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

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

Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans
Bonaldo, F. & Leroy, F., May 2024, In: Trends in Food Science & Technology. 147, 104461, 9 p., 104461.
Research output: Contribution to journal › Article › peer-review
1 Citation (Scopus)
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 Access
File
19 Citations (Scopus)

70 Downloads (Pure)
Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)
Charmpi, C., Thamsborg, K. K. M., Mikalsen, S-O., Magnussen, E., Sosa Fajardo, A., Van Der Veken, D., Leisner, J. J. & Leroy, F., 2 Feb 2023, In: International Journal of Food Microbiology. 386, 110023.
Research output: Contribution to journal › Article › peer-review

Open Access
File
3 Citations (Scopus)

34 Downloads (Pure)

Project Details