Projects per year
Organization profile
Organisation profile
The research topic of BAFF is Exploring the microbial diversity of lactic acid bacteria and acetic acid bacteria in tropical fruits from the Northern Region of Argentina for the production of health-promoting and/or industrially relevant metabolites
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Dive into the research topics where Belgian-Argentinean Research Consortium on Fermented Foods and Beverages is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.
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Recent external collaboration on country level. Dive into details by clicking on the dots or
Profiles
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Luc De Vuyst
- Vrije Universiteit Brussel
- Belgian-Argentinean Research Consortium on Fermented Foods and Beverages
- Flanders Research Consortium on Fermented Foods and Beverages
- Industrial Microbiology
- Department of Bio-engineering Sciences - Academic
Person: Researcher, Professor, Administrative/technical staff
Projects
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IOF3017: GEAR: “Industrial Food Biotechnology: Food Fermentations and Functional Starter Cultures ”
De Vuyst, L., Leroy, F. & Weckx, S.
1/01/21 → 31/12/25
Project: Applied
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Research output
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Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products
Van Reckem, E. N., De Vuyst, L., Weckx, S. & Leroy, F., 2021, In : Current Opinion in Food Science. 37, p. 58-65 8 p.Research output: Contribution to journal › Article
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Marco, M. L., Sanders, M. E., Arrieta, M. C., Cotter, P. D., De Vuyst, L., Gänzle, M. G., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D. J., Reid, G., Wolfe, B. E. & Hutkins, R., 4 Jan 2021, In : Nature Reviews Gastroenterology & Hepatology. 2021, 13 p.Research output: Contribution to journal › Article
Open Access -
Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities
Van Reckem, E. N., De Vuyst, L., Leroy, F. & Weckx, S., 14 Jun 2020, In : Microorganisms. 8, 6, 13 p., 897.Research output: Contribution to journal › Article
Open AccessFile2 Citations (Scopus)3 Downloads (Pure) -
Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with european fermented meats from different origins
van Reckem, E., Charmpi, C., van der Veken, D., Borremans, W., de Vuyst, L., Weckx, S. & Leroy, F., Sep 2020, In : Foods. 9, 9, 16 p., 1247.Research output: Contribution to journal › Article
Open AccessFile1 Citation (Scopus) -
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins
Van Reckem, E. N., Charmpi, C., Van Der Veken, D., Borremans, W., De Vuyst, L., Weckx, S. & Leroy, F., 7 Sep 2020, In : Foods. 9, 9, 16 p., 1247.Research output: Contribution to journal › Article
Open AccessFile4 Downloads (Pure)
Activities
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Cristina Alexandra Cifuentes Castillo
Luc De Vuyst (Member)2018Activity: Hosting a visitor › Hosting an academic visitor
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A meta-analysis of the sourdough species diversity as a function of the process conditions
Simon Van Kerrebroeck (Speaker), Dominique Maes (Contributor), Luc De Vuyst (Contributor)6 Jun 2018Activity: Talk or presentation › Talk or presentation at a conference
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Omics approaches to understand sourdough fermentation processes
Stefan Weckx (Contributor), Simon Van Kerrebroeck (Contributor), Luc De Vuyst (Keynote speaker)6 Jun 2018Activity: Talk or presentation › Talk or presentation at a conference
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