Projects per year
Personal profile
Expertise
- Isolation, purification, and charachterization of bacteriocins
- Screening for bacteriocin-, exopolysaccharide-, and flavour-producing strains
- Isolation, purification, and characterization of exopolysaccharides
- Optimization of fermentation processes (batch, fed batch, filtration cultivation) for the production of biomass, organic acids, bacteriocins, exopolysaccharides, and fine chemicals
- Kinetic analysis of microbial growth, substrate consumption, and metabolite production, including quantitative chromatography and mass spectrometry
- Mathematical modelling of fermentations through extracellular flux analysis, including predictive modelling of microbial growth, substrate consumption, and metabolite production
- Species diversity analysis of lactic acid bacteria, acetic acid bacteria, staphylococci, and yeasts, encompassing both culture-dependent (selective isolations and incubation conditions, followed by molecular identification (rep-PCR with the (GTG)5 primer and 16S rRNA gene sequencing in the case of bacteria or with the M13 primer and ACT1 gene sequencing in the case of yeasts) of picked-up isolates) and culture-independent (16S rRNA-PCR-DGGE, real-time PCR, microarray) methods.
- Phenotypic and genotypic screening techniques: molecular methods based on PCR, real-time PCR, and microarray analysis with a species-independent, functional gene microarray for lactic acid bacteria
- Quantitative metabolite target analyses: analysis of sugars, sugar alcohols, and organic acids (HPLC, HPAEC with conductivity under ion suppression detection); analysis of short-chain fatty acids (HPLC, HPAEC with conductivity under ion suppression detection, GC-FID); molecular mass determinations of exopolysaccharides (GPC); chain length and monomer analysis of exopolysaccharides (HPAEC with amperometric detection); analysis of short-chain fatty acids, ethanol, and volatile flavour compounds (GC); analysis of short-chain fatty acids and volatile flavour compounds (GC-MS); analysis of volatile flavour compounds (HS-GC-MS and SPME-GC-MS); and analysis of amino acids, other organic acids, and non-volatile flavour compounds (HPLC-ESI-MS/MS)
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Collaborations and top research areas from the last five years
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SRP71: SRP-Onderzoekszwaartepunt: Understanding the complexity of spontaneous fermented food ecosystems
De Vuyst, L., Leroy, F. & Weckx, S.
1/11/22 → 31/10/27
Project: Fundamental
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EUAR85: HealthFerm : Innovative pulse and cereal-based food fermentations for human health and sustainable diets
1/09/22 → 31/08/26
Project: Applied
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FWOAL1028: Leveraging kombucha fermentation: unraveling microbiome and metabolite composition and dynamics
1/01/22 → 31/12/25
Project: Fundamental
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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
Research output
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Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial
Chatonidi, G., Pradal-Álvarez-Prida, I., De Vuyst, L., Courtin, C. M. & Verbeke, K., Jan 2025, In: Current Research in Food Science. 10 (2025), 10 p., 100956.Research output: Contribution to journal › Article › peer-review
Open AccessFile34 Downloads (Pure) -
Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid
Decadt, H., Vermote, L., Díaz-Muñoz, C., Weckx, S. & De Vuyst, L., 17 Jan 2024, In: Applied and Environmental Microbiology. 90, 2, 25 p., e-01655-23.Research output: Contribution to journal › Article › peer-review
Open AccessFile2 Citations (Scopus)23 Downloads (Pure) -
Fruit beers, beers with or without a co-fermentation step with fruits
P Croonenberghs, A., Bongaerts, D., Bouchez, A., De Roos, J. & De Vuyst, L., Apr 2024, In: Current Opinion in Biotechnology. 86, 6 p., 103081.Research output: Contribution to journal › Article › peer-review
Open AccessFile3 Citations (Scopus)68 Downloads (Pure) -
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
Gonzalez Alonso, V., Pradal-Álvarez-Prida, I., Wardhana, Y. R., Cnockaert, M., Wieme, A., Vandamme, P. & De Vuyst, L., 2 Jan 2024, In: International Journal of Food Microbiology. 408, p. 1-22 110445.Research output: Contribution to journal › Article › peer-review
Open AccessFile6 Citations (Scopus)84 Downloads (Pure) -
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production
Bongaerts, D., Bouchez, A., De Roos, J., Cnockaert, M., Wieme, A. D., Vandamme, P., Weckx, S. & De Vuyst, L., Apr 2024, In: Applied and Environmental Microbiology. 90, 4, 31 p., e01869-23.Research output: Contribution to journal › Article › peer-review
Open AccessFile
Datasets
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High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation
Weckx, S. (Creator), Van Reckem, E. N. (Creator), De Vuyst, L. (Creator) & Leroy, F. (Creator), European Nucleotide Archive, Jun 2021
https://www.ebi.ac.uk/ena/data/view/PRJEB43224
Dataset
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Amplicon-based high-throughput sequencing method capable of species-level identification of coagulase-negative staphylococci
Weckx, S. (Creator), Van Reckem, E. N. (Creator), De Vuyst, L. (Creator) & Leroy, F. (Creator), European Nucleotide Archive, Jul 2020
https://www.ebi.ac.uk/ena/browser/view/PRJEB35705
Dataset
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Temporal shotgun metagenomic dissection of the coffee fermentation ecosystem
Weckx, S. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, Apr 2020
https://www.ebi.ac.uk/ena/browser/view/PRJEB24129
Dataset
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Argentinian fruit surface microbial ecosystems
Weckx, S. (Creator), Vermote, L. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 31 Aug 2022
https://www.ebi.ac.uk/ena/browser/view/PRJEB50285
Dataset
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Wooden barrels help to steer the lambic beer fermentation and maturation process
Weckx, S. (Creator), Vermote, L. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 1 Mar 2023
https://www.ebi.ac.uk/ena/browser/view/PRJEB53155
Dataset
Prizes
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Coördinator/organisator van de Danone Leerstoel
De Vuyst, Luc (Recipient), 1996
Prize: Prize (including medals and awards)
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Genomineerd voor de Prijs Prof. Dr. Lucien De Coninck in de Biologische Wetenschappen
De Vuyst, Luc (Recipient), 1992
Prize: Prize (including medals and awards)
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Institut Yoplait Concours International
De Vuyst, Luc (Recipient), 1998
Prize: Prize (including medals and awards)
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Laureaat van de Reisbeurzenwedstrijd
De Vuyst, Luc (Recipient), 1988
Prize: Prize (including medals and awards)
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Laureaat van het tweede 'Navorsingskrediet voor Fundamenteel Voedingsonderzoek'
De Vuyst, Luc (Recipient), 1995
Prize: Prize (including medals and awards)
Activities
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New insights into Gouda cheese starter culture performance
Stefan Weckx (Invited speaker) & Luc De Vuyst (Invited speaker)
4 Jun 2024 → 6 Jun 2024Activity: Talk or presentation › Talk or presentation at a conference
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Domestication of non-Saccharomyces yeasts isolated from fermented food ecosystems
Cristian Diaz Munoz (Recipient), Luc De Vuyst (Supervisor) & Stefan Weckx (Supervisor)
2023 → …Activity: Other › Written proposal
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Fruit beer, a traditional co-fermentation process or a non-fermentative product
Alejandro Pinilla Ballester (Speaker) & Luc De Vuyst (Speaker)
8 Oct 2023 → 10 Oct 2023Activity: Talk or presentation › Talk or presentation at a conference
File -
Microbial community and metabolite dynamics of backslopped sourdough productions using high-arabinoxylan wheat flour
Victor Gonzalez Alonso (Speaker), Arnold Snijders (Contributor), Inés Pradal-Álvarez-Prida (Contributor), Yohanes Raditya Wardhana (Contributor), Margo Cnockaert (Contributor), Peter Vandamme (Contributor) & Luc De Vuyst (Contributor)
12 Oct 2023 → 13 Oct 2023Activity: Talk or presentation › Talk or presentation at a conference
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Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
Victor Gonzalez Alonso (Speaker), Yohanes Raditya Wardhana (Contributor), Inés Pradal-Álvarez-Prida (Contributor) & Luc De Vuyst (Contributor)
14 Jun 2022Activity: Talk or presentation › Talk or presentation at a conference
Press/Media
Thesis
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Bacterial analysis of a traditionally fermented bakery sourdough, using culture-dependent and culture-independant methods.
Author: Verhestraeten, J. & De Vuyst, L., 2011Student thesis: Master's Thesis
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Citrate metabolism by Enterococcus faecium.
Author: Makras, E. & De Vuyst, L., 2001Student thesis: Master's Thesis
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Coffee bean fermentation: The effects of wet processing on the microbiota and metabolite profiles.
Author: Pedro Soares Maio, J. & De Vuyst, L., 2018Student thesis: Master's Thesis
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Effect of bottle maturation on the quality of Lambic beer
Author: De Vuyst, L. & Bouchez, A., 29 Jan 2021Student thesis: Master's Thesis
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Effect of citric, lactic, and acetic acid on Listeria monocytogenes growth in comparison to cinnamon extracts and thermal destruction.
Author: Vandenbossche, M. & De Vuyst, L., 2001Student thesis: Master's Thesis