Ghent University Academic Bibliography

Your filters: cql: author="De Vuyst, Luc" or (type any "bookEditor issueEditor" and editor="De Vuyst, Luc")

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Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production

Inés Pradal, Víctor González-Alonso, Yohanes Raditya Wardhana, Margo Cnockaert (UGent) , Anneleen Wieme (UGent) , Peter Vandamme (UGent) and Luc De Vuyst

(2024) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 411.
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Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Dries Bongaerts, Arne Bouchez, Jonas De Roos, Margo Cnockaert (UGent) , Anneleen Wieme (UGent) , Peter Vandamme (UGent) , Stefan Weckx and Luc De Vuyst

(2024) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 90(4).
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New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation

Louise Vermote, Jonas De Roos, Margo Cnockaert (UGent) , Peter Vandamme (UGent) , Stefan Weckx and Luc De Vuyst

(2023) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 394.
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Comparative genomic analysis of Periweissella and the characterization of novel motile species

Nanzhen Qiao, Julia Bechtner, Margo Cnockaert (UGent) , Eliza Depoorter (UGent) , Christian Diaz-Munoz, Peter Vandamme (UGent) , Luc De Vuyst and Michael G. Gänzle

(2023) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 89(10).
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Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages

Atena Sadat Sombolestani (UGent) , Dries Bongaerts (UGent) , Eliza Depoorter (UGent) , Ilse Cleenwerck (UGent) , Anneleen Wieme (UGent) , Scott J. Britton, Stefan Weckx, Luc De Vuyst and Peter Vandamme (UGent)

(2023) SYSTEMATIC AND APPLIED MICROBIOLOGY. 46(5).
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A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont

Juliana Botero Cardona (UGent) , Atena Sadat Sombolestani (UGent) , Margo Cnockaert (UGent) , Charlotte Peeters (UGent) , Wim Borremans, Luc De Vuyst, Nicolas J. Vereecken, Denis Michez, Guy Smagghe, German Bonilla-Rosso, et al.

(2023) ANIMAL MICROBIOME. 5(1).
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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

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle (UGent) , José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki (UGent) , et al.

(2023) FOOD MICROBIOLOGY. 109.
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Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process

David Laureys (UGent) , Frédéric Leroy, Peter Vandamme (UGent) and Luc De Vuyst

(2022) FRONTIERS IN MICROBIOLOGY. 13.
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Characterization of novel Gluconobacter species from fruits and fermented food products : Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov

Atena Sadat Sombolestani (UGent) , Ilse Cleenwerck (UGent) , Margo Cnockaert (UGent) , Wim Borremans, Anneleen Wieme (UGent) , Luc De Vuyst and Peter Vandamme (UGent)

(2021) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 71(3).
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The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process

David Laureys (UGent) , Frédéric Leroy, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme (UGent) and Luc De Vuyst

(2021) FRONTIERS IN MICROBIOLOGY. 12.

Academic Bibliography

Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation

Comparative genomic analysis of Periweissella and the characterization of novel motile species

Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages

A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont

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

Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process

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

The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process

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