Match!
Luc De Vuyst
Vrije Universiteit Brussel
289Publications
62H-index
13.3kCitations
Publications 289
Newest
Abstract Cooked pork products, i.e. , sliced cooked hams maintained under modified-atmosphere-packaging (MAP), were analysed both microbiologically and with respect to volatile levels during storage. Three storage temperature ranges were compared (4–6 °C, 7–9 °C, and 11–13 °C), representing different refrigeration conditions at household level. The microbial loads were determined by plating samples on six different agar media, followed by (GTG) 5 -PCR fingerprinting of genomic DNA of selected is...
#1Sander Wuyts (Vrije Universiteit Brussel)H-Index: 4
#2Camille N. Allonsius (University of Antwerp)H-Index: 3
Last.Lebeer Sarah (University of Antwerp)
view all 0 authors...
The genus Lactobacillus is known to be extremely diverse and consists of different phylogenetic groups that show a diversity that is 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 28402T, had been described, but without whole-genome analysis. In...
#1Stefan Weckx (Vrije Universiteit Brussel)H-Index: 22
#2Simon Van Kerrebroeck (Vrije Universiteit Brussel)H-Index: 6
Last.Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
view all 3 authors...
Abstract The application of omics methodologies helps to further unravel sourdough fermentation processes. Of all methodologies applied, metagenetics is the most used one to analyse sourdoughs, allowing to elucidate their microbial structure, albeit that it is based on the sequencing of a very small part of whole-community DNA. Although shotgun metagenomics, metatranscriptomics, metaproteomics, and meta-metabolomics are very promising to analyse sourdough fermentations and the terminology is oft...
#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Last.Simon Van Kerrebroeck (Vrije Universiteit Brussel)H-Index: 6
view all 4 authors...
Abstract Cooked poultry products are nutritious and economically valuable products that are at risk of bacterial spoilage, which can be postponed by cooling and modified-atmosphere-packaging (MAP). In this study, a cooked chicken product was stored at three different temperature ranges (4–6 °C, 7–9 °C, and 11–13 °C) and volatile production was measured over time using selected ion flow tube-mass spectrometry (SIFT-MS). The identities of the volatiles formed were confirmed by headspace solid-phas...
#1Marko Verce (Vrije Universiteit Brussel)H-Index: 3
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Last.Stefan Weckx (Vrije Universiteit Brussel)H-Index: 22
view all 3 authors...
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains. These polysaccharide grains contain lactic acid bacteria (LAB), yeasts, and sometimes bifidobacteria and/or acetic acid bacteria, which consume sucrose to produce exopolysaccharides, lactic acid, acetic acid, ethanol, and carbon dioxide. Shotgun metagenomic sequencing was used to examine the microbial species...
#1Sophia Jiyuan Zhang (Vrije Universiteit Brussel)H-Index: 1
#2Florac De Bruyn (Vrije Universiteit Brussel)H-Index: 1
Last.Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
view all 8 authors...
ABSTRACT A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine ...
#1Jonas De Roos (Vrije Universiteit Brussel)H-Index: 1
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 62
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three?years. It is characterized by different microbial species belonging to the enterobact...
12345678910