Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

De Vuyst, Luc (Administrative Promotor)
Leroy, Frederic (Co-Promotor)
Weckx, Stefan (Co-Promotor)
De Vuyst, Luc (Administrative Promotor)
Leroy, Frederic (Co-Promotor)

Description

Aims at the improvement of the naturalness and quality of the human diet via functional microbial metabolites and functional starter cultures.

Acronym	SRP7
Status	Active
Effective start/end date	1/11/12 → 31/10/22

Keywords

Applied Biology

152 Article
1 Scientific review

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

Open Access
5 Citations (Scopus)
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy
Charmpi, C., Vervaet, T., Van Reckem, E., Geeraerts, W., Van der Veken, D., Ryckbosch, W., Leroy, F. & Brengman, M., Nov 2021, In : Meat Science. 181, 108607.
Research output: Contribution to journal › Article
1 Citation (Scopus)
Characterization of novel Gluconobacter species from fruits and fermented food products: Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov
Sambolestani, A. S., Cleenwerck, I., Cnockaert, M., Borremans, W., Wieme, A., De Vuyst, L. & Vandamme, P., 12 Mar 2021, In : International Journal of Systematic and Evolutionary Microbiology. 71, 3, 8 p., 004751.
Research output: Contribution to journal › Article