No photo of Luc De Vuyst
  • Source: Scopus
  • Calculated based on no. of publications stored in Pure and citations from Scopus
1970 …2021

Research activity per year

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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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