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Items: 1 to 50 of 255

1.

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

Zhang SJ, De Bruyn F, Pothakos V, Contreras GF, Cai Z, Moccand C, Weckx S, De Vuyst L.

Front Microbiol. 2019 Nov 13;10:2621. doi: 10.3389/fmicb.2019.02621. eCollection 2019.

2.

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

D'hoe K, Vet S, Faust K, Moens F, Falony G, Gonze D, Lloréns-Rico V, Gelens L, Danckaert J, De Vuyst L, Raes J.

Elife. 2019 Nov 4;8. pii: e53217. doi: 10.7554/eLife.53217.

3.

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

Van Reckem E, Geeraerts W, Charmpi C, Van der Veken D, De Vuyst L, Leroy F.

Front Microbiol. 2019 Oct 9;10:2302. doi: 10.3389/fmicb.2019.02302. eCollection 2019.

4.

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

Wuyts S, Allonsius CN, Wittouck S, Thys S, Lievens B, Weckx S, De Vuyst L, Sarah L.

Microb Genom. 2019 Sep;5(9). doi: 10.1099/mgen.0.000286. Epub 2019 Aug 1.

5.

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

Geeraerts W, Borremans W, De Vuyst L, Leroy F, Van Kerrebroeck S.

Food Res Int. 2019 Sep;123:601-611. doi: 10.1016/j.foodres.2019.05.035. Epub 2019 May 25.

PMID:
31285009
6.

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

Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F.

Front Microbiol. 2019 May 21;10:1091. doi: 10.3389/fmicb.2019.01091. eCollection 2019.

7.

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

Verce M, De Vuyst L, Weckx S.

Front Microbiol. 2019 Mar 13;10:479. doi: 10.3389/fmicb.2019.00479. eCollection 2019.

8.

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

Geeraerts W, De Vuyst L, Leroy F, Van Kerrebroeck S.

Food Res Int. 2019 May;119:196-206. doi: 10.1016/j.foodres.2019.01.063. Epub 2019 Jan 24.

PMID:
30884649
9.

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

Zhang SJ, De Bruyn F, Pothakos V, Torres J, Falconi C, Moccand C, Weckx S, De Vuyst L.

Appl Environ Microbiol. 2019 Mar 6;85(6). pii: e02635-18. doi: 10.1128/AEM.02635-18. Print 2019 Mar 15.

10.

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

De Roos J, Vandamme P, De Vuyst L.

Front Microbiol. 2018 Nov 19;9:2763. doi: 10.3389/fmicb.2018.02763. eCollection 2018.

11.

The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production.

De Roos J, Van der Veken D, De Vuyst L.

Appl Environ Microbiol. 2018 Dec 13;85(1). pii: e02226-18. doi: 10.1128/AEM.02226-18. Print 2019 Jan 1.

12.

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

D'hoe K, Vet S, Faust K, Moens F, Falony G, Gonze D, Lloréns-Rico V, Gelens L, Danckaert J, De Vuyst L, Raes J.

Elife. 2018 Oct 16;7. pii: e37090. doi: 10.7554/eLife.37090. Erratum in: Elife. 2019 Nov 04;8:.

13.

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

Stavropoulou DA, De Maere H, Berardo A, Janssens B, Filippou P, De Vuyst L, De Smet S, Leroy F.

Front Microbiol. 2018 Sep 19;9:2232. doi: 10.3389/fmicb.2018.02232. eCollection 2018.

14.

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.

Geeraerts W, De Vuyst L, Leroy F.

Int J Food Microbiol. 2019 Jan 16;289:189-199. doi: 10.1016/j.ijfoodmicro.2018.09.019. Epub 2018 Sep 22.

PMID:
30265895
15.

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

Harth H, Van Kerrebroeck S, De Vuyst L.

Food Sci Nutr. 2018 Jun 14;6(6):1438-1455. doi: 10.1002/fsn3.690. eCollection 2018 Sep.

16.

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

De Roos J, De Vuyst L.

J Sci Food Agric. 2019 Jan 15;99(1):25-38. doi: 10.1002/jsfa.9291. Epub 2018 Sep 24. Review.

PMID:
30246252
17.

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

Comasio A, Harth H, Weckx S, De Vuyst L.

Int J Food Microbiol. 2019 Jan 16;289:88-105. doi: 10.1016/j.ijfoodmicro.2018.08.030. Epub 2018 Sep 4.

PMID:
30218873
18.

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

Stavropoulou DA, Filippou P, De Smet S, De Vuyst L, Leroy F.

Food Microbiol. 2018 Dec;76:180-188. doi: 10.1016/j.fm.2018.05.006. Epub 2018 May 21.

PMID:
30166139
19.

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis.

Stavropoulou DA, De Vuyst L, Leroy F.

J Appl Microbiol. 2018 Jul 27. doi: 10.1111/jam.14054. [Epub ahead of print] Review.

PMID:
30053335
20.

Omics approaches to understand sourdough fermentation processes.

Weckx S, Van Kerrebroeck S, De Vuyst L.

Int J Food Microbiol. 2019 Aug 2;302:90-102. doi: 10.1016/j.ijfoodmicro.2018.05.029. Epub 2018 Jun 7. Review.

PMID:
29935929
21.

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

Verce M, De Vuyst L, Weckx S.

Genome Announc. 2018 May 10;6(19). pii: e00256-18. doi: 10.1128/genomeA.00256-18.

22.

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

Wuyts S, Van Beeck W, Oerlemans EFM, Wittouck S, Claes IJJ, De Boeck I, Weckx S, Lievens B, De Vuyst L, Lebeer S.

Appl Environ Microbiol. 2018 May 31;84(12). pii: e00134-18. doi: 10.1128/AEM.00134-18. Print 2018 Jun 15.

23.

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

Van Kerrebroeck S, Comasio A, Harth H, De Vuyst L.

Food Res Int. 2018 Apr;106:254-262. doi: 10.1016/j.foodres.2017.12.068. Epub 2017 Dec 28.

PMID:
29579925
24.

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

Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F.

Int J Food Microbiol. 2018 Jun 2;274:52-59. doi: 10.1016/j.ijfoodmicro.2018.03.008. Epub 2018 Mar 12.

PMID:
29551445
25.

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

Stavropoulou DA, De Maere H, Berardo A, Janssens B, Filippou P, De Vuyst L, De Smet S, Leroy F.

Int J Food Microbiol. 2018 Jun 2;274:60-66. doi: 10.1016/j.ijfoodmicro.2018.03.006. Epub 2018 Mar 12.

PMID:
29550159
26.

Oxygen and diverse nutrients influence the water kefir fermentation process.

Laureys D, Aerts M, Vandamme P, De Vuyst L.

Food Microbiol. 2018 Aug;73:351-361. doi: 10.1016/j.fm.2018.02.007. Epub 2018 Feb 13.

PMID:
29526223
27.

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

Geeraerts W, Pothakos V, De Vuyst L, Leroy F.

Food Microbiol. 2018 Aug;73:209-215. doi: 10.1016/j.fm.2018.01.019. Epub 2018 Feb 5.

PMID:
29526205
28.

Complementary Mechanisms for Degradation of Inulin-Type Fructans and Arabinoxylan Oligosaccharides among Bifidobacterial Strains Suggest Bacterial Cooperation.

Rivière A, Selak M, Geirnaert A, Van den Abbeele P, De Vuyst L.

Appl Environ Microbiol. 2018 Apr 16;84(9). pii: e02893-17. doi: 10.1128/AEM.02893-17. Print 2018 May 1.

29.

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

Leroy F, Aymerich T, Champomier-Vergès MC, Cocolin L, De Vuyst L, Flores M, Leroi F, Leroy S, Talon R, Vogel RF, Zagorec M.

Int J Food Microbiol. 2018 Jun 2;274:67-70. doi: 10.1016/j.ijfoodmicro.2018.02.006. Epub 2018 Feb 5. No abstract available.

PMID:
29429851
30.

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.

De Roos J, Verce M, Aerts M, Vandamme P, De Vuyst L.

Appl Environ Microbiol. 2018 Mar 19;84(7). pii: e02846-17. doi: 10.1128/AEM.02846-17. Print 2018 Apr 1.

31.

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

Van Kerrebroeck S, Harth H, Comasio A, De Vuyst L.

J Sci Food Agric. 2018 Jul;98(9):3501-3512. doi: 10.1002/jsfa.8869. Epub 2018 Feb 20.

PMID:
29314016
32.

Acetic acid bacteria in fermented foods and beverages.

De Roos J, De Vuyst L.

Curr Opin Biotechnol. 2018 Feb;49:115-119. doi: 10.1016/j.copbio.2017.08.007. Epub 2017 Aug 29. Review.

PMID:
28863341
33.

Microbial Ecology and Process Technology of Sourdough Fermentation.

De Vuyst L, Van Kerrebroeck S, Leroy F.

Adv Appl Microbiol. 2017;100:49-160. doi: 10.1016/bs.aambs.2017.02.003. Epub 2017 Apr 17. Review.

PMID:
28732554
34.

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

Ruiz Rodríguez LG, Aller K, Bru E, De Vuyst L, Hébert EM, Mozzi F.

Appl Microbiol Biotechnol. 2017 Aug;101(15):6165-6177. doi: 10.1007/s00253-017-8395-1. Epub 2017 Jul 3.

PMID:
28674850
35.
36.

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

Geeraerts W, Pothakos V, De Vuyst L, Leroy F.

Food Microbiol. 2017 Aug;65:236-243. doi: 10.1016/j.fm.2017.03.007. Epub 2017 Mar 8.

PMID:
28400008
37.

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

Sánchez Mainar M, Matheuse F, De Vuyst L, Leroy F.

Food Microbiol. 2017 Aug;65:170-178. doi: 10.1016/j.fm.2017.02.007. Epub 2017 Feb 22.

PMID:
28399999
39.

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

Laureys D, Van Jean A, Dumont J, De Vuyst L.

Appl Microbiol Biotechnol. 2017 Apr;101(7):2811-2819. doi: 10.1007/s00253-016-8084-5. Epub 2017 Jan 9.

PMID:
28070662
40.

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

Laureys D, De Vuyst L.

J Appl Microbiol. 2017 Mar;122(3):719-732. doi: 10.1111/jam.13370.

PMID:
27930854
41.

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.

Li L, Illeghems K, Van Kerrebroeck S, Borremans W, Cleenwerck I, Smagghe G, De Vuyst L, Vandamme P.

PLoS One. 2016 Nov 16;11(11):e0165611. doi: 10.1371/journal.pone.0165611. eCollection 2016.

42.

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

Moens F, Verce M, De Vuyst L.

Int J Food Microbiol. 2017 Jan 16;241:225-236. doi: 10.1016/j.ijfoodmicro.2016.10.019. Epub 2016 Oct 17.

PMID:
27810444
43.

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

De Bruyn F, Zhang SJ, Pothakos V, Torres J, Lambot C, Moroni AV, Callanan M, Sybesma W, Weckx S, De Vuyst L.

Appl Environ Microbiol. 2016 Dec 15;83(1). pii: e02398-16. doi: 10.1128/AEM.02398-16. Print 2017 Jan 1.

44.

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

Boets E, Gomand SV, Deroover L, Preston T, Vermeulen K, De Preter V, Hamer HM, Van den Mooter G, De Vuyst L, Courtin CM, Annaert P, Delcour JA, Verbeke KA.

J Physiol. 2017 Jan 15;595(2):541-555. doi: 10.1113/JP272613. Epub 2016 Sep 18.

45.

Yeast diversity of sourdoughs and associated metabolic properties and functionalities.

De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F.

Int J Food Microbiol. 2016 Dec 19;239:26-34. doi: 10.1016/j.ijfoodmicro.2016.07.018. Epub 2016 Jul 15. Review.

PMID:
27470533
46.

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

Van Kerrebroeck S, Bastos FC, Harth H, De Vuyst L.

Int J Food Microbiol. 2016 Dec 19;239:54-64. doi: 10.1016/j.ijfoodmicro.2016.07.019. Epub 2016 Jul 14.

PMID:
27450514
47.

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

Rivière A, Selak M, Lantin D, Leroy F, De Vuyst L.

Front Microbiol. 2016 Jun 28;7:979. doi: 10.3389/fmicb.2016.00979. eCollection 2016. Review.

48.

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

Fernández Maura Y, Balzarini T, Clapé Borges P, Evrard P, De Vuyst L, Daniel HM.

Int J Food Microbiol. 2016 Sep 16;233:34-43. doi: 10.1016/j.ijfoodmicro.2016.06.012. Epub 2016 Jun 14.

PMID:
27322722
49.

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

Moens F, Weckx S, De Vuyst L.

Int J Food Microbiol. 2016 Aug 16;231:76-85. doi: 10.1016/j.ijfoodmicro.2016.05.015. Epub 2016 May 12.

PMID:
27233082
50.

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

Illeghems K, Pelicaen R, De Vuyst L, Weckx S.

Food Microbiol. 2016 Sep;58:68-78. doi: 10.1016/j.fm.2016.03.013. Epub 2016 Mar 29.

PMID:
27217361

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