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)
Fingerprint
- 1 Similar Profiles
Collaborations and top research areas from the last five years
-
CONO843: 9th International Symposium on Sourdough (organisatie)
De Vuyst, L. (Administrative Promotor)
27/06/25 → 31/12/26
Project: Fundamental
-
CONI843: 9th International Symposium on Sourdough (inschrijvingen)
Weckx, S. (Administrative Promotor) & De Vuyst, L. (Administrative Promotor)
27/06/25 → 31/12/27
Project: Fundamental
-
SRP71: SRP-Onderzoekszwaartepunt: Understanding the complexity of spontaneous fermented food ecosystems
Leroy, F. (Administrative Promotor), De Vuyst, L. (Administrative Promotor), Leroy, F. (Co-Promotor) & Weckx, S. (Co-Promotor)
1/11/22 → 31/10/27
Project: Fundamental
-
EUAR85: HealthFerm : Innovative pulse and cereal-based food fermentations for human health and sustainable diets
Weckx, S. (Administrative Promotor) & De Vuyst, L. (CoI (Co-Promotor))
1/09/22 → 31/08/26
Project: Applied
-
OZR2674: International Joint Research Group - Belgian-Argentinean Research Consortium on Fermented Foods and Beverages (BAFF)
Weckx, S. (Administrative Promotor), De Vuyst, L. (Administrative Promotor) & Mozzi, F. (Co-Promotor)
15/09/14 → 2/09/26
Project: Fundamental
-
Application of Lacticaseibacillus paracasei and Tetragenococcus halophilus as adjunct starter cultures in Gouda cheese production
Decadt, H. O. J., Weckx, S. & De Vuyst, L., 16 Jan 2026, In: Frontiers in Microbiology. 16, 19 p., 1719725.Research output: Contribution to journal › Article › peer-review
Open AccessFile2 Citations (Scopus)3 Downloads (Pure) -
Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health
Gonzalez Alonso, V., Verce, M., De Vuyst, L. & Leroy, F., 13 Jan 2026, In: Comprehensive Reviews in Food Science and Food Safety. 25, 1, 28 p., e70391.Research output: Contribution to journal › Article › peer-review
Open AccessFile2 Citations (Scopus)3 Downloads (Pure) -
Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parameters
Gettemans, T., Pradal-Álvarez-Prida, I., Uyttendaele, M., De Vuyst, L. & Weckx, S., 31 Aug 2026, In: Food Research International. 238, 15 p., 119441.Research output: Contribution to journal › Article › peer-review
Open AccessFile -
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate
Lambrechts, E., Blontrock, E., Gettemans, T., Lemoine, J., Vanhove, S., De Bondt, Y., Janssen, F., Weckx, S., De Vuyst, L., Wouters, A. G. B. & Courtin, C. M., 13 Feb 2026, In: Current Research in Food Science. 12, 12 p., 101349.Research output: Contribution to journal › Article › peer-review
Open AccessFile4 Downloads (Pure) -
Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productions
Wardhana, Y. R., Gonzalez Alonso, V., Pradal-Álvarez-Prida, I., Goderis, S., Leroy, F. & De Vuyst, L., 2 Jun 2026, In: International Journal of Food Microbiology. 454, 19 p., 111747.Research output: Contribution to journal › Article › peer-review
1 Citation (Scopus)
Datasets
-
Metagenomic and metabolomic analysis of Korean rice vinegar productions shows a large variability among different producers
Weckx, S. (Creator), Vermote, L. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 1 Jan 2024
Dataset
-
Application of Lacticaseibacillus paracasei and Tetragenococcus halophilus as adjunct starter cultures in Gouda cheese production
Weckx, S. (Creator), Decadt, H. O. J. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 31 Dec 2025
https://www.ebi.ac.uk/ena/browser/view/PRJEB81476
Dataset
-
Genome-scale metabolic models of three Acetobacter species
Weckx, S. (Creator), Pelicaen, R. (Creator) & De Vuyst, L. (Creator), Zenodo, Oct 2022
Dataset
-
Decarboxylase activity of Loigolactobacillus rennini gives crack defects in Gouda cheese
Weckx, S. (Creator), Decadt, H. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 1 Aug 2023
https://www.ebi.ac.uk/ena/browser/view/PRJEB64331
Dataset
-
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
Prizes
-
Coördinator/organisator van de Danone Leerstoel
De Vuyst, L. (Recipient), 1996
Prize: Prize (including medals and awards)
-
Genomineerd voor de Prijs Prof. Dr. Lucien De Coninck in de Biologische Wetenschappen
De Vuyst, L. (Recipient), 1992
Prize: Prize (including medals and awards)
-
Institut Yoplait Concours International
De Vuyst, L. (Recipient), 1998
Prize: Prize (including medals and awards)
-
Laureaat van de Reisbeurzenwedstrijd
De Vuyst, L. (Recipient), 1988
Prize: Prize (including medals and awards)
-
Laureaat van het tweede 'Navorsingskrediet voor Fundamenteel Voedingsonderzoek'
De Vuyst, L. (Recipient), 1995
Prize: Prize (including medals and awards)
Activities
-
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative
Gettemans, T. (Speaker), Meyer, A. (Contributor), Tan, J. P. (Contributor), De Vuyst, L. (Contributor), Bokulich, N. (Contributor) & Weckx, S. (Contributor)
24 Feb 2026Activity: Talk or presentation › Talk or presentation at a conference
-
Ancient Brews in New Bags: Historical Techniques in Fermentation-Driven Beverage Processing
Debrus, V. (Presenter), Guns, F. (Contributor), El Dorry, M.-A. (Contributor), De Vuyst, L. (Contributor), Leroy, F. (Contributor) & Heinrich, F. (Contributor)
2 Oct 2025 → 3 Oct 2025Activity: Talk or presentation › Talk or presentation at a conference
File -
Ancient Brews in New Bags: Historical Techniques in Fermentation-Driven Beverage Processing
Debrus, V. (Presenter), Guns, F. (Contributor), El Dorry, M.-A. (Contributor), De Vuyst, L. (Contributor), Leroy, F. (Contributor) & Heinrich, F. (Contributor)
27 Oct 2025 → 30 Oct 2025Activity: Talk or presentation › Talk or presentation at a conference
File -
Exploration of the microbial and metabolite diversity of household and artisan bakery sourdoughs through a citizen science approach
Gettemans, T. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Uyttendaele, M. (Contributor), Snijders, A. (Contributor), De Vuyst, L. (Contributor) & Weckx, S. (Contributor)
28 Oct 2025Activity: Talk or presentation › Talk or presentation at a conference
-
New insights into Gouda cheese starter culture performance
Weckx, S. (Invited speaker) & De Vuyst, L. (Invited speaker)
4 Jun 2024 → 6 Jun 2024Activity: Talk or presentation › Talk or presentation at a conference
Press/Media
Thesis
-
Bacterial analysis of a traditionally fermented bakery sourdough, using culture-dependent and culture-independant methods.
Verhestraeten, J. ((PhD) Student) & De Vuyst, L. (Promotor), 2011Student thesis: Master's Thesis
-
Citrate metabolism by Enterococcus faecium.
Makras, E. ((PhD) Student) & De Vuyst, L. (Promotor), 2001Student thesis: Master's Thesis
-
Coffee bean fermentation: The effects of wet processing on the microbiota and metabolite profiles.
Pedro Soares Maio, J. ((PhD) Student) & De Vuyst, L. (Promotor), 2018Student thesis: Master's Thesis
-
Effect of bottle maturation on the quality of Lambic beer
De Vuyst, L. (Promotor) & Bouchez, A. ((PhD) Student), 29 Jan 2021Student thesis: Master's Thesis
-
Effect of citric, lactic, and acetic acid on Listeria monocytogenes growth in comparison to cinnamon extracts and thermal destruction.
Vandenbossche, M. ((PhD) Student) & De Vuyst, L. (Promotor), 2001Student thesis: Master's Thesis