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
- Social-cultural food-research
- 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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IRP11: Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.
Leroy, F., Ryckbosch, W., Brengman, M., Scholliers, P., Erdkamp, P. & De Vuyst, L.
1/01/18 → 31/12/22
Project: Fundamental
Research output
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A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities
Verce, M., Schoonejans, J., Hernandez Aguirre, C., Molina-Bravo, R., De Vuyst, L. & Weckx, S., 16 Feb 2021, In : Frontiers in Microbiology. 12, p. 641185 24 p., 641185.Research output: Contribution to journal › Article
Open Access -
Curing of cocoa beans: fine-scale monitoring of the starter cultures applied and metabolomics of the fermentation and drying steps
Diaz Munoz, C., Van de Voorde, D., Comasio, A., Verce, M., Hernandez Aguirre, C., Weckx, S. & De Vuyst, L., 11 Jan 2021, In : Frontiers in Microbiology. 11, 27 p., 616875.Research output: Contribution to journal › Article
Open AccessFile4 Downloads (Pure) -
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699
Comasio, A., Van Kerrebroeck, S. & De Vuyst, L., 2 Feb 2021, In : International Journal of Food Microbiology. 339, 11 p., 109020.Research output: Contribution to journal › Article
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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., Feb 2021, In : Current Opinion in Food Science. 37, p. 58-65 8 p.Research output: Contribution to journal › Article
1 Citation (Scopus) -
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., Mar 2021, In : Nature Reviews Gastroenterology & Hepatology. 18, 3, p. 196-208 13 p.Research output: Contribution to journal › Article
Open AccessFile2 Citations (Scopus)4 Downloads (Pure)
Activities
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Fermentation strategies with lemon and apple juices to produce innovative sourdoughs
Andrea Comasio (Speaker), Simon Van Kerrebroeck (Contributor), Luc De Vuyst (Contributor)6 Jun 2018 → 8 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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