Projecten per jaar
Vingerafdruk
Verdiep u in de onderzoeksgebieden waarop Stefan Weckx 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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FWOAL1095 : FWO CO-FINANCING PROJECT National Competence Center (NCC) project - Project: 101101903 — EUROCC 2 —
1/01/23 → 31/12/25
Project: Fundamenteel
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EUAR131: EuroCC 2 : Nationale Competentiecentra in het kader van EuroHPC Fase 2
1/01/23 → 31/12/25
Project: Toegepast
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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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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 AccessBestand2 Citaten (Scopus)20 Downloads (Pure) -
Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites
Sosa Fajardo, A., Díaz-Muñoz, C., Van Der Veken, D., Pradal-Álvarez-Prida, I., Verce, M., Weckx, S. & Leroy, F., 7 jun 2024, In: BMC Genomics. 25, 22 blz., 575.Onderzoeksoutput: Article › peer review
Open AccessBestand14 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)84 Downloads (Pure) -
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 blz., 104115.Onderzoeksoutput: Article › peer review
Open AccessBestand19 Citaten (Scopus)70 Downloads (Pure) -
Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages
Sombolestani, A. S., Bongaerts, D., Depoorter, E., Cleenwerck, I., Wieme, A. D., Britton, S. J., Weckx, S., De Vuyst, L. & Vandamme, P., sep 2023, In: Systematic and Applied Microbiology. 46, 5, 8 blz., 126440.Onderzoeksoutput: Article › peer review
2 Citaten (Scopus)
Datasets
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Wooden barrels help to steer the lambic beer fermentation and maturation process
Weckx, S. (Creator), Vermote, L. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 1 mrt 2023
https://www.ebi.ac.uk/ena/browser/view/PRJEB53155
Dataset
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Argentinian fruit surface microbial ecosystems
Weckx, S. (Creator), Vermote, L. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 31 aug 2022
https://www.ebi.ac.uk/ena/browser/view/PRJEB50285
Dataset
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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
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batch-to-batch variations during Gouda cheese production
Weckx, S. (Creator), Decadt, H. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 20 jan 2023
https://www.ebi.ac.uk/ena/browser/view/PRJEB58546
Dataset
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Microbial composition of Gouda cheese processing chain (2019 batch)
Weckx, S. (Creator), Decadt, H. (Creator) & De Vuyst, L. (Creator), European Nucleotide Archive, 1 aug 2023
https://www.ebi.ac.uk/ena/browser/view/PRJEB64168
Dataset
Activiteiten
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Victoria Wambui Ngumi
Christophe Goossens (Host), Geert Angenon (Contributor), Stefan Weckx (Host), Mats Van Molle (Host), Wolfgang De Meuter (Host), Youri Coppens (Host) & Hugo Loosvelt (Host)
26 sep 2024Activiteit: Hosting an academic visitor
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Investigating the microbial composition and function of fermented food ecosystems using sequence-based omics
Stefan Weckx (Invited speaker)
5 dec 2023Activiteit: Talk or presentation at a conference
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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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Unravelling microbial diversity of food fermentation processes.
Stefan Weckx (Invited speaker)
23 nov 2023Activiteit: Talk or presentation at a conference
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Investigating the microbial composition of fermented food ecosystems using long-read amplicon sequencing
Stefan Weckx (Invited speaker)
9 mei 2023Activiteit: Talk or presentation at a conference
Scriptie
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Analyse van de genetische variatie en moleculaire karakterisering van de 4-hydroxy-tetrahydrodipicolinaat-synthasefamilie in de Fabaceae
Auteur: de Koning, R., Weckx, S., Hernalsteens, J. & Angenon, G., 2016Begeleider: Angenon, G. (Promotor) & Kiekens, R. (Co-promotor)
Scriptie/Masterproef: Master's Thesis
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Characterization of a novel transcription factor involved in the regulation of fatty acid metabolism in Sulfolobus acidocaldarius
Auteur: Sybers, D., Peeters, E., De Greve, H. & Weckx, S., 29 jun 2015Scriptie/Masterproef: Master's Thesis
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Evaluation and implementation of genome annotation software for analysis of the functional acetic acid bacteria Acetobacter senegalensis R-29339 and A.ghanensis LMG 23848.
Auteur: Pelicaen, R. & Weckx, S., 2014Scriptie/Masterproef: Master's Thesis
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Metagenomics on selected time points of a Costa Rica cocoa bean fermentation.
Auteur: Schoonejans, J. & Weckx, S., 2017Scriptie/Masterproef: Master's Thesis
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Unravelling the microbial ecosystems of food-related brines through a metagenomics approach
Auteur: Vermote, L., Weckx, S., Peeters, E. & Vranken, W., jul 2016Scriptie/Masterproef: Master's Thesis