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L. De Vuyst
Vrije Universiteit Brussel
79Publications
34H-index
4,037Citations
Publications 80
Newest
#1L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
#2Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
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#1Sander Wuyts (University of Antwerp)H-Index: 6
#2Camille N. Allonsius (University of Antwerp)H-Index: 4
Last.Sarah Lebeer (University of Antwerp)H-Index: 33
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The genus Lactobacillus is known to be extremely diverse and consists of different phylogenetic groups that show a diversity roughly equal to the expected diversity of a typical bacterial genus. One of the most prominent phylogenetic groups within this genus is the Lactobacillus plantarum group which contains the understudied Lactobacillus mudanjiangensis species. Before this study, only one L. mudanjiangensis strain, DSM 28402 T , was described but without whole-genome analysis. In this study, ...
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#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
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3 CitationsSource
#1J. De Roos (Vrije Universiteit Brussel)H-Index: 1
#2D. Van der Veken (Vrije Universiteit Brussel)H-Index: 1
Last.L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
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Traditional lambic beer production takes place through wort inoculation with environmental air and fermentation and maturation in wooden barrels. These wooden casks or foeders are possible additional inoculation sources of microorganisms for lambic worts. However, up to now, these lambic barrels have only been examined with culture-dependent techniques, thereby missing a part of the microorganisms present. Moreover, the effect of the cleaning procedures (involving high-pressurized water and/or f...
2 CitationsSource
#1J. De Roos (Vrije Universiteit Brussel)H-Index: 1
#2Marko Verce (Vrije Universiteit Brussel)H-Index: 2
Last.L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
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ABSTRACT Few data have been published on the occurrence and functional role of acetic acid bacteria (AAB) in lambic beer production processes, mainly due to their difficult recovery and possibly unknown role. Therefore, a novel aseptic sampling method, spanning both the spatial and temporal distributions of the AAB and their substrates and metabolites, was combined with a highly selective medium and matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS) as a ...
1 CitationsSource
#1Frédéric Moens (Vrije Universiteit Brussel)H-Index: 10
#2L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
Four selected butyrate-producing colon bacterial strains belonging to Clostridium cluster IV (Butyricicoccus pullicaecorum DSM 23266T and Faecalibacterium prausnitzii DSM 17677T) and XIVa (Eubacterium hallii DSM 17630 and Eubacterium rectale CIP 105953T) were studied as to their capacity to degrade inulin-type fructans and concomitant metabolite production. Cultivation of these strains was performed in bottles and fermentors containing a modified medium for colon bacteria, including acetate, sup...
10 CitationsSource
#1David Laureys (Vrije Universiteit Brussel)H-Index: 5
#2L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
Aims To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. Methods and results Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile, and metabolite production course. The inoculum determined the water kefir grain growth, the viable counts on the grains, the tim...
9 CitationsSource
1 CitationsSource
#1Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
#2L. De Vuyst (Vrije Universiteit Brussel)H-Index: 34
Although meat fermentation originally emerged for preservation, fermented meats have evolved as a popular dietary compound because of their convenience and attractive sensory properties. After stuffing of the salted sausage batter into casings, a fermentation stage results from the activity of meat enzymes and microbial action by acidifying lactic acid bacteria and by catalase-positive cocci that generate color and flavor. Next, a maturation stage may further stabilize the product through drying...
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