1. Acetic acid bacteria in fermented foods and beverages. (February 2018) Authors: De Roos, Jonas; De Vuyst, Luc Journal: Current opinion in biotechnology Issue: Volume 49(2018) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Amplicon and shotgun metagenomic sequencing indicates that microbial ecosystems present in cheese brines reflect environmental inoculation during the cheese production process. (December 2018) Authors: Vermote, Louise; Verce, Marko; De Vuyst, Luc; Weckx, Stefan Journal: International dairy journal Issue: Volume 87(2018) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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. (February 2023) Authors: Díaz-Muñoz, Cristian; Van de Voorde, Dario; Tuenter, Emmy; Lemarcq, Valérie; Van de Walle, Davy; Soares Maio, José Pedro; Mencía, Alejandra; Hernandez, Carlos Eduardo; Comasio, Andrea; Sioriki, Eleni; Weckx, Stefan; Pieters, Luc; Dewettinck, Koen; De Vuyst, Luc Journal: Food microbiology Issue: Volume 109(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. (14th February 2013) Authors: Bernaert, Nathalie; Wouters, Dorrit; De Vuyst, Luc; De Paepe, Domien; De Clercq, Hervé; Van Bockstaele, Erik; De Loose, Marc; Van Droogenbroeck, Bart Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 9(2013:Jul. 15) Page Start: 2146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations. (17th June 2013) Authors: Wouters, Dorrit; Grosu‐Tudor, Silvia; Zamfir, Medana; De Vuyst, Luc Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 13(2013:Oct. 15) Page Start: 3352 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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. (September 2015) Authors: Illeghems, Koen; Weckx, Stefan; De Vuyst, Luc Journal: Food microbiology Issue: Volume 50(2015:Sep.) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach. (September 2016) Authors: Illeghems, Koen; Pelicaen, Rudy; De Vuyst, Luc; Weckx, Stefan Journal: Food microbiology Issue: Volume 58(2016:Sep.) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach. (September 2016) Authors: Illeghems, Koen; Pelicaen, Rudy; De Vuyst, Luc; Weckx, Stefan Journal: Food microbiology Issue: Volume 58(2016:Sep.) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. (17th July 2012) Authors: Wouters, Dorrit; Grosu‐Tudor, Silvia; Zamfir, Medana; De Vuyst, Luc Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 4(2013:Mar. 15) Page Start: 749 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of novel Gluconobacter species from fruits and fermented food products: Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov. Issue 3 (12th March 2021) Authors: Sombolestani, Atena Sadat; Cleenwerck, Ilse; Cnockaert, Margo; Borremans, Wim; Wieme, Anneleen D.; De Vuyst, Luc; Vandamme, Peter Journal: International journal of systematic and evolutionary microbiology Issue: Volume 71:Issue 3(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗