Luc De Vuyst

• Artículos de revistas (42)
• Colaboraciones en obras colectivas (1)

• Artículos de revistas

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

    Jonas De Roos, Luc De Vuyst

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 1, 2019, págs. 25-38

    • Resumen
    

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

    Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 9, 2018, págs. 3501-3512

    • Resumen
    

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

    María Sánchez Mainar, Fréderick Matheuse, Luc De Vuyst, Frédéric Leroy

    Food microbiology, ISSN 0740-0020, Vol. 65 (August), 2017, págs. 170-178

    • Resumen
    

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

    Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frédéric Leroy

    Food microbiology, ISSN 0740-0020, Vol. 65 (August), 2017, págs. 236-243

    • Resumen
    

  • Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

    G. Vrancken, T. Rimaux, Luc De Vuyst, F. Leroy

    International journal of food microbiology, ISSN 0168-1605, Vol. 128, Nº. 1, 2008, págs. 58-66

    • Resumen
    

  • Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

    Nicholas Camu, Tom De Winter, Solomon K Addo, Jemmy S Takrama, Herwig Bernaert, Luc De Vuyst

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 13, 2008, págs. 2288-2297

    • Resumen
    

  • Biodiversity and identification of sourdough lactic acid bacteria

    Marc Vancanneyt, Luc De Vuyst

    Food microbiology, ISSN 0740-0020, Vol. 24, Nº 2 (April), 2007, págs. 120-127

    

  • The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations

    Frédéric Leroy, Tom De Winter, Maria Remedios Martínez, María Remedios Foulquié Moreno, Luc De Vuyst

    Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 87, Nº 9, 2007, págs. 1726-1736

    

  • In Vitro Kinetic Analysis of Oligofructose Consumption by Bacteroides and Bifidobacterium spp. Indicates Different Degradation Mechanisms

    Kristof Verbrugghe, Tom Adriany, Luc De Vuyst, Lefteris Makras, Roel Van der Meulen

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 72, Nº 2, 2006, págs. 1006-1012

    

  • Cometabolism of Citrate and Glucose by Enterococcus faecium FAIR-E 198 in the Absence of Cellular Growth

    Frederik Vaningelgem, Luc De Vuyst, Effie Tsakalidou, Veerle Ghijsels

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 72, Nº 1, 2006, págs. 319-326

    

  • Functional meat starter cultures for improved sausage fermentation

    Luc De Vuyst, Jurgen Verluyten, Frédéric Leroy

    International journal of food microbiology, ISSN 0168-1605, Vol. 106, Nº. 3, 2006, págs. 270-285

    

  • The role and application of enterococci in food and health

    María Remedios Foulquié Moreno, P. Sarantinopoulos, E. Tsakalidou, Luc De Vuyst

    International journal of food microbiology, ISSN 0168-1605, Vol. 106, Nº. 1, 2006, págs. 1-24

    

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

    Erika Van den Berghe, Giorgos Skourtas, Effie Tsakalidou, Luc De Vuyst

    International journal of food microbiology, ISSN 0168-1605, Vol. 107, Nº. 2, 2006, págs. 138-147

    

  • 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

    Erika Van den Berghe, Luc De Vuyst, Tom De Winter

    International journal of food microbiology, ISSN 0168-1605, Vol. 107, Nº. 2, 2006, págs. 159-170

    

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

    Frédéric Leroy, Tom De Winter, Tom Adriany, Patricia Neysens, Luc De Vuyst

    International journal of food microbiology, ISSN 0168-1605, Vol. 112, Nº. 2, 2006, págs. 102-111

    

  • Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization

    Luc De Vuyst, Gerald Van Acker, Lefteris Makras

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 71, Nº 11, 2005, págs. 6531-6537

    

  • Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

    Frédéric Leroy, Kristoff Lievens, Luc De Vuyst

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 71, Nº 11, 2005, págs. 7567-7570

    

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

    Luc De Vuyst, Frédéric Leroy

    International journal of food microbiology, ISSN 0168-1605, Vol. 100, Nº. 1, 2005, págs. 141-152

    

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

    Patricia Neysens, Luc De Vuyst

    International journal of food microbiology, ISSN 0168-1605, Vol. 105, Nº. 2, 2005, págs. 191-202

    

  • Interactions of Meat-Associated Bacteriocin-Producing Lactobacilli with Listeria innocua under Stringent Sausage Fermentation Conditions

    Luc De Vuyst, F. Leroy, K. Lievens

    Journal of food protection, ISSN 0362-028X, Vol. 68, Nº 10, 2005, págs. 2078-2084

    

  • Second International Symposium on Sourdough: from Fundamentals to Applications

    Luc De Vuyst, Michael G. Gänzle

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 1, 2005, págs. 2-3

    

  • The sourdough microflora: biodiversity and metabolic interactions

    Luc De Vuyst, Patricia Neysens

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 1, 2005, págs. 43-56

    

  • Kinetics and modelling of sourdough lactic acid bacteria

    Luc De Vuyst, Patricia Neysens

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 1, 2005, págs. 95-103

    

  • Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174

    Luc De Vuyst, Jurgen Verluyten, Frédéric Leroy

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 9, 2004, págs. 5081-5088

    

  • Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

    Jurgen Verluyten, Luc De Vuyst, Frédéric Leroy

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 8, 2004, págs. 4807-4813

    

  • Short Fractions of Oligofructose Are Preferentially Metabolized by Bifidobacterium animalis DN-173 010

    Roel Van der Meulen, Luc De Vuyst, Lazlo Avonts

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 4, 2004, págs. 1923-1930

    

  • Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage

    Jurgen Verluyten, Luc De Vuyst, Winy Messens

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 4, 2004, págs. 2271-2278

    

  • Biodiversity of Exopolysaccharides Produced by Streptococcus thermophilus Strains Is Reflected in Their Production and Their Molecular and Functional Characteristics

    Marc Vancanneyt, Fernanda Mozzi, Luc De Vuyst, Medana Zamfir, Frederik Vaningelgem, Jean Swings, Tom Adriany

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 2, 2004, págs. 900-912

    

  • Fermentation conditions affecting the bacterial growth and exopolysaccharide production byStreptococcus thermophilusST 111 in milk-based medium

    M. Zamfir, Luc De Vuyst, T. Adriany, F. Vaningelgem

    Journal of applied microbiology, ISSN 1364-5072, Vol. 97, Nº 6, 2004, págs. 1257-1273

    

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

    Stephen Wessels, Atte von Wright, Lars Axelsson, Luc De Vuyst, Liisa Lähteenmäki, Sven Lindgren, Beat Mollet, Egon Bech Hansen, Seppo Salminen, Svend Laulund

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 10, 2004, págs. 498-505

    

  • Lactic acid bacteria as functional starter cultures for the food fermentation industry

    Frédéric Leroy, Luc De Vuyst

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 2, 2004, págs. 67-78

    

  • 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

    Jurgen Verluyten, Luc De Vuyst, Winy Messens

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 69, Nº 7, 2003, págs. 3833-3839

    

  • A Combined Model to Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494

    Frederic Leroy, Luc De Vuyst

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 69, Nº 2, 2003, págs. 1093-1099

    

  • Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

    Bart Devreese, Luc De Vuyst, Erika Van den Berghe, Dimitrios Kritikos, Marina D. Georgalaki, Jozef Van Beeumen, Effie Tsakalidou, George Kalantzopoulos

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 68, Nº 12, 2002, págs. 5891-5903

    

  • The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

    Bart Hoste, Jean Swings, Marc Vancanneyt, Effie Tsakalidou, Winy Messens, George Kalantzopoulos, Spiros Paramithiotis, Vincent Schrijvers, Luc De Vuyst

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 68, Nº 12, 2002, págs. 6059-6069

    

  • The Impedimetric Technique for Quality and Hygiene Control in the Brewery

    Jean Swings, Karen Vlaemynck, Joris Mergaert, Luc De Vuyst, Anita van Landschoot, Dana Vanderputten

    Cerevisia: Belgian journal of brewing and biotechnology, ISSN 0770-1713, Vol. 27, Nº 1, 2002, págs. 33-37

    

  • Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium

    C. Ley, Marc Vancanneyt, G. Rusul, L.K. Tee, Luc De Vuyst, M.R.F. Moreno, J.J. Leisner, S. Radu

    Journal of applied microbiology, ISSN 1364-5072, Vol. 92, Nº 1, 2002, págs. 147-157

    

  • The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei

    Frederic Leroy, Luc De Vuyst

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 65, Nº 12, 1999, págs. 5350-5356

    

  • Indication that the nitrogen source influences both amount and size of exopolysaccharides

    Bart Deegest, Luc De Vuyst

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 65, Nº 7, 1999, págs. 2863-2870

    

  • Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for

    Frederic Leroy, Luc De Vuyst

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 65, Nº 3, 1999, págs. 974-981

    

  • Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801

    I. Vatafu, Luc De Vuyst, M. Zamfir, L. Savu, P. C. Cornea, R. Callewaert

    Journal of applied microbiology, ISSN 1364-5072, Vol. 87, Nº 6, 1999, págs. 923-931

    

  • Purification and characterization of a bacteriocin produced by Lactobacillus acidophilus IBB 801

    Luc De Vuyst, R. Callewaert, M. Zamfir, L. Savu, P. C. Cornea, I. Vatafu

    Journal of applied microbiology, ISSN 1364-5072, Vol. 87, Nº 6, 1999, págs. 923-931

    

• Colaboraciones en obras colectivas

  • Development of a high throughput (GTG)5-PCR fingerprint method for the identification of acetic acid bacteria

    Jean Swings, Marc Vancanneyt, Nicholas Camu, Tom De Winter, Vincent van de Perre, Luc De Vuyst, Ilse Cleenwerck

    Segundas Jornadas de I+ D+I en la Elaboración de Vinagres: Córdoba. Abril 2006 / coord. por Isidoro García García, 2006, ISBN 84-7801-816-6, págs. 57-58

    

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