Industrial Microbiology and Food Biotechnology

International journals

With peer-review and in ISCI

 

Moens, F., Verce, M. & De Vuyst, L. (2017). Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans. International Journal of Food Microbiology 241, 225-236.

Berardo, A., Devreese, B., De Maere, H., Stavropoulou, D.A., Van Royen, G., Leroy, F. & De Smet, S. (2017). Actin proteolysis during ripening of dry fermented sausages at different pH values. Food Chemistry 221, 1322-1332.

De Bruyn, F., Zhang, S.J., Pothakos, V., Torres, J., Lambot, C., Moroni, A.V., Callanan, M., Sybesma, W., Weckx, S. & De Vuyst, L. (2017). Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production. Applied and Environmental Microbiology 83, e02398-16.

Snauwaert, I., Roels, S.P, Van Nieuwerburg, F., Van Landschoot, A., De Vuyst, L. & Vandamme, P. (2016). Microbial diversity and metabolite composition of Belgian red-brown acidic ales. International Journal of Food Microbiology 221, 1-11.

Leroy, F. & De Vuyst, L. (2016). Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. Journal of Dairy Science 99, 3229-3238.

Laureys, D., Cnockaert, M., De Vuyst, L. & Vandamme, P. (2016). Bifidobacterium aquikefiri sp. nov., isolated from water kefir. International Journal of Systematic and Evolutionary Microbiology 66, 1281-1286.

Selak, M., Rivière, A., Moens, F., Van den Abbeele, P., Geirnaert, A., Rogelj, I., Leroy, F. & De Vuyst, L. (2016). Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine. Applied Microbiology and Biotechnology 100, 4097-4107.

Illeghems, K., Pelicaen, R., De Vuyst, L. & Weckx, S. (2016). Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach. Food Microbiology 58, 68-78.

Harth, H., Van Kerrebroeck, S. & De Vuyst, L. (2016). Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. International Journal of Food Microbiology 228, 22-32.

Sanchez Mainar, M., Xhaferi, R., Samapundo, S., Devlieghere, F. & Leroy, F. (2016). Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Stapylococcus sciuri starter culture. Food Control 69, 267-274.

Moens, F., Weckx, S. & De Vuyst, L. (2016). Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii. International Journal of Food Microbiology 231, 76-85.

Rivière, A., Selak, M., Lantin, D., Leroy, F. & De Vuyst, L. (2016). Bifidobacteria and butyrate-producing colon bacteria: importance and strategies for their stimulation in the human gut microbiota. Frontiers in Microbiology 7, 979.

De Vuyst, L. & Weckx, S. (2016). The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Journal of Applied Microbiology 121, 5-17.

Maura, Y.F., Balzarini, T., Borges, P.C., Evrard, P., De Vuyst, L. & Daniel, H.-M. (2016). The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations. International Journal of Food Microbiology 233, 34-43.

Berardo, A., De Maere, H., Stavropoulou D.A., Rysman, T., Leroy, F. & De Smet, S. (2016). Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages. Meat Science 121, 359-364.

Verriet, J. & Leroy, F. (2016). Yogurt’s flexible image during its rise in popularity in post-war Belgium. Appetite 108, 132-140.

De Vuyst, L., Harth, H., Van Kerrebroeck, S. & Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology 239, 26-34.

Van Kerrebroeck, S., Bastos, F.C.C., Harth, H. & De Vuyst, L. (2016). A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics. International Journal of Food Microbiology 239, 54-64.

Li, L., Illeghems, K., Van Kerrebroeck, S., Borremans, W., Cleenwerck, I., Smagghe, G., De Vuyst, L. & Vandamme, P. (2016). Whole-genome sequence analysis of Bombella intestini LMG 28161T, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, Bombus lapidarius. PLoS ONE 11(11): e0165611.

Sánchez Mainar, M., Stavropoulou, D.A. & Leroy, F. (2016). Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats. International Journal of Food Microbiology. In press.

Boets, E., Gomand, S.V., Deroover, L, Preston, T., Vermeulen, K., De Preter, V., Hamer, H., Van den Mooter, G., De Vuyst, L., Courtin, C.M., Annaert, P., Delcour, J.A. & Verbeke, K. (2016). Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects – a stable isotope study. The Journal of Physiology. Manuscript accepted for publication.

Laureys, D. & De Vuyst, L. (2016). The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process. Journal of Applied Microbiology. In press.

Moens, F. & De Vuyst, L. (2016). Inulin-type fructan degradation capacity of selected clostridial cluster IV and XIVa butyrate-producing colon bacteria and their associated metabolic outcomes. Beneficial Microbes. Manuscript accepted for publication.

Laureys, D., Van Jaen, A., Dumont, J. & De Vuyst, L. (2016). Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process. Applied Microbiology and Biotechnology. Manuscript accepted for publication.

Aydemir, O., Harth, H., Weckx, S., Dervişoğlu, M. & De Vuyst, L. (2015). Microbial communities involved in Kashar cheese ripening. Food Microbiology 46, 587-595.

Spitaels, F., Van Kerrebroeck, S., Wieme, A., Snauwaert, I., Aerts, M., Van Landschoot, A., De Vuyst, L. & Vandamme, P. (2015). Microbiota and metabolites of aged bottled gueuze beers converge to the same composition. Food Microbiology 47, 1-11.

Li, L., Praet, J., Borremans, W., Nunes, O.C., Manaia, C.M., Cleenwerck, I., Meeus, I., Smagghe, G., De Vuyst, L. & Vandamme, P. (2015). Bombella intestini gen. nov., sp. nov., a novel acetic acid bacterium isolated from bumble bee crop. International Journal of Systematic and Evolutionary Microbiology 65, 267-273.

Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Van Landschoot, A., De Vuyst, L. & Vandamme, P. (2015). The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation. Food Microbiology 49, 23-32.

Van Kerrebroeck, S., Vercammen, J., Wuyts, R. & De Vuyst, L. (2015). Selected ion flow tube-mass spectrometry for the monitoring of submerged fermentations: a case study of sourdough fermentation. Journal of Agricultural and Food Chemistry 63, 829-835.

Vanderhaeghen, W., Piepers, S., Leroy, F., Van Coillie, E., Haesebrouck, F. & De Vliegher, S. (2015). Identification, typing, ecology and epidemiology of coagulase-negative staphylococci associated with ruminants. The Veterinary Journal 203, 44-51.

Vasilopoulos, C., De Vuyst, L. & Leroy, F. (2015). Shelf-life reduction as an emerging problem in cooked hams underlines the need for improved preservation strategies. Critical Reviews in Food Science and Nutrition 55, 1425-1443.

Gorissen, L., Leroy, F., De Vuyst, L., De Smet, S. & Raes, K. (2015). Bacterial production of conjugated linoleic and linolenic acid in foods: a technological challenge. Critical Reviews in Food Science and Nutrition 55, 1561–1574.

Leroy, F. & Praet, I. (2015). Meat traditions: the co-evolution of humans and meat. Appetite 90, 200-211.

Snauwaert, I., Stragier, P., De Vuyst, L. & Vandamme, P. (2015). Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment. BMC Genomics 16, 267.

Illeghems, K., Weckx, S. & De Vuyst, L. (2015). Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample. Food Microbiology 50, 54-63.

Berardo, A., Claeys, E., Vossen, E., Leroy, F. & De Smet, S. (2015). Protein oxidation affects proteolysis in a meat model system. Meat Science 106, 78-84.

Leroy, F., Sanchez, M. M., Weckx, S. & De Vuyst, L. (2015). The potential role of arginine in competitiveness and functionality of coagulase-negative staphylococci during meat fermentation. Archivos Latinoamericanos de Producción Animal 22, 253-256.

Leroy, F., Scholliers, P. & Amilien, V. (2015). Elements of innovation and tradition in meat fermentation: conflicts and synergies. International Journal of Food Microbiology 212, 2-8.

Stavropoulou, D.A., Borremans, W., De Smet, S., De Vuyst, L. & Leroy, F. (2015). Amino acid conversions by coagulase-negative staphylococci in a rich medium: assessment of inter- and intraspecies heterogeneity. International Journal of Food Microbiology 212, 34-40.

Sánchez, M. M. & Leroy, F. (2015). Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. International Journal of Food Microbiology 212, 60-66.

Leroy, F. & Degreef, F. (2015). Convenient meat and meat products. Societal and technological issues. Appetite 94, 40-46.

Lyhs, U., Snauwaert, I., Pihlajaviita, S., De Vuyst, L. & Vandamme, P. (2015). Leuconostoc rapi sp. nov., isolated from sous-vide cooked rutabaga. International Journal of Systematic and Evolutionary Microbiology 65, 2586-2590.

Truchado, P., Van den Abbeele, P., Rivière, A., Possemiers, S., De Vuyst, L. & Van de Wiele, T. (2015). Bifidobacterium longum D2 enhances microbial degradation of long-chain arabinoxylans in an in vitro model of the proximal colon. Beneficial Microbes 6, 849-860.

Leroy, F., Van Coillie, E., Braem, G., Piessens, V., Verbist, B., De Vuyst, L. & De Vliegher, S. (2015). Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows. Journal of Dairy Science 98, 7893-7898.

Illeghems, K., De Vuyst, L. & Weckx, S. (2015). Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes. BMC Genomics 16, 766.

Rivière, A., Gagnon, M., Weckx, S., Roy D. & De Vuyst, L. (2015). Mutual cross-feeding interactions between Bifidobacterium longum NCC2705 and Eubacterium rectale ATCC 33656 explain the bifidogenic and butyrogenic effects of arabinoxylan-oligosaccharides. Applied and Environmental Microbiology 81, 7767-7781.

Cifuentes Bachmann, D.E. & Leroy, F. (2015). Use of bioprotective cultures in fish products. Current Opinion in Food Science 6, 19-23.

De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.-M. & Weckx, S. (2014). Microbial ecology of sourdough fermentations: diverse or uniform? Food Microbiology 37, 11-29.

Janssens, M., Van der Mijnsbrugge, A., Sánchez Mainar, M., Balzarini, T., De Vuyst, L. & Leroy, F. (2014). The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation. Food Microbiology 39, 53-60.

Rivière, A., Moens, F., Selak, M., Maes, D., Weckx, S. & De Vuyst, L. (2014). The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependent. Applied and Environmental Microbiology 80, 204-217.

De Vuyst, L., Moens, F., Selak, M., Rivière, A. & Leroy, F. (2014). Growth and physiology of bifidobacteria. Journal of Applied Microbiology 116, 477-491.

Moens, F., Lefeber, T. & De Vuyst, L. (2014). Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. Applied and Environmental Microbiology 80, 1848-1857.

Laureys, D. & De Vuyst, L. (2014). Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and Environmental Microbiology 80, 2564-2572.

Spitaels, F., Li, L., Wieme, A., Balzarini, T., Cleenwerck, I., Van Landschoot, A., De Vuyst, L. & Vandamme, P. (2014). Acetobacter lambici sp. nov., isolated from fermenting lambic beer. International Journal of Systematic and Evolutionary Microbiology 64, 1083-1089.

Spitaels, F., Wieme, A., Balzarini, T., Cleenwerck, I., Van Landschoot, A., De Vuyst, L. & Vandamme, P. (2014). Gluconobacter cerevisiae sp. nov., isolated from the brewery environment. International Journal of Systematic and Evolutionary Microbiology 64, 1134-1141.

Braem, G., Stijlemans, B., Van Haken, W., De Vliegher, S., De Vuyst, L. & Leroy, F. (2014). Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens. Journal of Applied Microbiology 116, 1084-1093.

Spitaels, F., Wieme, A., Janssens, M., Aerts, M., Daniel, H.-M., Van Landschoot, A., De Vuyst, L. & Vandamme, P. (2014). The microbial diversity of traditional spontaneously fermented lambic beer. PLoS One 9, e95384.

Vanderhaeghen, W., Piepers, S., Leroy, F., Van Coillie, E., Haesebrouck, F. & De Vliegher, S. (2014). Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health. Journal of Dairy Science 97, 5275-5293.

Li, L., Wieme, A., Spitaels, F., Balzarini, T., Nunes, O.C., Manaia, C.M., Van Landschoot, A., De Vuyst, L., Cleenwerck, I. & Vandamme, P. (2014). Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis. International Journal of Systematic and Evolutionary Microbiology 64, 2407-2415.

Leroy, F. & De Vuyst, L. (2014). Fermented food in the context of a healthy diet: how to produce novel functional foods? Current Opinion in Clinical Nutrition and Metabolic Care 17, 574-581.

Sánchez, M.M., Weckx, S. & Leroy, F. (2014). Coagulase-negative staphylococci favour conversion of arginine into ornithine despite a widespread genetic potential for nitric oxide synthase activity. Applied and Environmental Microbiology 80, 7741-7751.

Wouters, D., Bernaert, N., Conjaerts, W., Van Droogenbroeck, B., De Loose, M. & De Vuyst, L. (2013). Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. Food Microbiology 33, 185-196.

Wouters, D., Grosu-Tudor, S., Zamfir, M. & De Vuyst, L. (2013). Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. Journal of the Science of Food and Agriculture 93, 749-760.

Braem, G., De Vliegher, S., Verbist, B., Piessens, V., Van Coillie, E., De Vuyst, L. & Leroy, F. (2013). Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci. Journal of Dairy Science 96, 1499-1510.

Snauwaert, I., Hoste, B., De Bruyne, K., Peeters, K., De Vuyst, L., Willems, A. & Vandamme, P. (2013). Carnobacterium iners sp. nov., a psychrophilic, lactic acid-producing bacterium from the littoral zone of an Antarctic pond. International Journal of Systematic and Evolutionary Microbiology 63, 1370-1375.

Rimaux, T., Rivière, A., Hebert, E.M., Mozzi, F., Weckx, S., De Vuyst, L. & Leroy, F. (2013). A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei. Research in Microbiology 164, 216-225.

Snauwaert, I., Papalexandratou, Z., De Vuyst, L. & Vandamme, P. (2013). Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations. International Journal of Systematic and Evolutionary Microbiology 63, 1709-1716.

Nguyen, D.T.L., Cnockaert, M., Van Hoorde, K., De Brandt, E., Snauwaert, I., Snauwaert C., De Vuyst, L., Le, B.T. & Vandamme, P. (2013). Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua. International Journal of Systematic and Evolutionary Microbiology 63, 1754-1759.

Papalexandratou, Z., Lefeber, T., Bahrim, B., Lee, O.S., Daniel, H.-M. & De Vuyst, L. (2013). Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process. Food Microbiology 35, 73-85.

Rivière, A., Eeltink, B., Pierlot, C., Balzarini, T., Moens, F., Selak, M. & De Vuyst, L. (2013). Development of an ion-exchange chromatography method for monitoring the degradation of prebiotic arabinoxylan-oligosaccharides in a complex fermentation medium. Analytical Chemistry 85, 4982-4990.

Leroy, F., Geyzen, A., Janssens, M., De Vuyst, L. & Scholliers, P. (2013). Meat fermentation at the crossroads of innovation and tradition: a historical outlook. Trends in Food Science and Technology 31, 130-137.

Wouters, D., Bernaert, N., Anno, N., Van Droogenbroeck, B., De Loose, M., Van Bockstaele, E. & De Vuyst, L. (2013). Application and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. International Journal of Food Microbiology 165, 121-133.

Bernaert, N., Wouters, D., De Vuyst, L., De Paepe, D., De Clercq, H., Van Bockstaele, E., De Loose, M. & Van Droogenbroeck, B. (2013). Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves. Journal of the Science of Food and Agriculture 93, 2146-2153.

Huys, G., Botteldoorn, N., Delvigne, F., De Vuyst, L., Heyndrickx, M., Pot, B., Dubois, J.-J. & Daube, G. (2013). Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics’ of the Belgian Superior Health Council (SHC). Molecular Nutrition and Food Research 57, 1479-1504.

Illeghems, K., De Vuyst, L. & Weckx, S. (2013). Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem. BMC Genomics 14, 526.

Janssens, M., Myter, N., De Vuyst, L. & Leroy, F. (2013). Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments. International Journal of Food Microbiology 166, 168-175.

Ruyssen, T., Janssens, M., Van Gasse, B., Van Laere, D., Van Der Eecken, N., De Meerleer, M., Vermeiren, L., Van Hoorde, K., Martins J.C., Uyttendaele, M. & De Vuyst, L. (2013). Characterization of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine compostion on sodium-reduced Gouda cheese. International Dairy Journal 33, 142-152.

De Visscher, A., Haesebrouck, F., Piepers, S., Vanderhaeghen, W., Supré, K., Leroy, F., Van Coillie, E. & De Vliegher, S. (2013). Assessment of the suitability of mannitol salt agar for growing bovine-associated coagulase-negative staphylococci and its use under field conditions. Research in Veterinary Science 95, 347-351.

Druart, C., Neyrinck, A.M., Dewulf, E.M., De Backer, F.C., Possemiers, S., Van de Wiele, T., Moens, F., De Vuyst, L., Cani, P.D., Larondelle, Y. & Delzenne, N.M. (2013). Implication of fermentable carbohydrates targeting the gut microbiota on conjugated linoleic acid production in high-fat-fed mice. British Journal of Nutrition 110, 998-1011.

Wouters, D., Grosu-Tudor, S., Zamfir, M. & De Vuyst, L. (2013). Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations. Journal of the Science of Food and Agriculture 93, 3352-3361.

Grosu-Tudor, S.-S., Zamfir, M., Van der Meulen, R. & De Vuyst, L. (2013). Isolation of novel homopolysaccharide-producing lactic acid bacteria from Romanian raw milk and fermented dairy products. European Food Research and Technology 237, 609-615.

Mozzi, F., Ortiz, M. E., Bleckwedel, J., De Vuyst, L. & Pescuma, M. (2013). Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria. Food Research International 54, 1152-1161.

Grosu-Tudor, S.-S., Zamfir, M., Van der Meulen, R., Falony, G. & De Vuyst, L. (2013). Prebiotic potential of some exopolysaccharides produced by lactic acid bacteria. Romanian Biotechnological Letters 18, 8666-8676.

Janssens, M., Myter, N., De Vuyst, L. & Leroy, F. (2012). Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus. Food Microbiology 29, 167-177.

Piessens, V., De Vliegher, S., Verbist, B., Braem, G., Van Nuffel, A., De Vuyst, L., Heyndrickx, M. & Van Coillie, E. (2012). Intra-species diversity and epidemiology varies among coagulase-negative Staphylococcus species causing bovine intramammory infections. Veterinary Microbiology 155, 62-71.

Lefeber, T., Papalexandratou, Z., Gobert, W., Camu, N. & De Vuyst, L. (2012). On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food Microbiology 30, 379-392.

Rodríguez, C., Rimaux, T., Fornaguera, M.J., Vrancken, G., Font de Valdez, G., De Vuyst, L. & Mozzi, F. (2012). Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations. Applied Microbiology and Biotechnology 93, 2519-2527.

Garcia-Armisen, T., Vercammen, K., Rimaux, T., Vrancken, G., De Vuyst, L. & Cornelis, P. (2012). Identification of a five-dehydrogenase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli. MicrobiologyOpen 1, 25-32.

Gorissen, L., De Vuyst, L., Raes, K., De Smet, S. & Leroy, F. (2012). Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains. International Journal of Food Microbiology 155, 234-240.

Gorissen, L., Raes, K., De Smet, S., De Vuyst, L. & Leroy, F. (2012). Microbial production of conjugated linoleic and linolenic acids in fermented foods: technological bottlenecks. European Journal of Lipid Science and Technology 114, 486-491.

Braem, G., De Vliegher, S., Verbist, B, De Sutter, M., Leroy, F. & De Vuyst, L. (2012). Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity. Veterinary Microbiology 157, 383-390.

Geyzen, A., Scholliers, P. & Leroy, F. (2012). Innovative traditions in swiftly transforming foodscapes: an exploratory essay. Trends in Food Science and Technology 25, 47-52.

Illeghems, K., De Vuyst, L., Papalexandratou, Z. & Weckx, S. (2012). Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity. PLoS ONE 7, e38040.

Rimaux, T., Rivière, A., Illeghems, K., Weckx, S., De Vuyst, L. & Leroy, F. (2012). Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH. Applied and Environmental Microbiology 78, 4874-4883.

Ravyts, F., De Vuyst, L. & Leroy, F. (2012). Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences 12, 1-12.

Piessens, V., De Vliegher, S., Verbist, B., Braem, G., Van Nuffel, A., De Vuyst, L., Heyndrickx, M. & Van Coillie, E. (2012). Characterization of coagulase-negative Staphylococcus species from cows’ milk and environment based on bap, icaA and mecA genes and phenotypic susceptibility to antimicrobials and teat dips. Journal of Dairy Science 95, 7027-7038.

Braem, G., De Vliegher, S., Supré, K., Haesebrouck, F., Leroy, F. & De Vuyst, L. (2011). (GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: a comparison of type strains and field isolates. Veterinary Microbiology 147, 67-74.

Weckx, S., Allemeersch, J., Van der Meulen, R., Vrancken, G., Huys, G., Vandamme, P., Van Hummelen, P. & De Vuyst, L. (2011). Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations. Applied and Environmental Microbiology 77, 618-626.

Daniel, H.-M., Moons, M.-C., Huret, S., Vrancken, G. & De Vuyst, L. (2011). Wickerhamomyces anomalus in the sourdough microbial ecosystem. Antonie van Leeuwenhoek 99, 63-73.

Lefeber, T., Gobert, W., Vrancken, G., Camu, N. & De Vuyst, L. (2011). Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels. Food Microbiology 28, 457-464.

Rimaux, T., Vrancken, G., Potahkos, V., Maes, D., De Vuyst, L. & Leroy, F. (2011). The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. Food Microbiology 28, 597-604.

Vrancken, G., Rimaux, T., Weckx, S., Leroy, F. & De Vuyst, L. (2011). Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation. Applied and Environmental Microbiology 77, 2716-2726.

Papalexandratou, Z., Camu, N., Falony, G. & De Vuyst, L. (2011). Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Food Microbiology 28, 964-973.

Vrancken, G., De Vuyst, L., Rimaux, T., Allemeersch, A. & Weckx, S. (2011). Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression. Applied and Environmental Microbiology 77, 3406-3412.

Verbist, B., Piessens, V., Van Nuffel, A., De Vuyst, L., Heyndrickx, M., Herman, L., Van Coillie, E. & De Vliegher, S. (2011). Sources other than unused sawdust can introduce Klebsiella pneumoniae into dairy herds. Journal of Dairy Science 94, 2832-2839.

Piessens, V., Van Coillie, E., Verbist, B., Supré, K., Braem, G., Van Nuffel, A., De Vuyst, L., Heyndrickx, M. & De Vliegher, S. (2011). Distribution of coagulase-negative Staphylococcus species from milk and environment of dairy cows differs between herds. Journal of Dairy Science 94, 2933-2944.

Ravyts, F. & De Vuyst, L. (2011). Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. Food Microbiology 28, 1129-1139.

De Vuyst, L., Vaningelgem, F., Ghijsels, V., Tsakalidou, E. & Leroy, F. (2011). New insights into the citrate metabolism of Enterococcus faecium and its possible impact on the production of fermented dairy products. International Dairy Journal 21, 580-585.

De Vuyst, L., Weckx, S., Ravyts, F., Herman, L. & Leroy, F. (2011). New insights into the exopolysaccharide production of Streptococcus thermophilus. International Dairy Journal 21, 586-591.

De Vuyst, L. & Leroy, F. (2011). Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifidobacterial competitiveness, butyrate production, and gas production. International Journal of Food Microbiology 149, 73-80.

Papalexandratou, Z., Vrancken, G., De Bruyne, K., Vandamme, P. & De Vuyst, L. (2011). Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. Food Microbiology 28, 1326-1338.

Gorissen, L., Weckx, S., Vlaeminck, B., Raes, K., De Vuyst, L., De Smet, S. & Leroy, F. (2011). Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature. Journal of Applied Microbiology 111, 593-606.

Rimaux, T., Vrancken, G., Vuylsteke, B., De Vuyst, L. & Leroy, F. (2011). The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494. Applied and Environmental Microbiology 77, 6539-6550.

Lefeber, T., Janssens, M., Moens, F., Gobert, W. & De Vuyst, L. (2011). Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria. Applied and Environmental Microbiology 77, 6694-6698.

Ravyts, F., De Vuyst, L. & Leroy, F. (2011). The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt. International Journal of Dairy Technology 64, 536-540.

Papalexandratou, Z. & De Vuyst, L. (2011). Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis. FEMS Yeast Research 11, 564-574.

Papalexandratou, Z., Falony, G., Romanens, E., Jimenez, J.C., Amores, F., Daniel H.-M. & De Vuyst, L. (2011). Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional Ecuadorian spontaneous cocoa bean fermentations. Applied and Environmental Microbiology 77, 7698-7714.

Vasilopoulos, C., De Maere, H., De Mey, E., Paelinck, H., De Vuyst, L. & Leroy, F. (2010). Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere. Food Microbiology 27, 77-84.

Georgalaki, M., Papadelli, M., Chassioti, E., Anastasiou, R., Aktypis, A., De Vuyst, L., Van Driessche, G., Devreese, B. & Tsakalidou, E. (2010). Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Applied and Environmental Microbiology 76, 1143-1151.

De Vuyst, L., Vincent, P., Makras, E., Leroy, F. & Pot, B. (2010). Peptide extracts from cultures of certain lactobacilli inhibit Helicobacter pylori. Probiotics and Antimicrobial Proteins 2, 26-36.

Vrancken, G., De Vuyst, L., Van der Meulen, R., Huys, G., Vandamme, P. & Daniel, H.-M. (2010). Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Research 10, 471-481.

Garcia-Armisen, T., Papalexandratou, Z., Hendrickx, H., Camu, N., Vrancken, G., De Vuyst, L. & Cornelis, P. (2010). Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16S rRNA gene clone library. Applied Microbiology and Biotechnology 87, 2281-2292.

Gorissen, L., Raes, K., Weckx, S., Dannenberger, D., Leroy, F., De Vuyst, L. & De Smet, S. (2010). Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species. Applied Microbiology and Biotechnology 87, 2257-2266.

Weckx, S., Van der Meulen, R., Allemeersch, J., Huys, G., Vandamme, P., Van Hummelen, P. & De Vuyst, L. (2010). Community dynamics of sourdough fermentations as revealed by their metatranscriptome. Applied and Environmental Microbiology 76, 5402-5408.

Ravyts, F., Steen, L., Goemare, O., Paelinck, H., De Vuyst, L. & Leroy, F. (2010). The application of staphylococci with flavor-generating potential is affected by acidification in fermented dry sausages. Food Microbiology 27, 945-954.

De Bruyne, K., Camu, N., De Vuyst, L. & Vandamme, P. (2010). Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation. International Journal of Systematic and Evolutionary Microbiology 60, 1999-2005.

Weckx, S., Van der Meulen, R., Maes, D., Scheirlinck, I., Huys, G., Vandamme, P. & De Vuyst, L. (2010). Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiology 27, 1000-1008.

Vasilopoulos, C., De Mey, E., Dewulf, L., Paelinck, H., Desmedt, A., Vandendriessche, F., De Vuyst, L. & Leroy, F. (2010). Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture. Food Microbiology 27, 1086-1094.

Cleenwerck, I., De Vos, P. & De Vuyst, L. (2010). Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucrofermentans (Toyosaki et al. 1996) sp. nov., comb. nov. International Journal of Systematic and Evolutionary Microbiology 60, 2277-2283.

Leroy, F. & De Vuyst, L. (2010). Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy products. The Australian Journal of Dairy Technology 65, 143-149.

Lefeber, T., Janssens, M., Camu, N. & De Vuyst, L. (2010). Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Applied and Environmental Microbiology 76, 7708-7716.

De Preter, V., Falony, G., Windey, K., Hamer, H.M., De Vuyst, L. & Verbeke, K. (2010). The prebiotic oligofructose-enriched inulin modulates the faecal metabolite profile: An in vitro analysis. Molecular Nutrition and Food Research 54, 1791-1801.

Leroy, F., Vasilopoulos, C., Van Hemelryck, 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.

Falony, G., Lazidou, K., Verschaeren, A., Weckx, S., Maes, 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.

De Bruyne, K., Camu, N., De Vuyst, L. & Vandamme, P. (2009). Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations. International Journal of Systematic and Evolutionary Microbiology 59, 7-12.

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.

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.

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.

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.

Cleenwerck, I., De Wachter, M., González, Á., 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.

Daniel, 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.

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.

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.

Vrancken, G., Rimaux, T., Wouters, D., Leroy, F. & De Vuyst, L. (2009). The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to both temperature and salt stress. Food Microbiology 26, 720-727.

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.

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 online gas chromatography for quantitative analysis of carbon dioxide and hydrogen gas production. Applied and Environmental Microbiology 75, 5884-5892.

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 functional gene microarray that targets lactic acid bacteria. Applied and Environmental Microbiology 75, 6488-6495.

Papalexandratou, Z., Cleenwerck, I., De Vos, P. & De Vuyst, L. (2009). (GTG)5-PCR reference framework for acetic acid bacteria. FEMS Microbiology Letters 301, 44-49.

Vrancken, G., Rimaux, T., Weckx, S., De Vuyst, L. & Leroy, F. (2009). Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101. International Journal of Food Microbiology 135, 216-222.

Camu, N., González, Á., De Winter, T., Van Schoor, A., Debruyn, K., Vandamme, P., Takrama, J.S. & De Vuyst, L. (2008). 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.

De Vuyst, L. & Tsakalidou, E. (2008). Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. International Dairy Journal 18, 476-485.

Rodríguez, C., 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.

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.

Vasilopoulos, C., Ravyts, F., De Maere, H., De Mey, E., Paelinck, H., De Vuyst, L. & Leroy, F. (2008). Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches. Journal of Applied Microbiology 104, 1341-1353.

Caldara, M., Dupont, G., Leroy, F., Goldbeter, A., De Vuyst, L. & Cunin, R. (2008). Arginine biosynthesis in Escherichia coli: experimental perturbation and mathematical modeling. The Journal of Biological Chemistry 283, 6347-6358.

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., 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 Vuyst, L., Falony, G. & Leroy, F. (2008). Probiotics in fermented sausages. Meat Science 80, 75-78.

Cleenwerck, I., González, A., Camu, N., Engelbeen, K., De Vos, P. & De Vuyst, L. (2008). Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation. International Journal of Systematic and Evolutionary Microbiology 58, 2180-2185.

Ravyts, F., Barbuti, S., Frustoli, M.A., Parolari, G., Saccani, G., De Vuyst, L. & Leroy, F. (2008). Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages. Journal of Food Protection 71, 1817-1827.

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.

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.

Vrancken, G., Rimaux, T., De Vuyst, L. & Leroy, F. (2008). 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.

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.AP., 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.

De Vuyst, L. & Vancanneyt, M. (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology 24, 120-127.

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 Belgian sourdough. International Journal of Systematic and Evolutionary Microbiology 57, 223-227.

Poirazi, P., Leroy, F., Georgalaki, M.D., Aktypis, A., De 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 ACA-DC 198 under conditions simulating Kasseri cheese technology. Applied and Environmental Microbiology 73, 768-776.

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.

Leroy, F., De Winter, T., Foulquié Moreno, M.R. & 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.

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 Belgian 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 fermentations of Ghanaian cocoa beans. International Journal of Systematic and Evolutionary Microbiology 57, 1647-1652.

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.

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.

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.

Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancanneyt, M., De Vuyst, L., Vandamme, P. & Huys, G. (2007). Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs. Applied and Environmental Microbiology 73, 6262-6269.

De Bruyne, K., Schillinger, U., Caroline, L., Böhringer, B., Cleenwerck, I., Vancanneyt, M., De Vuyst, L., Franz, C.M.A.P. & Vandamme, P. (2007). Leuconostoc holzapfelii sp. nov., isolated from Ethiopian coffee fermentation and assessment of sequence analysis of house-keeping genes for delineation of Leuconostoc species. International Journal of Systematic and Evolutionary Microbiology 57, 2952-2959.

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-neighbor model. Journal of Physical Chemistry B 111, 13583-13590.

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.

Foulquié Moreno, M.R., Sarantinopoulos, P., Tsakalidou, E. & De Vuyst, L. (2006). The role and application of enterococci in food and health. International Journal of Food Microbiology 106, 1-24.

Leroy, F., Verluyten, J. & De Vuyst, L. (2006). Functional meat starter cultures for improved sausage fermentation. International Journal of Food Microbiology 106, 270-285.

Van der Meulen, R. Makras, E., Verbrugghe, K., Adriany, T. & De Vuyst, L. (2006). In vitro kinetic analysis of oligofructose consumption by Bacteroides and Bifidobacterium spp. indicates different degradation mechanisms. Applied and Environmental Microbiology 72, 1006-1012.

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 Typhimurium reveals a role for lactic acid and other inhibitory compounds. Research in Microbiology 157, 241-247.

Makras, L., Falony, G., Van der Meulen, R. & De Vuyst, L. (2006). Letter to the editor. Journal of Applied Microbiology 100, 1388.

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.

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.

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 LMG 11984 as Lactobacillus parabrevis sp. nov. International Journal of Systematic and Evolutionary Microbiology 56, 1553-1557.

Willaert, R. & De Vuyst, L. (2006). Stabilisation of the cis-epoxysuccinate hydrolase activity in Rhodococcus rhodochrous for the continuous production of L(+)-tartaric acid. Applied Microbiology and Biotechnology 71, 155-163.

Van der Meulen, R., Adriany, T., Verbrugghe, K. & De Vuyst, 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.

Zamfir, M., Vancanneyt, M., Makras, E., Vaningelgem, F., Lefebvre, K., Pot, B., Swings, J. & De Vuyst, L. (2006). Biodiversity of lactic acid bacteria in Romanian dairy products. Systematic and Applied Microbiology 29, 487-495.

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.

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.

Anastasiou, R., Georgalaki, M., Manolopoulou, E., Kandarakis, I., De Vuyst, L. & Tsakalidou, E. (2006). The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production. International Dairy Journal 17, 208-217.

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

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. (2005). Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. International Journal of Systematic and Evolutionary Microbiology 55, 615-620.

De Vuyst, L. & Neysens, P. (2005). Biodiversity of sourdough lactic acid bacteria. Trends in Food Science and Technology 16, 43-56.

Neysens, P. & De Vuyst, L. (2005). Kinetics and modelling of sourdough lactic acid bacteria. Trends in Food Science and Technology 16, 95-103.

Leroy, F. & De Vuyst, L. (2005). Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain. International Journal of Food Microbiology 100, 141-152.

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 heterofermenter with no detectable gas production from glucose. International Journal of Systematic and Evolutionary Microbiology 55, 1267-1270.

de Vin, F., Rådström, P., Herman, L. & De Vuyst, L. (2005). Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profiles. Applied and Environmental Microbiology 71, 3659-3667.

Leroy, F., Lievens, K. & De Vuyst, L. (2005). Interactions of meat-associated bacteriocin-producing lactobacilli with Listeria innocua under stringent sausage fermentation conditions. Journal of Food Protection 68, 2078-2084.

Makras, E., Van Acker, G. & De Vuyst, L. (2005). The probiotic strain Lactobacillus paracasei subsp. paracasei 8700:2 degrades inulin-type fructans of different degrees of polymerization. Applied and Environmental Microbiology 71, 6531-6537.

Leroy, F., Lievens, K. & De Vuyst, L. (2005). Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditions. Applied and Environmental Microbiology 71, 7567-7570.

Neysens, P. & De Vuyst, L. (2005). Carbon dioxide stimulates the production of amylovorin L471 by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production. International Journal of Food Microbiology 105, 191-202.

Vancanneyt, M., Zamfir, M., De Wachter, M., Cleenwerck, I., Hoste, B., Rossi, F., Dellaglio, F., De Vuyst, L. & Swings, J. (2005). Reclassification of Leuconostoc argentinum as a later synonym of Leuconostoc lactis. International Journal of Systematic and Evolutionary Microbiology 56, 213-216.

De Vuyst, L., Avonts, L., Hoste, B., Vancanneyt, M., 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.

Leroy, F. & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 15, 67-78.

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.

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.

Verluyten, J., Messens, W. & De Vuyst, L. (2004). Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus.LTH 1174, originating from fermented sausage. Applied and Environmental Microbiology 70, 2271-2278.

Verluyten, J., Leroy, F. & De Vuyst, L. (2004). Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174. Applied and Environmental Microbiology 70, 4807-4813.

Vaningelgem, F., Van der Meulen, R., Zamfir, M., 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.

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.

Wessels, S., Axelsson, L., Hansen, E.B., De Vuyst, L., Laulund, S., Lähteenmäki, L., Lindgren, S., Mollet, B., Salminen, S., & von Wright, A. (2004). The lactic acid bacteria, the food chain, and their regulation. Trends in Food Science and Technology 15, 498-505.

Verluyten, J., Leroy, F. & De Vuyst, L. (2004). Influence of complex nutrient source on growth of and curvacin A production by sausage isolate Lactobacillus curvatus LTH 1174. Applied and Environmental Microbiology 70, 5081-5088.

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 Nutrition 92, 439-446.

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). Enterococcus saccharominimus sp. nov., from dairy products. International Journal of Systematic and Evolutionary Microbiology 54, 2175-2179.

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.

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.

Foulquié Moreno, M.R., Rea, M.C., Cogan, T. & De Vuyst, L. (2003). Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. International Journal of Food Microbiology 81, 73-84.

Leroy, F. & De Vuyst, L. (2003). A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strain. Applied and Environmental Microbiology 69, 1093-1099.

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.

Leroy, F., Vankrunkelsven, S., De Greef, J. & 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.

Neysens, P., Messens, W., Gevers, D., Swings, J. & De Vuyst, L. (2003). Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occurs under stress conditions. Microbiology 149, 1073-1082.

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.

De Vuyst, L., Foulquié Moreno, M.R. & Revets, H. (2003). Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins. International Journal of Food Microbiology 84, 299-318.

Neysens, P., Messens, W. & De Vuyst, L. (2003). Effect of sodium chloride on growth and bacteriocin production by Lactobcillus amylovorus DCE 471. International Journal of Food Microbiology 88, 29-39.

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 bacteriocin-producing meat starter culture Lactobacillus curvatus LTH 1174 under anaerobic conditions. Applied and Environmental Microbiology 69, 3833-3839.

De Vuyst, L., Zamfir, M., Mozzi, F., Adriany, T., Marshall, V., Degeest, B. & Vaningelgem, F. (2003). Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks. International Dairy Journal 13, 707-717.

Leroy, F., Foulquié Moreno, M.R. & De Vuyst, L. (2003). Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. International Journal of Food Microbiology 88, 235-240.

Font de Valdez, G., Torino, M.I., De Vuyst, L. & Mozzi, F. (2003). Food-grade heteropolysacharides:  ongoing research and future trends of biopolymers from lactic acid bacteria. Applied Biotechnology, Food Science and Policy 1, 223-233.

Messens, W. & De Vuyst, L. (2002). Inhibitory substances produced by Lactobacilli isolated from sourdoughs – A review. International Journal of Food Microbiology 72, 31-43.

Sarantinoupoulos, P., Leroy, F., Leontopoulou, E., Georgalaki, M., Kalantzopoulos, G., Tsakalidou, E. & De Vuyst, L. (2002). Production of the bacteriocin of Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making. International Journal of Food Microbiology 72, 125-136.

Leroy, F. & 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.

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.

Vancanneyt, M., Lombardi, A., Andrighetoo, 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, 1351-1359.

Messens, W., Neysens, P., Vansieleghem, W., Vanderhoeven, J. & De Vuyst, L. (2002). Modelling 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.

Leroy, F., Degeest, B. & De Vuyst, L. (2002). A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods. International Journal of Food Microbiology 73, 251-259.

Leroy, F., Verluyten, J., Messens, W. & De Vuyst, L. (2002). Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment. International Dairy Journal 12, 247-253.

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 LY03 fermentations. International Journal of Food Microbiology 79, 161-174.

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.

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.

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.

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.

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.

Degeest, B., Vaningelgem, F., Laws, A.P. & De Vuyst, L. (2001). UDP-N-acetylglucosamine 4-epimerase activity indicates the presence of N-acetylgalactosamine in exopolysaccharides of Streptococcus thermophilus strains. Applied and Environmental Microbiology 67, 3976-3984.

Leroy, F. & De Vuyst, L. (2001). Growth of the bacteriocin-producing Lactobacillus sakei CTC 494 strain in MRS broth is strongly reduced due to nutrient depletion: introduction of a nutrients depletion model for the growth of lactic acid bacteria. Applied and Environmental Microbiology 67, 4407-4414.

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.

Degeest, B., Vaningelgem, F. & De Vuyst, L. (2001). Microbial physiology, fermentation kinetics, and process engineering of heteropolysaccharide production by lactic acid bacteria. International Dairy Journal 11, 747-757.

Foulquié Moreno, M.R., Callewaert, R. & De Vuyst, L. (2001). Isolation of bacteriocins through expanded bed adsorption using a hydrophobic interaction medium. Bioseparation 10, 45-50.

Callewaert, R. & De Vuyst, L. (2000). The production of amylovorin L471 by Lactobacillus amylovorus DCE 471 is improved and stabilized by fed-batch fermentation. Applied and Environmental Microbiology 66, 606-613.

Callewaert, R., Hugas, M. & De Vuyst, L. (2000). Competitiveness of Enterococcus strains in dry fermented sausage fermentation and growth inhibition of Listeria by the production of bacteriocins. International Journal of Food Microbiology 57, 33-42.

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.

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 Vuyst, L., Talon, R., Chizzolini, R. & Eerola, S. (2000). Control of bioflavour and safety in fermented sausages: first results of a European project. Food Research International 33, 171-180.

De Vuyst, L. (2000). Technology aspects related to the application of functional starter cultures. Food Technology and Biotechnology 38, 105-112.

Degeest, B. & De Vuyst, L. (2000). Correlation of 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.

Zamfir, M., Callewaert, R., Calina Cornea, P., Savu, L., Vatafu, I. & De Vuyst, L. (2000). Production kinetics of a bacteriocin produced by Lactobacillus acidophilus IBB 801. FEMS Microbiology Letters 190, 305-308.

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.

De Vuyst, L. & Degeest, B. (1999). Heteropolysaccharides from lactic acid bacteria. FEMS Microbiology Reviews 23, 153-177.

Willaert, R., Smets, A. & De Vuyst, L. (1999). Mass transfer limitations in diffusion-limited isotropic hollow fiber bioreactors. Biotechnology Techniques 13, 317-323.

Degeest, B. & De Vuyst, L. (1999). Indication that the nitrogen source influences both amount and size of exopolysaccharides 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.

De Vuyst, L. & Degeest, B. (1999). Exopolysaccharides from lactic acid bacteria: technological bottlenecks and practical solutions. Macromolecular Symposia 140, 31-42.

Degeest, B., Van de Ven, S. & De Vuyst, L. (1999). Process characteristics of exopolysaccharide production by Streptococcus thermophilus. Macromolecular Symposia 140, 43-52.

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.

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 culture for sausage fermentation. Applied and Environmental Microbiology 65, 5350-5356.

Callewaert, R. & De Vuyst, L. (1999). Expanded bed adsorption as a unique operation for the isolation of bacteriocins from fermentation liquors. Bioseparation 8, 159-168.

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.

Lejeune, R., Callewaert, R., Crabbé, K. & De Vuyst, L. (1998). Modelling the growth and bacteriocin production of Lactobacillus amylovorus DCE 471 in batch cultivation. Journal of Applied Microbiology 84, 159-168.

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, 1059-1068.

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.

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 a prenisin-mimicking decapeptide by Lactococcus lactis subsp. lactis endoproteinase activity. Enzyme and Microbial Technology 18, 52-58.

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.

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.

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.

De Vuyst, L. (1994). Nisin production variability between natural Lactococcus lactis subsp. lactis strains. Biotechnology Letters 16, 287-292.

De Vuyst, L. & Vermeire, A. (1994). Use of industrial medium components for xanthan production by Xanthomonas campestris NRRL-B-1459. Applied Microbiology and Biotechnology, 42, 187-191.

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.

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.

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.

 

With peer-review and not cited in ISCI

 

Zamfir, M., Brezeanu, A. & De Vuyst, L. (2007). Bactericidal effect of acidophilin 801, a bacteriocin produced by Lactobacillus acidophilus IBB 801. Romanian Biotechnological Letters 12, 3521-3531.

Leroy, F. & De Vuyst, L. (2005). Modelling interactions between bacteriocin-producing sausage starter cultures or cocultures and Listeria reveals how to improve the efficiency of Listeria killing. Acta Horticulturae 674, 239-243.

De Vuyst, L., Makras, L., Avonts, L., Holo, H., Yi, Q., Servin, A., Fayol, D., Berger, C., Zoumpopoulou, G., Tsakalidou, E., Sgouras, D., Martinez-Gonzales, B., Panayotopoulou, E., Mentis, A., Smarandache, D., Savu, L., Thonart, P. & Nes, I. (2004). Antimicrobial potential of probiotic or potentially 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.

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), S67.

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., Shahanan, F. & de Vos, W. (2002). Food, GI-tract functionality and human health cluster, PROEUHEALTH. Microbial Ecology in Health and Disease 14, 65-74.

Leroy, F., Verluyten, J., Neysens, P., Degeest, B., Messens, W. & De Vuyst, L. (2001). Modelling the kinetics of functional starter cultures to improve food fermentation processes. Acta Horticulturae 566, 363-368.

 

Without peer-review

 

Leroy, F. & De Vuyst, L. (2009). Le trésor des charcuteries fermentées artisanales. In: Boire et Manger. Les Cahiers de La Fonderie 40, 14-16.

Falony, G. & De Vuyst, L. (2007). Probiotics: weapons in the war against gut pathogens. Microbiology Today 34, 120-123.

Gänzle, M.G. & De Vuyst, L. (2004). Sourdough fermentation: from fundamentals to applications. Cereal Foods World 49, 42-43.

Leroy, F. & De Vuyst, L. (2003). Exploring a functional starter culture. New Food 6 (2), 35-40.

De Vuyst, L. & Marshall, V.M. (2001). Editorial. International Dairy Journal 11, 659-661.

Van De Winkel, L. & De Vuyst, L. (1997). Immobilisatiesystemen voor brouwersgist naderen industriële toepassing. Voedingsmiddelentechnologie 30, 37-41.