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

73 Article

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation
Comasio, A., Harth, H., Weckx, S. & De Vuyst, L., 16 Jan 2019, In : International Journal of Food Microbiology. 289, p. 88-105 18 p.
Research output: Contribution to journal › Article
13 Citations (Scopus)
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
Geeraerts, W., Pothakos, V., De Vuyst, L. & Leroy, F., Aug 2017, In : Food Microbiology. 65, p. 236-243 8 p.
Research output: Contribution to journal › Article
18 Citations (Scopus)
Exploring the impact of post-harvest processing on the microbiota and metabolite profiles during a case of green coffee bean production
De Bruyn, F., Zhang, J. S., Pothakos, V., Torres, J., Lambot, C., Moroni, A. V., Callanan, M., Sybesma, W., Weckx, S. & De Vuyst, L., Jan 2017, In : Applied and Environmental Microbiology. 83, 1, 16 p., e02398-16.
Research output: Contribution to journal › Article
67 Citations (Scopus)