Bacteria and Acetic Acid Bacteria in Cocoa Kinetic Analysis of Strains of Lactic Acid (2010) (4)
Localization and Phenotypic Expression of Genes Involved in the Biosynthesis of the Lactococcus Lactis subsp. Lactis Lantibiotic Nisin (1992) (4)
Optimization of the production and isolation of exopolysaccharides from Streptomyces thermophilus and strong evidence for their growth-associated biosynthesis (1997) (3)
Lactostrepcins, Bacteriocins Produced by Lactococcus Lactis Strains (1994) (3)
Characterization of novel Gluconobacter species from fruits and fermented food products: Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov. (2021) (3)
Production of organic acids from fermentation of mannitol, fructooligosaccharides and inulin by a cholesterol removing Lactobacillus acidophilus strain. (2006) (3)
Chapter 18 Cross-feeding during human colon fermentation (2019) (3)
Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a synthetic gut community (2018) (2)
Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? (2022) (2)
Expanded bed adsorption as a unique unit operation for the isolation of bacteriocins from fermentation media (1999) (2)
Su2121 In Vivo Evaluation of Bacterial Cross-Feeding in the Colon Using Stable Isotope Techniques: A Pilot Study (2012) (2)
Novel acetic acid bacteria from cider fermentations: Acetobacter conturbans sp. nov. and Acetobacter fallax sp. nov. (2020) (2)
Species diversity, community dynamics, and metabolite kinetics of spontaneously fermented sausages (2011) (2)
Author response: Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community (2018) (2)
Modelling interactions between bacteriocin-producing sausage starter cultures or cocultures and Listeria reveals how to improve the efficiency of Listeria killing (2005) (2)
Water kefir as a promising low-sugar probiotic fermented beverage (2014) (2)
The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham. (2019) (2)
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions (2018) (2)
Production of conjugated linoleic and conjugated linolenic acid by Bifidobacterium species (2008) (2)
Detection of cleavage of a prenisin-mimicking decapeptide by Lactococcus lactis subsp. lactis endoproteinase activity. (1996) (1)
Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity (2022) (1)
Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria. (2011) (1)
Gluconacetobacter dulcium sp. nov., a novel Gluconacetobacter species from sugar-rich environments. (2020) (1)
Metagenome and metatranscriptome analysis: does the flag always cover the cargo? (2009) (1)
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem (2013) (1)
Subject Index Vol. 13, 2007 (2007) (1)
Biodiversity of lactic acid bacteria from traditional Romanian fermented foods (2015) (1)
MODELLING THE KINETICS OF FUNCTIONAL STARTER CULTURES TO IMPROVE FOOD FERMENTATION PROCESSES (2001) (1)
Meat and Meat Products (2019) (1)
Correction: Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community (2018) (1)
BIFIDOGENIC AND BUTYROGENIC EFFECTS OF INULIN-TYPE FRUCTANS AND ARABINOXYLANS (2016) (1)
Genotypic characterization of Enterococcus faecalis and Enterococcus faecium strains and correlation with their origin and functional and safety properties (2002) (1)
Isothermal and short mashing versus traditional mashing (2009) (0)
acids in fermented foods: Technological bottlenecks (2012) (0)
Exopolysaccharide yields versus activities of enzymes involved in sugar metabolism and anabolism in Streptococcus thermophilus LY03, a physiological approach (1999) (0)
Letter to the Editor (2006) (0)
Amino acid-converting behaviour of coagulase-negative staphylococci in a rich medium and in fermented sausages (2015) (0)
Distribution of enterocins within the genus Enterococcus (1999) (0)
amylovorus LMG P-13139. bacteriocins produced by Lactobacillus sequence of lactobin A, one of the two Isolation, purification, and amino acid (2013) (0)
DGGE banding patterns of bacterial and yeast communities of the plated samples. (2014) (0)
Production of fermented sausages: functional aspects of meat starter cultures to improve quality. (2006) (0)
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies. (2023) (0)
Further characterization, purification and modeling of the fermentation of the bacteriocin amylovorin L471 from Lactobacillus amylovorus DCE 471 (1996) (0)
Two candidate biomarkers to measure the functionality and effectivity of pre- and probiotics in healthy volunteers (2004) (0)
Bean Fermentation Acetobacter pasteurianus during Cocoa Microbial Interactions and Role of Oxidation of Metabolites Highlights the (2014) (0)
Dairy Foods Symposium: Advances in bacterial exopolysaccharides—From production to applications in dairy foods and health (2015) (0)
Adaptation of Lactobacillus fermentum IMDO 130101 to the sourdough ecosystem through mannitol production and arginine conversion. (2008) (0)
Localization and phenotypic expression of genes involved in the biosynthesis of the lantibiotic nisin. (1991) (0)
ANTIMICROBIAL ACTIVITY OF POTENTIAL STARTER CULTURES TOWARDS FOOD PATHOGENS FOR THE PRODUCTION OF FERMENTED MEATS WITHOUT NITRATE OR NITRITE (2015) (0)
A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont (2023) (0)
Antimicrobial potential of lactic acid bacteria with a focus on probiotics. (2004) (0)
MOLECULAR BIOLOGY | Metabolomics (2014) (0)
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production (2023) (0)
Kinetic analysis of CLA and CLNA production by bifidobacteria indicates differences on strain level (2010) (0)
Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria in fermented milk products (2010) (0)
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations (2011) (0)
BacteriaThat Targets Lactic Acid Species-Independent Functional Gene Development and Validation of a (2014) (0)
Use of Artificial Neural Networks and a Gamma-Concept-Based Approach To Model Growth of and Bacteriocin Production by <italic toggle='yes'>Streptococcus macedonicus</italic> ACA-DC 198 under Simulated Conditions of Kasseri Cheese Production (2007) (0)
Metabolite target analysis and population dynamics of sourdough fermentation processes (2006) (0)
Boets, E. et al. (2017) Systemic availability and metabolism of colonic- derived short-chain fatty acids in healthy subjects: a stable isotope (2016) (0)
The potential role of arginine in competitiveness and functionality of coagulase-negative staphylococci during meat fermentation. (2014) (0)
Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine (2016) (0)
Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci (2014) (0)
Phenotypic and genotypic characterization of nisin producing Lactococcus lactis subsp; lactic strains (1990) (0)
The impedimetric technique for quality and hygiene control in the brewery. (2001) (0)
Chapter 10. Latest development in probiotics (2008) (0)
Exploring the use of unconvential starter culture species of coagulase-negative staphylococci in fermented sausages (2015) (0)
T2036 The Prebiotic Oligofructose-Enriched Inulin Affects the Faecal Metabolite Fingerprint: An In Vitro Analysis (2010) (0)
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet. (2023) (0)
Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process (2017) (0)
Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process (2022) (0)
Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strains (2022) (0)
Contents Vol. 13, 2007 (2007) (0)
Development of a high throughput (GTG)5-PCR fingerprint method for the identification of acetic acid bacteria (2006) (0)
In vivo evaluation of bacterial cross-feeding in the colon using stable istope techniques (2013) (0)
Streptococcus thermophilus yoghurt isolates produce high amounts of exopolysaccharides under optimal process conditions (1999) (0)
Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population (2022) (0)
Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes (2015) (0)
Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034 (2017) (0)
Tridimensional simulation of the growth of a filamentous fungus (1997) (0)
New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation. (2023) (0)
BACTERIAL ECOLOGY OF SLICED COOKED PORK PRODUCTS ON THE BELGIAN MARKET (2018) (0)
Metabolic fingerprinting of Gouda cheese ripening by NMR spectroscopy (2013) (0)
Integrated Master in Bioengineering Specialization in Biological Engineering Effects of dedicated yeasts as starter culture candidates on the microbial community and metabolite profiles of cocoa pulp-bean (2019) (0)
Biochemical characteristics and antagonistic activities of enterococcal isolates from both food and non-food origin. (1998) (0)
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 conditions simulating Kasseri cheese technology (2006) (0)
Coagulase-negative Staphylococcus species causing intramammary infections and their presence in cow's environment (2010) (0)
Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment (2015) (0)
pheS, rpoA and atpA based multilocus sequence analysis is a powerful tool for the identification of members of the genera Leuconostoc, Pediococcus and Lactococcuss (2007) (0)
Demonstration of bacterial cross-feeding in the human colon using 13C-labelled short chain fatty acids (2013) (0)

This paper list is powered by the following services:

Other Resources About Luc De Vuyst

cris.vub.be

What Schools Are Affiliated With Luc De Vuyst?

Luc De Vuyst is affiliated with the following schools: