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Luc De Vuyst
Vrije Universiteit Brussel
301Publications
64H-index
14.1kCitations
Publications 298
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#1Marko Verce (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 64
Last.Stefan Weckx (Vrije Universiteit Brussel)H-Index: 23
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ABSTRACT Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues, milk, and plant material fermentations, such as sourdough. A comparative genomics analysis of 28 L. fermentum strains enabled the investigation of the core and accessory genes of this species. The core protein phylogenomic tree of the strains examined, consisting of five clades, did not exhibit clear clustering of strains based on isolation source, suggesting a free-living lifestyle. Based on the...
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#1Christina Charmpi (Vrije Universiteit Brussel)
#2David Van der Veken (Vrije Universiteit Brussel)
Last.Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
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Abstract Acidification level and temperature modulate the beneficial consortia of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) during meat fermentation. Less is known about the impact of other factors, such as raw meat quality and salting. These could for instance affect the growth of the pathogen Staphylococcus aureus or of Enterobacterales species, potentially indicative of poor fermentation practice. Therefore, pork batters from either normal or borderline quality (da...
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#1Marko Verce (Vrije Universiteit Brussel)H-Index: 2
#2Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 64
Last.Stefan Weckx (Vrije Universiteit Brussel)H-Index: 23
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Abstract Recently, a metagenomic study of a water kefir fermentation ecosystem enabled the reconstruction of a metagenome-assembled genome (MAG) of an Oenococcus species that was different from the three species of this genus known so far. Therefore, the name Candidatus Oenococcus aquikefiri was proposed for this novel Oenococcus species. In the meantime, however, a fourth member of the genus, Oenococcus sicerae, isolated from French cider, was reported. The comparison of its genome sequence wit...
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#1Rudy Pelicaen (Vrije Universiteit Brussel)H-Index: 2
#2Didier Gonze (ULB: Université libre de Bruxelles)H-Index: 25
Last.Stefan Weckx (Vrije Universiteit Brussel)H-Index: 23
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Acetobacter pasteurianus 386B is a candidate functional starter culture for the cocoa bean fermentation process. To allow in silico simulations of its related metabolism in response to different environmental conditions, a genome-scale metabolic model for A. pasteurianus 386B was reconstructed. This is the first genome-scale metabolic model reconstruction for a member of the genus Acetobacter. The metabolic network reconstruction process was based on extensive genome re-annotation and comparativ...
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#2Florac De BruynH-Index: 2
Last.Luc De VuystH-Index: 64
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#1Wim Geeraerts (Vrije Universiteit Brussel)H-Index: 2
#2Wim Borremans (Vrije Universiteit Brussel)H-Index: 2
Last.Simon Van Kerrebroeck (Vrije Universiteit Brussel)H-Index: 7
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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 isola...
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#1Sander Wuyts (Vrije Universiteit Brussel)H-Index: 6
#2Camille N. Allonsius (University of Antwerp)H-Index: 4
Last.Lebeer Sarah (University of Antwerp)H-Index: 1
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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...
1 CitationsSource
#1Stefan Weckx (Vrije Universiteit Brussel)H-Index: 23
#2Simon Van Kerrebroeck (Vrije Universiteit Brussel)H-Index: 7
Last.Luc De Vuyst (Vrije Universiteit Brussel)H-Index: 64
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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...
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#1Luciana Rodríguez (CONICET: National Scientific and Technical Research Council)H-Index: 1
#2Florencia Mohamed (CONICET: National Scientific and Technical Research Council)
Last.Fernanda Mozzi (CONICET: National Scientific and Technical Research Council)H-Index: 26
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Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferr...
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