Projects per year
Organisation profile
Organisation profile
The alliance research group aims at the unravelling of new, undiscovered, fermented food ecosystems for:
(i) Screening for and isolation/identification of food-grade microorganisms, and description of new taxa (lactic acid bacteria, acetic acid bacteria, staphylococci, bacilli, yeasts, ...)
(ii) Study of the species diversity, community dynamics, and metabolite analysis of fermented foods and beverages in the dairy, meat, bakery, vegetable, cocoa and fermented beverage sectors.
(iii) Functionality analysis of new, efficient, functional starter cultures (simulation media, mathematical modelling, validation by means of quality and challenge tests, ...)
Keywords
- Fermentation
Fingerprint
Collaborations and top research areas from the last five years
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IOF3017: GEAR: “Industrial Food Biotechnology: Food Fermentations and Functional Starter Cultures ”
De Vuyst, L., Leroy, F., Weckx, S. & Bongaerts, D.
1/01/21 → 31/12/25
Project: Applied
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Is progress being made on Canada's palliative care framework and action plan? A survey of stakeholder perspectives
Pesut, B., Thorne, S., Huisken, A., Wright, D. K., Chambaere, K., Tishelman, C. & Ghosh, S., 14 Oct 2022, In: BMC Palliative Care. 21, 1, p. 1-16 16 p., 182.Research output: Contribution to journal › Article › peer-review
Open AccessFile12 Citations (Scopus)76 Downloads (Pure) -
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 › peer-review
Open AccessFile37 Citations (Scopus)119 Downloads (Pure) -
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 › peer-review
Open AccessFile34 Citations (Scopus)187 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 › peer-review
Open AccessFile18 Citations (Scopus)41 Downloads (Pure) -
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 › peer-review
Open AccessFile22 Citations (Scopus)41 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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