Projecten per jaar
Persoonlijk profiel
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)
Vingerafdruk
Verdiep u in de onderzoeksgebieden waarop Luc De Vuyst actief is. Deze onderwerplabels komen uit het werk van deze persoon. Samen vormen ze een unieke vingerafdruk.
- 1 Soortgelijke profielen
Samenwerkingen en hoofdonderzoeksgebieden uit de afgelopen vijf jaar
Recente externe samenwerking op landen-/regioniveau. Duik in de details door op de stippen te klikken of
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SRP71: SRP-Onderzoekszwaartepunt: Begrijpen van de complexiteit van spontane gefermenteerde levensmiddelenecosystemen
De Vuyst, L., Leroy, F. & Weckx, S.
1/11/22 → 31/10/27
Project: Fundamenteel
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EUAR85: HealthFerm : Innovatieve op puls en graan gebaseerde voedselfermentaties voor de menselijke gezondheid en duurzame voeding
1/09/22 → 31/08/26
Project: Toegepast
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FWOAL1028: Ontwikkeling van kombuchafermentatie door het ontrafelen van de samensteling en dynamiek van microbioom en metabolieten
1/01/22 → 31/12/25
Project: Fundamenteel
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IOF3017: GEAR: “Industriële Voedingsbiotechnologie: Levensmiddelen-fermentaties en Functionele Starterculturen ”
De Vuyst, L., Leroy, F. & Weckx, S.
1/01/21 → 31/12/25
Project: Toegepast
Onderzoeksoutput
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Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid
Decadt, H., Vermote, L., Díaz-Muñoz, C., Weckx, S. & De Vuyst, L., 17 jan 2024, In: Applied and Environmental Microbiology. 90, 2, 25 blz., e-01655-23.Onderzoeksoutput: Article › peer review
Open AccessBestand20 Downloads (Pure) -
Fruit beers, beers with or without a co-fermentation step with fruits
P Croonenberghs, A., Bongaerts, D., Bouchez, A., De Roos, J. & De Vuyst, L., apr 2024, In: Current Opinion in Biotechnology. 86, 6 blz., 103081.Onderzoeksoutput: Article › peer review
Open AccessBestand2 Citaten (Scopus)63 Downloads (Pure) -
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
Gonzalez Alonso, V., Pradal-Álvarez-Prida, I., Wardhana, Y. R., Cnockaert, M., Wieme, A., Vandamme, P. & De Vuyst, L., 2 jan 2024, In: International Journal of Food Microbiology. 408, blz. 1-22 110445.Onderzoeksoutput: Article › peer review
Open AccessBestand5 Citaten (Scopus)72 Downloads (Pure) -
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain
Decadt, H., Weckx, S. & De Vuyst, L., 16 feb 2024, In: International Journal of Food Microbiology. 412, 16 blz., 110557.Onderzoeksoutput: Article › peer review
Open AccessBestand1 Citaat (Scopus)78 Downloads (Pure) -
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
Pradal-Álvarez-Prida, I., Gonzalez Alonso, V., Wardhana, Y. R., Cnockaert, M., Wieme, A., Vandamme, P. & De Vuyst, L., 2 feb 2024, In: International Journal of Food Microbiology. 411, 411, 23 blz., 110522.Onderzoeksoutput: Article › peer review
Open AccessBestand26 Downloads (Pure)
Prijzen
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Coördinator/organisator van de Danone Leerstoel
De Vuyst, Luc (Recipient), 1996
Prijs: Prize (including medals and awards)
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Genomineerd voor de Prijs Prof. Dr. Lucien De Coninck in de Biologische Wetenschappen
De Vuyst, Luc (Recipient), 1992
Prijs: Prize (including medals and awards)
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Institut Yoplait Concours International
De Vuyst, Luc (Recipient), 1998
Prijs: Prize (including medals and awards)
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Laureaat van de Reisbeurzenwedstrijd
De Vuyst, Luc (Recipient), 1988
Prijs: Prize (including medals and awards)
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Laureaat van het tweede 'Navorsingskrediet voor Fundamenteel Voedingsonderzoek'
De Vuyst, Luc (Recipient), 1995
Prijs: Prize (including medals and awards)
Activiteiten
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Fruit beer, a traditional co-fermentation process or a non-fermentative product
Alejandro Pinilla Ballester (Speaker) & Luc De Vuyst (Speaker)
8 okt 2023 → 10 okt 2023Activiteit: Talk or presentation at a conference
Bestand -
Domestication of non-Saccharomyces yeasts isolated from fermented food ecosystems
Cristian Diaz Munoz (Recipient), Luc De Vuyst (Supervisor) & Stefan Weckx (Supervisor)
2023 → …Activiteit: Written proposal
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Microbial community and metabolite dynamics of backslopped sourdough productions using high-arabinoxylan wheat flour
Victor Gonzalez Alonso (Speaker), Arnold Snijders (Contributor), Inés Pradal-Álvarez-Prida (Contributor), Yohanes Raditya Wardhana (Contributor), Margo Cnockaert (Contributor), Peter Vandamme (Contributor) & Luc De Vuyst (Contributor)
12 okt 2023 → 13 okt 2023Activiteit: Talk or presentation at a conference
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Lactic acid bacteria and yeast dynamics in Type 3 sourdoughs
Inés Pradal-Álvarez-Prida (Speaker), Victor Gonzalez Alonso (Contributor), Yohanes Raditya Wardhana (Contributor) & Luc De Vuyst (Contributor)
15 jun 2022Activiteit: Talk or presentation at a conference
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Mejora de las técnicas poscosecha y procesos de fermentación del cacao mediante la aplicación de cultivos iniciadores.
Cristian Diaz Munoz (Speaker) & Luc De Vuyst (Speaker)
4 aug 2022Activiteit: Talk or presentation at a conference
Knipsels
Scriptie
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Bacterial analysis of a traditionally fermented bakery sourdough, using culture-dependent and culture-independant methods.
Auteur: Verhestraeten, J. & De Vuyst, L., 2011Scriptie/Masterproef: Master's Thesis
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Citrate metabolism by Enterococcus faecium.
Auteur: Makras, E. & De Vuyst, L., 2001Scriptie/Masterproef: Master's Thesis
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Coffee bean fermentation: The effects of wet processing on the microbiota and metabolite profiles.
Auteur: Pedro Soares Maio, J. & De Vuyst, L., 2018Scriptie/Masterproef: Master's Thesis
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Effect of bottle maturation on the quality of Lambic beer
Auteur: De Vuyst, L. & Bouchez, A., 29 jan 2021Scriptie/Masterproef: Master's Thesis
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Effect of citric, lactic, and acetic acid on Listeria monocytogenes growth in comparison to cinnamon extracts and thermal destruction.
Auteur: Vandenbossche, M. & De Vuyst, L., 2001Scriptie/Masterproef: Master's Thesis