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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Dive into the research topics where Luc De Vuyst is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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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.
1/01/21 → 31/12/25
Project: Applied
Research output
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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Diaz Munoz, C., Van de Voorde, D., Tuenter, E., Lemarcq, V., Van de Walle, D., Pedro Soares Maio, J., Mencía, A., Hernandez, C. E., Comasio, A., Sioriki, E., Weckx, S., Pieters, L., Dewettinck, K. & De Vuyst, L., Feb 2023, In: Food Microbiology. 109, 24 p., 104115.Research output: Contribution to journal › Article › peer-review
Open Access3 Citations (Scopus) -
New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation
Vermote, L., De Roos, J., Cnockaert, M., Vandamme, P., Weckx, S. & De Vuyst, L., Jun 2023, In: International Journal of Food Microbiology. 394, p. 1-17 17 p., 110163.Research output: Contribution to journal › Article › peer-review
Open Access -
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production
Decadt, H., Weckx, S. & De Vuyst, L., 16 Feb 2023, In: Frontiers in Microbiology. 14, 2023, p. 1-20 20 p., 1128394.Research output: Contribution to journal › Article › peer-review
Open Access -
Acetic acid bacteria in sour beer production: friend or foe?
Bouchez, A. & De Vuyst, L., 4 Aug 2022, In: Frontiers in Microbiology. 13, 2022, 13 p., 957167.Research output: Contribution to journal › Article › peer-review
Open Access -
Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strains
Pelicaen, R., Weckx, S., Gonze, D. & De Vuyst, L., 24 Nov 2022, In: Frontiers in Microbiology. 13, p. 1-12 12 p., 1060160.Research output: Contribution to journal › Article › peer-review
Open Access
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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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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Lactic acid bacteria and yeast dynamics in Type 3 sourdoughs
Inés Pradal-Álvarez-Prida (Speaker), Victor Gonzalez Alonso (Contributor), Yohanes Raditya Wardhana (Contributor) & Luc De Vuyst (Contributor)
15 Jun 2022Activity: 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
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Strain-level monitoring of functional starter cultures during cocoa fermentation processes
Cristian Diaz Munoz (Speaker), Dario Van de Voorde (Contributor), A. Mencia (Contributor), C.E. Hernandez (Contributor), Stefan Weckx (Contributor) & Luc De Vuyst (Contributor)
28 Aug 2022 → 31 Aug 2022Activity: Talk or presentation › Talk or presentation at a conference
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Mejora de las técnicas poscosecha y procesos de fermentación del cacao mediante la aplicación de cultivos iniciadores.
Cristian Diaz Munoz (Speaker) & Luc De Vuyst (Speaker)
4 Aug 2022Activity: Talk or presentation › Talk or presentation at a conference
Press/Media
Thesis
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(Meta)genomic approaches to gain insight into the cocoa bean fermentation ecosystem and its associated candidate functional starter cultures
Author: Illeghems, K., De Vuyst, L., Weckx, S., Desmet, G., Van Driessche, E., Peeters, E., Bossuyt, F., Lenaerts, T. & Cocolin, L., 6 Mar 2015Student thesis: Doctoral 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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Bifidogenic and butyrogenic effects of arabinoxylan-oligosaccharides, a kinetic and molecular approach
Author: Rivière, A., De Vuyst, L., Desmet, G., Van Driessche, E., Remaut, H. K., Versees, W., Eeltink, S., Vande Wiele, T. & Van Sinderen, D., 25 Sep 2015Student thesis: Doctoral 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