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International Journals
Taxonomy
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Vancanneyt, M., Zamfir, M., Devriese,
L.A., De Graef, E.M., Lefebvre, K., Engelbeen, K., Snauwaert,
C., Vandemeulebroecke, K., Amar, M., De Vuyst, L. & Swings,
J. (2004). Entercococcus saccharominimus sp. nov.,
from dairy products. International Journal of Systematic
and Evolutionary Microbiology, 54, 2175-2179
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Vancanneyt, M., Neysens, P., Dewachter,
M., Engelbeen, K., Snauwaert, C., Cleenwerck, I., Van der
Meulen, R., Hoste, B., Tsakalidou, E., De Vuyst, L. & Swings,
J. (2004). Lactobacillus acidifarinae sp. nov. and
Lactobacillus zymae sp. nov., from wheat sourdoughs.
International Journal of Systematic and Evolutionary Microbiology,
55, 615-620
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Leisner, J.J., Vancanneyt, M., Van der
Meulen, R., Lefebvre, K., Engelbeen, K., Hoste, B., Laursen,
B.G., Bay, L. Rusul, G., De Vuyst, L. & Swings, J. (2005).
Leuconostoc durionis sp. nov., a heterofermentor
with no detectable gas production from glucose. International
Journal of Systematic and Evolutionary Microbiology,
55, 1267-1270
- Vancanneyt, M., Zamfir, M., De Wachter, M., Cleenwerck, I.,
Hoste, B., Rossi, F., Dellaglio, F., De Vuyst, L. & Swings,
J. (2006). Reclassification of Leuconostoc argentinum
as a later synonym of Leuconostoc lactis. International
Journal of Systematic and Evolutionary Microbiology, 56,
213-216.
- Vancanneyt, M., Naser, S.M., Engelbeen, K., De Wachter, M.,
Van der Meulen, R., Cleenwerk, I., Hoste, B., De Vuyst, L. &
Swings, J. (2006). Reclassification of Lactobacillus brevis
strains LMG 11494 and LMG11984 as Lactobacillus parabrevis
sp. nov. International Journal of Systematic and Evolutionary
Microbiology; 56, 1553-1557.
- Naser, S.M., Vancanneyt, M., Snauwaert, C., Vrancken, G.,
Hoste, B., De Vuyst, L. & Swings, J. (2006). Reclassification
of Lactobacillus amylophilus LMG 11400 and NRRL B-4435
as Lactobacillus amylotrophicus sp. nov. International
Journal of Systematic and Evolutionary Microbiology, 56,
2523-2527.
- Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Cleenwerck,
I., Huys, G., Vandamme, P., De Vuyst, L. & Vancanneyt, M.
(2007). Lactobacillus namurensis sp. nov., isolated from
traditional Belgium sourdough. International Journal of Systematic
and Evolutionary Microbiology 57, 223-227
- Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Huys,
G., Vandamme, P., De Vuyst, L. & Vancanneyt, M. (2007).
Lactobacillus crustorum sp. nov. isolated from three
traditional Belgium wheat sourdoughs. International Journal
of Systematic and Evolutionary Microbiology 57, 1461-1467
- Cleenwerck, I., Camu, N., Engelbeen, K., De Winter, T., Vandemeulebroecke,
K., De Vos, P. & De Vuyst, L. (2007). Acetobacter ghanensis
sp. nov., a novel acetic acid bacterium isolated from traditional
heap fementations of Ghanaian cocoa beans. International
Journal of Systematic and Evolutionary Microbiology 57,
1647-1652
- De Bruyne, K., Schillinger, U., Caronline, L., Böhringer,
B., Cleenwerck, I., Vancanneyt, M., De Vuyst, L., Franz, C.M.A.P.
a& Vandamme, P. (2007). Leuconostoc holzapfelii sp.
nov., isolated from Ethiopian coffee species. International
Journal of Systematic and Evolutionary Microbiology 57,
2952-2959
- Vasilopoulos, C., De Vuyst, L. & Leroy, F. (2008). Evaluation
of the spoilage by lactic acid bacteria in modified-atmosphere-packaged
artisan-type cookes ham using culture-dependent and culture-independent
approaches. Journal of Applied Microbiology 104, 1341-1353
- Cleenwerck, I., Gonzalez, A., Camu, N., Engelbeen, K., De
Vos, P. & De Vuyst, L. (2008). Acetobacter fabarum
sp. nov., a ghanaian cocoa bean heap fermentation acetc acid
bacterium. International Journal of Systematic and Evolutionary
Microbiology 58, 2180-2185.
- De Vuyst, L., Camu, N., De Winter, T., Vandemeulebroecke,
K., Van de Perre, V., Vancanneyt, M., De vos, P. & Cleenwerck,
I. (2008). Validation of the (GTG)5-rep-PCR
fingerprinting technique for rapid classification and identification
of acetic acid bacteria, with a focus on isolates from Ghanaian
fermented cocoa beans. International Journal of Food Microbiology
125, 79-90
- De Bruyne, K., Camu, N., Lefebvre, K., De Vuyst, L. &
Vandamme, P. (2008). Weissella ghanensis sp. nov. isolated
from a Ghanaian cocoa fermentation. International Journal
of Systematic and Evolutionary Microbiology 58, 2721-2725
- De Bruyne, K., Franz, C.M.A.P., Vancanneyt, M., Schillinger,
U. Mozzi, F., Font de Valdez, G., De Vuyst, L. & Vandamme,
P. (2008). Pediococcus argentinicus sp. nov. from Argentinean
fermented wheat flour and identification of Pediococcus
species by pheS, rpoA and atpA sequence analysis.
International Journal of Systematic and Evolutionary Microbiology
58, 2909-2916
- Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancanneyt,
M., De Vuyst, L., Vandamme, P. & Huys, G. (2008). Taxonomic
structure and stability of the bacterial community in Belgian
sourdough ecosystems as assessed by culture and population fingerprinting.
Applied and Environmental Microbiology 74, 2414-2423.
- Scheirlinck, I., Van der Meulen, R., Vrancken, G., De Vuyst,
L., Settanni, L., Vandamme, P. & Huys, G. (2009). Polyphasic
taxonomic characterization of Lactobacillus rossiae isolates
from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.
Systematic and Applied Microbiology 31, 151-156
- De Bruyne, K., Camu, N., De Vuyst, L. & Vandamme, P. (2009).
Lactobacillus fabifermentans sp. nov. and Lactobacillus
cacaonum sp. nov., isolated from Ghanaian cocoa fermentation.
International Journal of Systematic and Evolutionary Microbiology
59, 7-12
- Cleenwerkc, I., De Wachter, M., Gonzalez, A., De Vuyst, L.
& De Vos, P. (2009). Differentiation of species of the family
Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter
kombuchae is a later heterotypic synonym of Gluconacetobacter
hansenii. International Journal of Systematic and Evolutionary
Microbiology 59, 1771-1786
Terug naar boven
Biodiversity
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De Vuyst, L., Callewaert, R. & Pot, B.
(1996). Characterization of the antagonistic activity of Lactobacillus
amylovorus DCE 471 and large scale isolation of its bacteriocin
amylovorin L471. Systematic and Applied Microbiology,
19, 9-20
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De Vuyst, L., Schrijvers, V., Paramithiotis,
S., Hoste, B., Vancanneyt, M., Swings, J., Kalantzopoulos,
G., Tsakalidou, E. & Messens, W. (2002). The biodiversity
of Greek traditional wheat sourdoughs is reflected in both
composition and metabolite formation. Applied and Environmental
Microbiology, 68, 6059-6069
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Vancanneyt, M., Lombardi, A., Andrighetto,
C., Knijff, E., Torriani, S., Björkroth, K.J., Franz, C.M.A.P.,
Foulquié Moreno, M.R., Revets, H., De Vuyst, L., Swings, J.,
Kersters, K., Dellaglio, F. & Holzapfel, W.H. (2002). Intra-species
genomic groups in Enterococcus faecium and their
correlation with origin and pathogenicity. Applied and
Environmental Microbiology, 68, 1381-1391
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De Vuyst, L. & Neysens, P. (2004). Biodiversity
of sourdough lactic acid bacteria. Trends in Food Science
and Technology, 16, 43-56
- Mozzi, F., Vaningelgem, F., Hébert, E.M., Van der Meulen,
R., Foulquié Moreno, M.R., Font de Valdez, G. & De
Vuyst, L. (2006). Diversity of heteropolysaccharide-producing
lactic acid bacterium strains and their biopolymers. Applied
and Environmental Microbiology 72, 4431-4435
- Zamfir, M., Vancanneyt, M., Makras, E., Vaningelgem, F., Lefebvre,
K., Pot, B., Swings, J. & De Vuyst, L. (2006). Biodiversity
and identification of sourdough lactic acid bacteria in Romanian
dairy products. Systematic and Applied Microbiology 29,
487-495.
- De Vuyst, L. & Vancanneyt, M. (2007). Biodiversity and
identification of sourdough lactic acid bacteria. Food Microbiology
24, 120-127
- Camu, N., De Winter, T., Verbrugghe, K., Cleenwerck, I., Takrama,
J.S., Vancanneyt, M. & De Vuyst, L. (2007). Dynamics and
biodiversity of lactic acid bacteria and acetic acid bacteria
populations involved in spontaneous heap fermentations of cocoa
beans in Ghana. Applied and Environmental Microbiology 73, 1809-1824
- Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancaneeyt,
M., De Vuyst, L., Vandamme, P. & Huys, G. (2007). Influence
of geographical origin and flour type on diversity of lactic
acid bacteria in traditional Belgium sourdoughs. Applied
and Environmental Microbiology 73, 6262-6269
- Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys,
G., Vancanneyt, M., Vandamme, P. & De Vuyst, L. (2007).
Population dynamics and metabolite target analysis during laboratory
fermentations of wheat and spelt sourdoughs. Applied and
Environmental Microbiology 73, 4741-4750
- Camu, N. Gonzalez, A., De Winter, T., Van Schoor, A., Debruyn,
K. Vandamme, P. , Takrama, J.S. & De Vuyst, L.. (2007).
Influence of turning and environmental contamination on the
dynamics of lactic acid bacteria and acetic acid bacteria populations
involved in spontaneous cocoa bean heap fermentation in Ghana.
Applied and Environmental Microbiology 74, 86-98
- Scheirlinck, I., Van der Meulen, R., De Vuyst, L., Vandamme,
P. & Huys, G. (2009). Molecular source tracking of predominant
lactic acid bacteria in traditional Belgian sourdoughs and their
production environments. Journal of Applied Microbiology
106, 1081-1092
- Daniël, H.-M., Vrancken, G., Takrama, J.F., Camu, N.,
De Vos, P. & De Vuyst, L. (2009). Yeast diversity of Ghanaian
cocoa bean heap fermentations. FEMS Yeast Research 9,
774-783
- De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T. & Weckx,
S. (2009). Biodiversity, ecological determinants, and metabolic
exploitation of sourdough microbiota. Food Microbiology
26, 666-675
Terug naar boven
Bacteriocins
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De Vuyst, L. & Vandamme, E. J. (1992).
Influence of the carbon source on nisin production in Lactococcus
lactis subsp. lactis batch fermentations. Journal
of General Microbiology , 138, 571-578.
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De Vuyst, L. & Vandamme, E. J. (1993).
Influence of the phosphorus and nitrogen source on nisin production
in Lactococcus lactis subsp. lactis batch
fermentations using a complex medium. Applied Microbiology
and Biotechnology, 40, 17-22.
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De Vuyst, L. (1994). Nisin production
variability between natural Lactococcus lactis subsp.
lactis strains. Biotechnology Letters, 16,
287-292.
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De Vuyst, L. (1995). Nutritional factors
affecting nisin production by Lactococcus lactis subsp.
lactis NIZO 22186 in a synthetic medium. Journal
of Applied Bacteriology, 78, 28-33.
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Callewaert, R. & De Vuyst, L. (1996).
Purification and improved production of amylovorin L471, a
bacteriocin from Lactobacillus amylovorus DCE 471.
Mededelingen van de Faculteit Landbouwwetenschappen, 61/4a
, 1565-1572.
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De Vuyst, L. (1996). Production and applications
of bacteriocins from lactic acid bacteria : bioactive peptides
for future food preservation.Cerevisia Belgium Journal
of Brewing and Biotechnology, 21 (1), 71-74.
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De Vuyst, L., Callewaert, R. & Crabbé,
K. (1996). Primary metabolite kinetics of bacteriocin biosynthesis
by Lactobacillus amylovorus and evidence for stimulation
of bacteriocin production under unfavourable growth conditions.
Microbiology, 142 , 817-827.
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De Vuyst, L., Callewaert, R. & Pot, B.
(1996). Characterization of the antagonistic activity of Lactobacillus
amylovorus DCE 471 and large scale isolation of its bacteriocin
amylovorin L471. Systematic and Applied Microbiology,
19, 9-20.
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Nelis, H.J., De Vuyst, L., Goubert, K.,
Devreese, B.V., Van Beeumen, J.J., Raymackers, J.G., Vandamme,
E.J. & De Leenheer, A.P. (1996). Detection of cleavage of
prenisin-mimicking decapeptide by Lactococcus lactis subsp.
lactis endoproteinase activity. Enzyme and Microbial
Technology, 18, 52-58.
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Contreras, B.G.L., De Vuyst, L., Devreese,
B., Busanyova, K., Raymaeckers, J., Bosman, F., Sablon, E.
& Vandamme, E.J. (1997). Isolation, purification, and amino
acid sequence of lactobin A, one of the two bacteriocins produced
by Lactobacillus amylovorus LMG P-13139. Applied
and Environmental Microbiology, 63 , 13-20.
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Lejeune, R., Callewaert, R., Crabbé, K.
& De Vuyst, L. (1998). Modeling the growth and bacteriocin
production of Lactobacillus amylovorus DCE 471 in
batch cultivation. Journal of Applied Microbiology,
84 , 159-168.
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Callewaert, R. & De Vuyst, L. (1999).
Expanded bed adsorption as a unique operation for the isolation
of bacteriocins from fermentation media. Bioseparation,
8, 159-168.
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Callewaert, R., Holo, H., Devreese, B.,
Van Beeumen, J., Nes, I. & De Vuyst, L. (1999). Characterization
and production of amylovorin L471, a bacteriocin purified
from Lactobacillus amylovorus DCE 471 by a three-step
method. Microbiology, 145 , 2559-2568.
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Zamfir, M., Callewaert, R., Calina Cornea,
P., Savu, L., Vatafu, I. & De Vuyst, L. (1999). Purification
and characterization of a bacteriocin produced by Lactobacillus
acidophilus IBB 801. Journal of Applied Microbiology,
87 , 923-931.
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Callewaert, R. & De Vuyst, L. (2000).
The production of amylovorin L471 by Lactobacillus amylovorus
DCE 471 is improved and stabilised by fed-batch fermentation.
Applied and Environmental Microbiology, 66, 606-613.
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Georgalaki, M.D., Sarantinopoulos, P.,
Ferreira, E.S., De Vuyst, L., Kalantzopoulos, G. & Tsakalidou,
E. (2000). Biochemical properties of Streptococcus macedonicus
strains isolated from Greek Kasseri cheese. Journal
of Applied Microbiology, 88, 817-825 .
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Zamfir, M., Callewaert, R., Calina Cornea,
P., Savu, L., Vatafu, I. & De Vuyst, L. (2000). Production
kinetics of a bacterioncin produced by Lactobacillus acidophilus
IBB 801. FEMS Microbiology Letters,190, 305-308.
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Foulquié Moreno, M.R., Callewaert, R.
& De Vuyst, L. (2001). Isolation of bacteriocins through expended
bed adsorption using a hydrophobic interaction medium. Bioseparation,
10, 45-50.
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Foulquié Moreno, M.R., Leisner, J.J.,
Tee, L.K., Ley, C., Radu, S., Rusul, G., Vancanneyt, M. &
De Vuyst, L. (2002). Microbial analysis of Malaysian tempeh,
and characterization of two bacteriocins produced by isolates
of Enterococcus faecium. Journal of Applied Microbiology,
92, 147-157.
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Georgalaki, M.D., Van den Berghe, E.,
Kritikos, D., Devreese, B., Van Beeumen, J., Kalantzopoulos,
G., De Vuyst, L. & Tsakalidou, E. (2002). Macedocin: a food
grade lantibiotic produced by Streptococcus macedonicus
ACA-DC 198. Applied and Environmental Microbiology
68, 5891-5903.
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Leroy, F., Terrasse, P. & De Vuyst, L.
(2002). Bacteriocin production by Enterococcus faecium
RZS C5 is cell density limited and occurs in the very
early growth phase. International Journal of Food Microbiology
72, 155-164.
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Messens, W. & De Vuyst, L. (2002). Inhibitory
substances produced by Lactobacilli isolated from sourdoughs
- a review. International Journal of Food Microbiology,
72, 31-43.
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Avonts, L., Vincent, P., Pot, B. & De
Vuyst, L. (2003). Some bacteriocins from lactobacilli are
also responsible for the inhibition of Helicobacter pylori.
Submitted for publication.
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De Vuyst, L., Foulquié Moreno, M.R. & Revets,
H. (2003). Screening for enterocins and detection of hemolysins
and vancomycin resistance in enterococci of different origins.
International Journal of Food Microbiology 84, 299-318.
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Foulquié Moreno, M.R. , Devreese, B.,
Van Beeumen, J. & De Vuyst, L. (2003). Isolation and biochemical
characterisation of enterocins produced by enterococci from
different sources. Journal of Applied Microbiology 94,
214-229.
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Leroy, F., De Greef, J., Vankrunkelsven,
S. & De Vuyst, L. (2003). The stimulating effect of a harsh
environment on the bacteriocin activity by Enterococcus
faecium RZS C5 and dependency on the environmental stress
factor used. International Journal of Food Microbiology
83, 27-38.
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Mareková, M., Lauková, A., De Vuyst, L.,
Skaugen, M. & Nes, I.F. (2003). Partial characterization of
bacteriocins produced by environmental strain Enterococcus
faecium EK13. Journal of Applied Microbiology 94,
523-530.
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Neysens, P., Messens, W., Gevers, D.,
Swings, J. & De Vuyst, L. (2003). Biphasic kinetics of growth
and bacteriocin production with Lactobacillus amylovorus
DCE 471 occur under stress conditions. Microbiology
149, 1073-1082.
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Verluyten, J., Messens, W. & De Vuyst
L. (2004). Sodium chloride reduces production of curvacin
A, a bacteriocin produced by Lactobacillus curvatus strain
LTH 1174, originating from fermented sausage. Applied
and Environmental Microbiology 70, 2271-2278.
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De Vuyst, L., Avonts, L., Hoste, B., Vancanneyt,
M., Swings, J., Neysens, P. & Callewaert, R. (2004). The lactobin
A and amylovorin L471 encoding genes are identical, and their
distribution seems to be restricted to the species Lactobacillus
amylovorus that is of interest for cereal fermentations.
International Journal of Food Microbiology 90, 93-106
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Leroy, F. & De Vuyst, L. (2005). Simulation
of the effect of sausage ingredients and technology on the
functionality of the bacteriocin producer Lactobacillus
sakei CTC 494. International Journal of Food Microbiology
100, 141-152.
- Leroy, F., De Winter, T., Adriany, T., Neysens, P. & De
Vuyst, L. (2006) Sugars relevant for sourdough fermentation
stimulate growth of and bacteriocin production by Lactobacillus
amylovorus DCE 471. International Journal of Food Microbiology
112, 102-111
- Van den Berghe, E., Skourtas, G., Tsakalidou, E. & De
Vuyst, L. (2006). Streptococcus macedonicus ACA-DC 198
produces the lantibiotic macedocin at temperature and pH conditions
that prevail during cheese manufacture. International Journal
of Food Microbiology 107, 138-147.
- Van den Berghe, E., De Winter, T. & De Vuyst, L. (2006).
Enterocin A production by Enterococcus faecium FAIR-E
406 is characterized by a temperature- and pH-dependent switch-off
mechanism when growth is limited due to nutrient depletion.
International Journal of Food Microbiology 107, 159-170.
- Makras, L., Triantafyllou, V., Fayol-Messaoudi, D., Tsakalidou,
E., Servin, A. & De Vuyst, L. (2006). Kinetic analysis of
the antibacterial activity of probiotic lactobacilli towards
Salmonella enterica serovar Typhirium reveals a role
for lactic acid and other inhibitory compounds. Research
in Microbiology 157, 241-247
- Leroy, F., De Winter, T., Foulquié Moreno, M.R. a De
Vuyst, L. (2007). The bacteriocin producer Lactobacillus
amylovorus DCE 471 is a competitive starter culture for
type II sourdough fermentations. Journal of the Science of
Food and Agriculture 87, 1726-1736
- De Vuyst, L. & Leroy, F. (2007). Antimicrobial peptides
from lactic acid bacteria: production, purification, and applications.
Journal of Molecular Microbiology and Biotechnology 13,
214-219
- Foulquié Moreno, M.R., Baert, B., Denayer, S., Cornelis,
P. & De Vuyst, L. (2008). Characterization of the amylovorin
locus of Lactobacillus amylovorus DCE 471, producer of
a bacteriocin active against Pseudomonas aeruginosa,
in combination with colistin and pyocins. FEMS Microbiology
Letters 286, 199-206
- Anastasiou, R., Aktypis, A., Georgalaki, M., Papadelli, M.,
De Vuyst, L. & Tsakalidou, E. (2009). Inhibition of Clostridium
tyrobutyricum by Streptococcus macedonicus ACA-DC
198 under conditions mimicking Kasseri cheese production and
ripening. International Dairy Journal 19, 330-335
Terug naar boven
Exopolysaccharides
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De Vuyst, L., Van Loo, J. & Vandamme,
E.J. (1987). Two-step fermentation process for improved xanthan
production by Xanthomonas campestris NRRL-B-1459.
Journal of Chemical Technology and Biotechnology 29,
263-273.
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De Vuyst, L. & Vermeire, A. (1994). Use
of industrial medium components for improved xanthan production
by Xanthomonas campestris NRRL-B-1459. Applied
Microbiology and Biotechnology 42, 187-191.
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Degeest, B. & De Vuyst, L. (1997). Optimization
of the production and isolation of exopolysaccharides from
Streptococcus thermophilus and strong evidence for
their growth-associated biosynthesis. Mededelingen van
de Faculteit Landbouwwetenschappen Universiteit Gent,
62/4a, 1199-1206.
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De Vuyst, L. (1998). Exopolysaccharides
from lactic acid bacteria: technological bottlenecks and practical
solutions. Polymer Preprints 39(1), 673-674.
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De Vuyst, L., Vanderveken, F., Van de
Ven, S. & Degeest, B. (1998). Production by and isolation
of exopolysaccharides from Streptococcus thermophilus
grown in a milk medium and evidence for their growth-associated
biosynthesis.Journal of Applied Microbiology , 84,
1059-1069.
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Degeest, B. & De Vuyst, L. (1998). Process
characteristics of exopolysaccharide production by Streptococcus
thermophilus.Polymer Preprints 39 (1), 697-698.
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De Vuyst, L. & Degeest, B. (1999). Exopolysaccharides
from lactic acid bacteria: technological bottlenecks and practical
solutions. Macromolecular Symposia 140, 31-42.
-
De Vuyst, L. & Degeest, B. (1999). Heteropolysaccharides
from lactic acid bacteria. FEMS Microbiology Reviews 23,
153-177.
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Degeest, B., & De Vuyst, L. (1999). Indication
that the nitrogen source influences both amount and size of
exopolysaccharide produced by Streptococcus thermophilus
LY03 and modelling of the bacterial growth and exopolysaccharide
production in a complex medium. Applied and Environmental
Microbiology 65, 2863-2870.
-
Degeest, B., Van de Ven, S. & De Vuyst,
L. (1999). Process characteristics of exopolysaccharide production
by Streptococcus thermophilus. Macromolecular
Symposia 140, 43-52.
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Degeest, B. & De Vuyst, L. (2000). Correlation
activities of the enzymes a-phosphoglucomutase, UDP-galactose
4-epimerase and UDP-glucose pyrophosphorylase with exopolysaccharide
biosynthesis by Streptococcus thermophilus LY03.
Applied and Environmental Microbiology 66, 3519-3527.
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Georgalaki, M.D., Sarantinopoulos, P.,
Ferreira, E.S., De Vuyst, L., Kalantzopoulos, G., & Tsakalidou,
E. (2000). Biochemical properties of Streptococcus macedonicus
strains isolated from Greek Kasseri cheese. Journal
of Applied Microbiology 88, 817-825.
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De Vuyst, L., De Vin, F., Vaningelgem,
F. & Degeest, B. (2001). Recent developments in the biosynthesis
and applications of heteropolysaccharides from lactic acid
bacteria. International Dairy Journal 11, 687-707.
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Degeest, B., Janssens, B. & De Vuyst,
L. (2001). Exopolysaccharide (EPS) production by Lactobacillus
sakei O-1: production kinetics, enzyme activities, and
EPS yields. Journal of Applied Microbiology 91, 470-477.
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Degeest, B., Vaningelgem, F. & De Vuyst,
L. (2001). Microbial physiology, fermentation kinetics, and
process engineering of heteropolysaccharides from lactic acid
bacteria. International Dairy Journal 11, 747-757.
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Degeest, B., Vaningelgem, F., Laws, A.
& De Vuyst, L. (2001). UDP-N-acetylglucosamine 4-epimerase
activity indicates the presence of N-acetylgalactosamine in
exopolysaccharides of strains of Streptococcus thermophilus.
Applied and Environmental Microbiology 67, 3976-3984.
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Marshall, V.M., Laws, A.P., Gu, Y., Levander,
F., Rådström, P., De Vuyst, L., Degeest, B., Vaningelgem,
F., Dunn, H. & Elvin, M. (2001). Exopolysaccharide-producing
strains of thermophilic lactic acid bacteria cluster into
groups according to their EPS structure. Letters in Applied
Microbiology 32, 433-437.
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Degeest, B., Mozzi, F. & De Vuyst, L.
(2002). Effect of medium composition and temperature and pH
changes on exopolysaccharide yields and stability during Streptococcus
thermophilus LYO3 fermentations. International Journal
of Food Microbiology 79, 161-174.
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De Vuyst, L., Zamfir, M., Mozzi, F., Adriany,
T., Marshall, V. & Vaningelgem, F. (2003). Exopolysaccharide-producing
Streptococcus thermophilus strains as functional
starter cultures in the production of fermented milks. International
Dairy Journal 13, 707-713.
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Vaningelgem, F., Van der Meulen, R., Zamfir,
M., Adriany, T., Laws, A.P. & De Vuyst, L. (2003). Streptococcus
thermophilus ST 111 produces a stable high-molecular-mass
exopolysaccharide in milk-based medium. International
Dairy Journal 14, 857-864
-
Vaningelgem, F., Zamfir, M., Mozzi, F.,
Adriany, T., Vancanneyt, M. & De Vuyst, L. (2004). Biodiversity
of exopolysaccharides produced by Streptococcus thermophilus
strains isolated from dairy products. Applied and
Environmental Microbiology 70, 900-912.
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Font de Valdez, G., Torino, M.I., De Vuyst,
L. & Mozzi, F. (2004). Food grade heteropolysaccharides. On
going research and future trends on biopolymers from lactic
acid bacteria. Applied Biotechnology, Food and Science
Policy. Accepted for publication.
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Vaningelgem, F., Adriany, T., Laws, A.P.
& De Vuyst, L. (2004). Streptococcus thermophilus ST
111 produces a stable high-molecular-mass exopolysaccharide
in milk-based medium. International Dairy Journal 14,
857-864.
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Vaningelgem, F., Zamfir, M., Adriany,
T. & De Vuyst, L. (2004). Fermentation parameters affecting
the bacterial growth and EPS production by Streptococcus
thermophilus ST 111 in milk-based medium. Journal
of Applied Microbiology 97, 1257-1273.
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F., Zamfir, M., Font de Valdez, G. & De Vuyst, L. (2007).
Screening of lactic acid bacteria isolates from dairy and cereal
products for exopolysaccharide production and genes involved.
International Journal of Food Microbiology 118, 250-258.
- Van der Meulen, R, Tudor, S., Mozzi, F., Vaningelgem, F.,
Zamfir, M. & De Vuyst, L. (2007). Screening of lactic acid
bacteria isolates from dairy and cereal products for exopolysaccharide
production and genes involved. International Journal of Food
Microbiology 118, 250-258
- Rodriguez, V., Van der Meulen, R., Vaningelgem, F., Font de
Valdez, G., Raya, R., De Vuyst, L. & Mozzi, F. (2008). Sensitivity
of capsular-producing Streptococcus thermophilus strains
to bacteriophage adsorption. Letters in Applied Microbiology
46, 462-468
Terug naar boven
Flavours
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De Vuyst, L., Schrijvers, V., Paramithiotis,
S., Hoste, B., Vancanneyt, M., Swings, J., Kalantzopoulos,
G., Tsakalidou, E. & Messens, W. (2002). The biodiversity
of Greek traditional wheat sourdoughs is reflected in both
composition and metabolite formation. Applied and Environmental
Microbiology 68, 6059-6069.
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Sarantinopoulos, P., Makras, L., Vaningelgem,
F., Kalantzopoulos, G., De Vuyst, L. & Tsakalidou, E. (2003).
Growth and energy generation by Enterococcus faecium FAIR-E
198 during citrate metabolism. International Journal of
Food Microbiology 84, 197-206.
- Vaningelgem, F., Ghijsels, V., Tsakalidou, E. & De Vuyst,
L. (2006). Co-metabolism of citrate and glucose in Enterococcus
faecium FAIR-E 198 in the absence of growth. Applied
and Environmental Microbiology 72, 319-326
- Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys,
G., Vancanneyt, M., Vandamme, P. & De Vuyst, L. (2007).
Population dynamics and metabolite target analysis during laboratory
fermentations of wheat and spelt sourdoughs. Applied and
Environmental Microbiology 73, 4741-4750
- Camu, N. Gonzalez, A., De Winter, T., Van Schoor, A., Debruyn,
K. Vandamme, P. , Takrama, J.S. & De Vuyst, L.. (2007).
Influence of turning and environmental contamination on the
dynamics of lactic acid bacteria and acetic acid bacteria populations
involved in spontaneous cocoa bean heap fermentation in Ghana.
Applied and Environmental Microbiology 74, 86-98
- Camu, N., De Winter, T., Addo, S.K., Takrama, J.S., Bernaert,
H. & De Vuyst, L. (2008). Fermentation of cocoa beans: influence
of microbial activities and polyphenol concentrations on the
flavour of chocolate. Journal of the Science of Food and
Agriculture 88, 2288-2297
- Leroy, F., Vasilopoulos, C., Van Hemelrijck, S., Falony, G.
& De Vuyst, L. (2009). Volatile analysis of spoiled, artisan-type,
modified-atmosphere-packaged cooked ham stored under different
temperatures. Food Microbiology 26, 94-102
- Ravyts, F., Vrancken, G., D'Hondt, K., Vasilopoulos, C., De
Vuyst, L. & Leroy, F. (2009). Kinetics of growth and 3-methyl-1-butanol
production by meat-borne, coagulase-negative staphylococci in
view of sausage fermentation. International Journal of Food
Microbiology 134, 89-95
Terug naar boven
Functional Starter Cultures
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Leroy, F. & De Vuyst, L. (1999). Conditions
that prevail in the meat batter will determine the functionality
of bacteriocin-producing starter cultures for sausage fermentation.
Mededelingen van de Faculteit Landbouwwetenschappen Universiteit
Gent 64/5b, 573-580.
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Leroy, F. & De Vuyst, L. (1999). Sausage
isolates are favourable candidates for application as bacteriocin-producing
starter cultures for sausage fermentation - a case study.
Proceedings of the Seventeeth International Conference
of the International Committee on Food Microbiology and Hygiene,
Veldhoven, The Netherlands, 13-17 September, pp. 647-652.
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Leroy, F. & De Vuyst, L. (1999). The presence
of salt and curing agents reduces bacteriocin production by
Lactobacillus sakei CTC 494, a potential starter
culture for sausage fermentation. Applied and Environmental
Microbiology 65, 5350-5356.
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Leroy, F. & De Vuyst, L. (1999). The temperature
and pH conditions that prevail during fermented sausage production
are optimal for the production of the bacteriocin sakacin
K.. Applied and Environmental Microbiology 65, 974-981.
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Callewaert, R., Hugas, M., & De Vuyst,
L (2000). Competitiveness and bacteriocin production of Enterococci
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International Journal of Food Microbiology 57, 33-42.
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De Vuyst, L.(2000). Technology aspects
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Food Technology and Biotechnology 38, 105-112.
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Demeyer, D., Raemaekers, M., Rizzo, A.,
Holck, A., De Smedt, A., ten Brink, B., Hagen, B., Montel,
C., Zanardi, E., Murbrekk, E., Leroy, F., Vandendriessche,
F., Lorentsen, K., Venema, K., Sunesen, L., Stahnke, L., De
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Foulquié Moreno, M.R., Rea, M.C., Cogan,
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manufacture. International Journal of Food Microbiology
81, 73-84.
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Messens, W., Verluyten, J., Leroy, F.,
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by Lactobacillus curvatus LTH 1174 in response to
temperature and pH values used for European sausage fermentation
processes. International Journal of Food Microbiology
81, 41-52.
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Sarantinopoulos, P., Leroy, F., Leontopoulou,
E., Georgalaki, M., Kalantzopoulos, G., Tsakalidou, E. & De
Vuyst, L. (2002). Production of the bacteriocin of Enterococcus
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De Vuyst, L., Zamfir, M., Mozzi, F., Adriany,
T., Marshall, V. & Vaningelgem, F. (2003). Exopolysaccharide-producing
lactic acid bacterium strains as functional starter cultures
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De Vuyst, L., Zamfir, M., Mozzi, F., Adriany,
T., Marshall, V. & Vaningelgem, F. (2003). Exopolysaccharide-producing
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Leroy, F. & De Vuyst, L. (2003). Exploring
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Leroy, F., Foulquié Moreno, M.R. & De
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in food fermentation. International Journal of Food Microbiology
88, 235-240..
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Neysens, P., Messens, W. & De Vuyst, L.
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Sarantinopoulos, P., Makras, L., Vaningelgem,
F., Kalantzopoulos, G., De Vuyst, L. & Tsakalidou, E. (2003).
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Verluyten, J., Messens, W. & De Vuyst,
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Verluyten, J., Messens, W. & De Vuyst,
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Leroy, F. & De Vuyst, L. (2004). Functional
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Wessels, S., Axelsson, L., Hansen, E.B.,
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Verluyten, J., Leroy, F. & De Vuyst, L.
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106, 270-285.
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meat starter cultures for improved sausage fermentation.
International Journal of Food Microbiology 106, 270-285.
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Food and Agriculture 87, 1726-1736
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Vuyst, L. (2007). The bacteriocin producer Lactobacillus
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type II sourdough fermentations. Journal of the Science of
Food and Agriculture 87, 1726-1736
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a multi-functional and promising species for dairy fermentations.
International Dairy Journal 18, 476-485
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G., De Vuyst, L. & Leroy, F. (2008). Competitiveness and
antibacterial potential of bacteriocin-producing starter cultures
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S. (2009). Biodiversity, ecological determinants, and metabolic
exploitation of sourdough microbiota. Food Microbiology
26, 666-675
Terug naar boven
Predictive modelling
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Degeest, B., & De Vuyst, L. (1999). Indication
that the nitrogen source influences both amount and size of
exopolysaccharides produced by Streptococcus thermophilus
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production in a complex medium. Applied and Environmental
Microbiology 65, 2863-2870.
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Leroy, F. & De Vuyst, L. (1999). The presence
of salt and a curing agent reduces bacteriocin production
by Lactobacillus sakei CTC 494, a potential starter
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Microbiology 65, 5350-5356.
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Leroy, F. & De Vuyst, L. (1999). The temperature
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Leroy, F. & De Vuyst, L. (2001). Growth
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depletion: introduction of a nutrients depletion model for
the growth of lactic acid bacteria. Applied and Environmental
Microbiology 67, 4407-4414.
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Leroy, F., Degeest, B. & De Vuyst, L.
(2001). A novel area of predictive modelling: describing the
functionality of beneficial microorganisms in foods. International
Journal of Food Microbiology 73, 251-259.
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Leroy, F., Verluyten, J., Messens, W.
& De Vuyst, L. (2001). Modeling contributes to the understanding
of the different behaviour of bacteriocin-producing strains
in a meat environment. International Dairy Journal 12,
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Leroy, F., Verluyten, J., Neysens, P.,
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Leroy, F. & De Vuyst, L. (2002). A combined
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Microbiology 69, 1093-1099.
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Messens, W., Neysens, P., Vansieleghem,
W., Vanderhoeven, J. & De Vuyst, L. (2002). Modeling growth
and bacteriocin production by Lactobacillus amylovorus
DCE 471 in response to temperature and pH values used
for sourdough fermentations. Applied and Environmental
Microbiology 68, 1431-1435.
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Messens, W., Verluyten, J., Leroy, F.
& De Vuyst, L. (2002). Modeling growth and bacteriocin production
by Lactobacillus curvatus LTH 1174 in response to
temperature and pH values used for European sausage fermentation
processes. International Journal of Food Microbiology
81, 41-52.
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Leroy, F., De Greef, J., Vankrunkelsven,
S. & De Vuyst, L. (2003). The stimulating effect of a harsh
environment on the bacteriocin activity by Enterococcus
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Leroy, F. & De Vuyst, L. (2003). Simulation
of the effect of sausage ingredients and technology on the
functionality of the bacteriocin producer Lactobacillus
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100, 141-152.
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Neysens, P., Messens, W. & De Vuyst, L.
(2003). Sodium chloride affects growth and bacteriocin production
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Journal of Food Microbiology 88, 29-39.
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Neysens, P., Messens, W., Gevers, D.,
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149, 1073-1082.
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Verluyten, J., Messens, W. & De Vuyst,
L. (2003). The curing agent sodium nitrite used in the production
of fermented sausages is less inhibiting to the meat starter
culture Lactobacillus curvatus LTH 1174 under anaerobic
conditions. Applied and Environmental Microbiology 69,
3833-3839.
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Verluyten, J., Leroy, F. & De Vuyst, L.
(2004). Effects of different spices used in production of
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Neysens, P. & De Vuyst, L. (2005). Kinetics
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Vuyst, L. & Tsakalidou, E. (2007). Use of artificial neural
networks and a gamma-concept-based approach to model growth
of and bacteriocin production by Streptococcus macedonicus
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Applied and Environmental Microbiology 73, 768-776
- Weckx, S., Carlon, E., De Vuyst, L. & Van Hummelen, P.
(2007). Thermodynamic behavior of short oligonucleotides in
microarray hybridizations can be described using Gibbs free
energy in a nearest-neigbor model. Journal of Physical Chemistry
B111, 13583-13590
- Caldara, M., Dupont, G., Leroy, F., Goldbeter, A., De vuyst,
L. & Cunin, R. (2008). Arginine biosynthesis in Escherichia
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The Journal of Biological Chemistry 283, 6347-6358.
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Kinetic analysis of growth and sugar consumption by Lactobacillus
fermentum IMDO 130101 reveals adaptation to the acidic sourdough
ecosystem. International Journal of Food Microbiology
128, 55-66
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Terug naar boven
Colon fermentation, probiotics and prebiotics
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De Vuyst, L. (1998). Growth kinetics and
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Mattila-Sandholm, T., Blaut, M., Daly,
C., De Vuyst, L., Doré, J., Gibson, G., Goossens, H., Knorr,
D., Lucas, J., Lähteenmaki, L., Mercenier, A., Saarela, M.,
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Neysens, P., Degeest, B., Vansieleghem,
W., Pot, B. & De Vuyst, L. (2002). The effect of tyrosine
supplementation on the production of p-cresol by monocultures
of the gut microflora during in vitro batch fermentations.
Reproduction Nutrition Development 42 (Suppl. 1),
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Avonts, L., Vincent, P., Pot, B. & De
Vuyst, L. (2003). Some bacteriocins from lactobacilli are
also responsible for the inhibition of Helicobacter pylori.
Submitted for publication.
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Van der Meulen, R., Avonts, L. & De Vuyst,
L. (2004). Short fractions of oligofructose are preferentially
metabolized by Bifidobacterium animalis DN-173 010.
Applied and Environmental Microbiology 70, 1923-1930.
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De Vuyst, L., Makras, L., Avonts, L.,
Holo, J., Yi, Q., Servin, A., Fayol, D., Berger, C., Zoumpopoulou,
G., Tsakalidou, E., Sgouras, D., Martinez-Gonzales, B., Panayotopoulou,
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probiotic lactic acid bacteria, the first results of the international
European research project PROPATH of the PROEUHEALTH cluster.
Microbial Ecology in Health and Disease 16, 125-130
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Avonts, L., Van Uytven, E. & De Vuyst,
L. (2004). Cell growth and bacteriocin production of probiotic
Lactobacillus strains in different media. International
Dairy Journal 14, 947-955.
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De Preter, V., Geboes, K., Verbrugghe,
K., De Vuyst, L., Vanhoutte, T., Huys, G., Swings, J., Pot,
B. & Verbeke, K. (2004). The in vivo use of the stable isotope
labelled biomarkers lactose [15N]-ureide and [2H4]-tyrosine
to assess the effects of pro- and prebiotics on the intestinal
flora of healthy human volunteers. British Journal of
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Foulquié Moreno, M.R., Sarantinopoulos,
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of enterococci in food and health. International Journal
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& De vuyst, L. (2006). In vitro kinetic analysis
of oligofructose consumption by Bacteroides and Bifidobacterium
spp. indicates degradation mechanisms. Applied and Environmental
Microbiology 72, 1006-1012
- Makras, E. & De Vuyst, L. (2006). The in vitro
inhibition of Gram-negative pathogenic bacteria by bifidobacteria
is caused by the production of organic acids. International
Dairy Journal 16, 1049-1057
- Makras, E., Falony, G., Van der Meulen, R. & De Vuyst,
L. (2006). Letter to the editor. Journal of Applied Microbiology
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L. (2006). Kinetic analysis of bifidobacterial metabolism reveals
a minor role for succinic acid in the regeneration of NAD+ through
growth-associated production. Applied and Environmental Microbiology
72, 5204-5210
- Falony, G., Vlachou, A., Verbrugghe, K. & De Vuyst, L.
(2006). Cross-feeding between Bifidobacterium longum
BB536 and acetate-converting, butyrate-producing colon bacteria
during growth on oligofructose. Applied and Environmental
Microbiology 72, 7835-7841
- De Preter, V., Vanhoutte, T., Huys, G., Swings, J., De Vuyst,
L., Rutgeerts, P. & Verbeke, K. (2006). Effects of Lactobacillus
casei Shirota, Bifidobacterium breve, and oligofructose-enriched
inulin on the colonic nitrogen-protein metabolism in healthy
human subjects. American Journal of Physiology - Gastrointestinal
and Liver Physiology 292, G358-G368
- Van der Meulen, R., Camu, N., Van Vooren, T., Heymans, C.
& De Vuyst, L. (2008). In vitro kinetic analysis
of carbohydrate and aromatic amino acid metabolism of different
members of the human colon. International Journal of Food
Microbiology 124, 27-33.
- De Vuyst, L., Falony, G. & Leroy, F. (2008). Probiotics
in fermented sausages. Meat Sciences 80, 75-78.
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D. & De Vuyst, L. (2009). In vitro kinetic analysis
of fermentation of prebiotic inulin-type fructans by Bifidobacterium
species reveals four different phenotypes. Applied and
Environmental Microbiology 75, 454-461
- Falony, G., Calmeyn, T., Leroy, F. & De Vuyst, L. (2009).
Coculture fermentations of Bifidobacterium species and
Bacteroides thetaiotaomicron reveal a mechanistic insight
into the prebiotic effect of inulin-type fructans. Applied
and Environmental Microbiology 75, 2312-2319
- Falony, G., Verschaeren, A., De Bruycker, F., De Preter, V.,
Verbeke, K., Leroy, F. & De Vuyst, L; (2009). In vitro
kinetics of prebiotic inulin-type fructan fermentation by butyrate-producing
colon bacteria: implementation of on line gas chromatography
for the analysis of gas production. Applied and Environmental
Microbiology 75, 5884-5892
Terug naar boven
Metabolomics and microarray analysis
- Weckx, S., Carlon, E., De Vuyst, L. & Van Hummelen, P.
(2007). Thermodynamic behavior of short oligonucleotides in
microarray hybridizations can be described using Gibbs free
energy in a nearest-neigbor model. Journal of Physical Chemistry
B111, 13583-13590
- Weckx, S. & De Vuyst, L. (2009). Metagenome and metatranscriptome
analysis: does the flag always cover the cargo ? International
Journal of Food Microbiology 133, 292-293
- Leroy, F., Vasilopoulos, C., Van Hemelrijck, S., Falony, G.
& De vuyst, L. (2009). Volatile analysis of spoiled, artisan-type,
modified-atmosphere-packaged cooked ham stored under different
temperatures. Food Microbiology 26, 94-102
- De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T. & Weckx,
S. (2009). Biodiversity, ecological determinants, and metabolic
exploitation of sourdough microbiota. Food Microbiology
26, 666-675
- Weckx, S., Allemeersch, J., Van der Meulen, R., Vrancken,
G., Huys, G., Vandamme, P., Van Hummelen, P. & De Vuyst,
L. (2009). Development and validation of a species-independent
fucntional gene microarray that targets lactic acid bacteria.
Applied and Environmental Microbiology 75, 6488-6495
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Bioprocess engineering
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Brewing technology
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Van De Winkel, L. & De Vuyst, L. (1997).
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Van Landschoot, A., Vanderputten, D., Vlaemynck,
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