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List of works by Luc De Vuyst

(GTG)5-PCR reference framework for acetic acid bacteria

scientific article published on 17 September 2009

A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.

scientific article

A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics

scientific article

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

scientific article

Acetic acid bacteria in fermented foods and beverages

scientific article published on 29 August 2017

Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

scientific article

Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans

scientific article

Acetobacter lambici sp. nov., isolated from fermenting lambic beer

scientific article

Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis

scientific article

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

scientific article published on April 2011

Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health

scientific article published on 10 February 2016

Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci.

scientific article published on 6 June 2014

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

scientific article published on 7 May 2015

Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities

scientific article published on 14 June 2020

Antimicrobial Potential of Probiotic or Potentially Probiotic Lactic Acid Bacteria, the First Results of the International European Research Project PROPATH of the PROEUHEALTH Cluster

scientific article published in 2004

Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves ⬇️

scientific article published on February 14, 2013

Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations ⬇️

scientific article published on June 17, 2013

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

scientific article published on 2 April 2015

Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modeling

scientific article published on 28 December 2007

Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach.

scientific article

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis ⬇️

scientific article published on August 30, 2011

Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations ⬇️

scientific article published on July 17, 2012

Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge.

scientific article

Bacteriocins from lactic acid bacteria: production, purification, and food applications

scientific article published on January 2007

Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut

scientific article

Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii

scientific article published on 12 May 2016

Bifidobacterium aquikefiri sp. nov., isolated from water kefir.

scientific article

Biodiversity and identification of sourdough lactic acid bacteria

scientific article published on 11 September 2006

Biodiversity of exopolysaccharides produced by Streptococcus thermophilus strains is reflected in their production and their molecular and functional characteristics.

scientific article published in February 2004

Biodiversity of lactic acid bacteria in Romanian dairy products

scientific article

Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions

scientific article published in April 2003

Bombella intestini gen. nov., sp. nov., an acetic acid bacterium isolated from bumble bee crop

scientific article

Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production

scientific article published on 08 August 2005

Carnobacterium iners sp. nov., a psychrophilic, lactic acid-producing bacterium from the littoral zone of an Antarctic pond

scientific article

Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.

scientific article published on 13 April 2018

Characterization of novel Gluconobacter species from fruits and fermented food products: Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov

scientific article published on 12 March 2021

Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations

scientific article

Characterization of the amylovorin locus of Lactobacillus amylovorus DCE 471, producer of a bacteriocin active against Pseudomonas aeruginosa, in combination with colistin and pyocins

scientific article published on September 2008

Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans

scientific article published on 27 February 2009

Cometabolism of citrate and glucose by Enterococcus faecium FAIR-E 198 in the absence of cellular growth

scientific article published on January 2006

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

scientific article

Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome

scientific article

Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum group

scientific article published on 01 August 2019

Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment

scientific article

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes

scientific article published on 12 October 2015

Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species

scientific article published on 29 January 2020

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

scientific article

Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages

scientific article published in September 2008

Complementary degradation mechanisms of inulin-type fructans and arabinoxylan-oligosaccharides among bifidobacterial strains suggest bacterial cooperation

scientific article published on 2 March 2018

Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101.

scientific article published on 10 May 2018

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem ⬇️

scientific article published on August 1, 2013

Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains

scientific article

Continuous production of L(+)-tartaric acid from cis-epoxysuccinate using a membrane recycle reactor

scientific article

Correction: Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community

scientific article published on 04 November 2019

Cross-feeding between Bifidobacterium longum BB536 and acetate-converting, butyrate-producing colon bacteria during growth on oligofructose

scientific article

Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

scientific article published on 28 March 2011

Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity

scientific article

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

scientific article published on 01 January 2020

Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria

scientific article

Development of an Ion-Exchange Chromatography Method for Monitoring the Degradation of Prebiotic Arabinoxylan-Oligosaccharides in a Complex Fermentation Medium ⬇️

scientific article published on May 3, 2013

Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii

scientific article

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

scientific article published on 21 May 2019

Diversity of heteropolysaccharide-producing lactic acid bacterium strains and their biopolymers.

scientific article published on June 2006

Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

scientific article

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

scientific article

Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana

scientific article

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels ⬇️

scientific article published on October 27, 2010

Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471 ⬇️

scientific article published on November 15, 2003

Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

scientific article published on 21 May 2018

Effects of Lactobacillus casei Shirota, Bifidobacterium breve, and oligofructose-enriched inulin on colonic nitrogen-protein metabolism in healthy humans

scientific article published on 21 September 2006

Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.

scientific article

Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci

scientific article published on 22 February 2017

Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034.

scientific article

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

scientific article published on 14 November 2005

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.

scientific article

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

scientific article published on 09 October 2019

Fermented food in the context of a healthy diet: how to produce novel functional foods?

scientific article

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

scientific article published on 5 February 2018

Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

scientific article published on 06 March 2019

Functional meat starter cultures for improved sausage fermentation

scientific article published on 5 October 2005

Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes

scientific article published on 18 May 2020

Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation

scientific article published on 05 December 2019

Gluconobacter cerevisiae sp. nov., isolated from the brewery environment.

scientific article

Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism

scientific article

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

scientific article published on March 21, 2013

Identification of a five‐oxidoreductase‐gene cluster from Acetobacter pasteurianus conferring ethanol‐dependent acidification in Escherichia coli ⬇️

scientific article published on March 1, 2012

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 hetero

scientific article

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions.

scientific article published on 14 June 2018

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

scientific article published on 28 December 2017

Implication of fermentable carbohydrates targeting the gut microbiota on conjugated linoleic acid production in high-fat-fed mice

scientific article published on 18 March 2013

In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colon

scientific article published on 21 February 2008

In vitro kinetic analysis of fermentation of prebiotic inulin-type fructans by Bifidobacterium species reveals four different phenotypes

scientific article

In vitro kinetic analysis of oligofructose consumption by Bacteroides and Bifidobacterium spp. indicates different degradation mechanisms

scientific article published on February 2006

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

scientific article published on 24 July 2009

Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing

scientific article published on 13 November 2019

Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.

scientific article published on September 2004

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs

scientific article

Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation

scientific article published on 18 February 2011

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

scientific article

Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community

scientific article published on 16 October 2018

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

scientific article published on 16 July 2010

Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions

scientific article published on 01 October 2005

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria ⬇️

scientific article published on July 29, 2011

Intraspecies genomic groups in Enterococcus faecium and their correlation with origin and pathogenicity

scientific article

Inulin-type fructan degradation capacity of interesting butyrate-producing colon bacteria and cross-feeding interactions of Faecalibacterium prausnitzii DSM 17677T with bifidobacteria

scientific article published on 6 June 2014

Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine

scientific article

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process

scientific article

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 ⬇️

scientific article published on October 1, 2010

Kinetic analysis of bifidobacterial metabolism reveals a minor role for succinic acid in the regeneration of NAD+ through its growth-associated production

scientific article published on August 2006

Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds

scientific article published on 22 September 2005

Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans

scientific article published on 17 October 2016

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

scientific article published on 25 June 2010

Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs

scientific article

Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations

scientific article

Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough

scientific article

Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans exhibiting different degrees of polymerization

scientific article

Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua.

scientific article

Leuconostoc holzapfelii sp. nov., isolated from Ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of Leuconostoc species

scientific article

Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga.

scientific article

Low-Calorie Sugars Produced by Lactic Acid Bacteria

Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198

scientific article

Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations

scientific article published on 13 October 2011

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

scientific article published on 22 September 2018

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

article

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

article by Fernanda Mozzi et al published November 2013 in Food Research International

Metagenome and metatranscriptome analysis: does the flag always cover the cargo?

scientific article published on 05 May 2009

Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations

scientific article published on 19 November 2010

Microbial Ecology and Process Technology of Sourdough Fermentation

scientific article published on 17 April 2017

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

scientific article published on 24 September 2018

Microbial characterization of probiotics--advisory report of the Working Group "8651 Probiotics" of the Belgian Superior Health Council (SHC).

scientific article published on 25 June 2013

Microbial communities involved in Kaşar cheese ripening.

scientific article

Microbial diversity and metabolite composition of Belgian red-brown acidic ales.

scientific article published on 6 January 2016

Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation

scientific article

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.

scientific article published on 31 October 2014

Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198.

scientific article

Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions

scientific article published on November 2005

Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations

scientific article published on March 2002

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

scientific article published on 01 February 2003

Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profiles

scientific article published in July 2005

Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry

scientific article published on 4 January 2018

Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

scientific article published on 24 January 2019

Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides

scientific article

Novel acetic acid bacteria from cider fermentations: Acetobacter conturbans sp. nov. and Acetobacter fallax sp. nov

scientific article published on 14 October 2020

Omics approaches to understand sourdough fermentation processes

scientific article published on 07 June 2018

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof ⬇️

scientific article published on December 29, 2011

Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation

scientific article

Oxygen and diverse nutrients influence the water kefir fermentation process

scientific article published on 13 February 2018

Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis

scientific article

Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori

scientific article published on 01 March 2010

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

scientific article published on 12 March 2018

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity ⬇️

scientific article (publication date: 2012)

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 sucroferment

scientific article

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity

scientific article

Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs

scientific article

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

scientific article published on 11 March 2011

Probiotics in fermented sausages

scientific article published on 6 June 2008

Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

scientific article published on 17 June 2010

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

scientific article published on 21 January 2020

Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov.

scientific article

Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov.

scientific article

Reclassification of Leuconostoc argentinum as a later synonym of Leuconostoc lactis

scientific article

Roasting-induced changes in cocoa beans with respect to the mood pyramid

scientific article published on 04 July 2020

Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved

scientific article published on 31 July 2007

Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation

scientific article published on 15 January 2015

Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies

scientific article

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

scientific article published on 19 August 2015

Short fractions of oligofructose are preferentially metabolized by Bifidobacterium animalis DN-173 010.

scientific article published on April 2004

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Species

scientific article published in 2019

Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain

scientific article published on 23 November 2004

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage

scientific article published on April 2004

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

scientific article published in 2018

Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations

scientific article

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

article

Streptococcus macedonicus ACA-DC 198 produces the lantibiotic, macedocin, at temperature and pH conditions that prevail during cheese manufacture

scientific article published on 08 November 2005

Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.

scientific article published on 6 September 2006

Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study

scientific article published on 11 August 2016

Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting

scientific article

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

scientific article published on 04 September 2009

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

scientific article published on 13 December 2019

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

scientific article published on 01 October 2020

The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependent

scientific article published on 18 October 2013

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

scientific article published on 04 September 2018

The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

scientific article published on 25 May 2019

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

scientific article published on 4 June 2010

The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation

scientific article

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

scientific article published on July 2003

The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations

scientific article

The lactic acid bacteria, the food chain, and their regulation

article

The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae

scientific article published on 27 December 2019

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

scientific article published on 7 February 2015

The microbial diversity of traditional spontaneously fermented lambic beer.

scientific article

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

scientific article published on 12 March 2018

The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: an in vitro analysis

scientific article published on 01 December 2010

The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used

scientific article published in May 2003

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

scientific article

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

scientific article published on 8 December 2006

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

scientific article published on 4 September 2007

Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail

scientific article published on 05 February 2018

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

scientific article published on 17 October 2008

Water kefir as a promising low-sugar probiotic fermented beverage

scientific article

Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

scientific article published on 2 October 2009

Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation

scientific article

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

scientific article

Wickerhamomyces anomalus in the sourdough microbial ecosystem ⬇️

scientific article published on October 21, 2010

Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species

scientific article published in 2018

Yeast diversity of Ghanaian cocoa bean heap fermentations

scientific article

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

scientific article

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

scientific article

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