Book chapters
Geyzen, A., Ryckbosch, W., Scholliers, P., Teughels, N. & Leroy, F. (2019). Food innovation and tradition: interplay and dynamics. In: Galanakis C.M. (Ed.). Innovations in Traditional Foods. Woodhead Publishing, Duxford, UK, pp. 27-51.
Leroy F. & De Smet, S. (2019). Meat in the human diet: a biosocial perspective. In: Lorenzo J., Munekata P., Barba F. & Toldrá F. (Eds). More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham, Switzerland, pp. 1-19.
De Vuyst, L. & Leroy, F. (2019). Chapter 18. Cross-feeding during human colon fermentation. In: G. González-Ortiz, M.R. Bedford, K.E. Bach-Knudsen, C.M. Courtin & H.L. Classen (Eds.). The Value of Fibre: Engaging the Second Brain for Animal Nutrition. Wageningen Academic Publishers, Wageningen, The Netherlands, pp. 313-338.
Geeraerts, W., Stavropoulou, D.A., De Vuyst, L. & Leroy, F. (2019). Part 1 – Foods and their associated microbes: meat and meat products. In: M.A. Azcarate-Peril, R.R. Arnold & J. M. Bruno-Bárcena (Eds.). How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum. Springer Nature Switzerland AG, Cham, Switzerland, pp. 57-90.
Leroy, F. (2019). Meat as a pharmakon: an exploration of the biosocial complexities of meat consumption. Advances in Food and Nutrition Research, Elsevier, Amsterdam, The Netherlands, pp. 409-446.
Murru, N., Mercogliano, R., Cortesi, M.L., Leroy, F., Condoleo, R. & Peruzy, M.F. (2017). Approaches to assess the risks / Modelling of microbial growth and toxin production. In: A.Y. Tamime (Ed.). Microbial Toxins in Dairy Products. John Wiley & Sons, Hoboken, NJ, USA, pp. 229-286.
Spitaels, F., Wieme, A.D., Snauwaert, I., De Vuyst, L. & Vandamme, P. (2017). Microbial ecology of traditional beer fermentations. In: N. Bokulich & C. Bamforth (Eds.). Brewing Microbiology: Current Research, Omics and Microbial Ecology. Horizon Scientific Press, pp. 179-196.
Leroy, F. & Charlier, D. (2017). Arginine deiminase in microorganisms. In: D’Mello, J.P.F (Ed.). Handbook of Microbial Metabolism of Amino Acids. CABI, Wallingford, Oxfordshire, UK. In press.
Leroy, F. & De Vuyst, L. (2016). Fermented foods: fermented meat products. In: Caballero, B., Finglas, P.M. & Toldrá, F. (Eds). The Encyclopedia of Food and Health, Volume 2, Academic Press, Oxford, United Kingdom, pp. 656-660.
De Vuyst, L., & Weckx, S. (2016). Chapter 16. The functional role of lactic acid bacteria in cocoa bean fermentation. In: Mozzi, F., Raya, R.R. & Vignolo, G.M. (Eds.). Biotechnology of Lactic Acid Bacteria: Novel Applications, Second edition, John Wiley & Sons Ltd., Chichester, West Sussex, UK, pp. 248-278.
Pothakos, V., Illeghems, K., Laureys, D., Spitaels, F., Vandamme, P. & De Vuyst, L. (2016). Chapter 3. Acetic acid bacteria in fermented food and beverage ecosystems. In: Matsushita, K., Toyama, H., Tonouchi, N. & Okamoto-Kainuma, A. (Eds). Acetic Acid Bacteria: Ecology and Physiology. Springer, Japan, pp. 73-99.
Leroy, F., Van Kerrebroeck, S. & De Vuyst, L. (2014). Metabolomics. In: Batt, C.A. & Tortorello, M.L. (Eds.). Encyclopedia of Food Microbiology, volume 2, Elsevier Ltd., Academic Press, Oxford, UK, pp. 780-787.
Leroy, F., Goudman, T. & De Vuyst, L. (2014). Chapter 20. The influence of processing parameters on starter culture performance. In: Toldra, F. (Ed.). Handbook of Fermented Meat and Poultry, 2nd edition, Wiley-Blackwell, Hoboken, NY, USA, pp. 169-176.
Demeyer, D., Toldrá, F. & Leroy, F. (2014). Fermentation. In: Dikeman, M. & Devine, C. (Eds.), Encyclopedia of Meat Sciences, 2nd edition. Elsevier, Oxford, United Kingdom, vol. 2, pp. 1-7.
Huys, G., Daniel, H.-M. & De Vuyst, L. (2013). Chapter 5. Taxonomy and biodiversity of sourdough yeast and lactic acid bacteria. In: Gobbetti, M. & Gänzle, M. (Eds.). Handbook on Sourdough Biotechnology. Springer, New York, pp. 105-154.
Chapot-Chartier, M.-P., Monnet, V. & De Vuyst, L. (2011). Cell walls and exopolysaccharides of lactic acid bacteria. In: Ledeboer, A., Hugenholtz, J., Kok, J., Konings, W. & Wouters, J. (Eds.). The 10th LAB Symposium – Thirthy Years of Research on Lactic Acid Bacteria – Celebrating the 10th Symposium on LAB. 24 Media Labs, Rotterdam, The Netherlands, pp. 37-59.
Vrancken, G., Rimaux, T., De Vuyst, L. & Mozzi, F. (2010). Low-calorie sugars produced by lactic acid bacteria. In: Mozzi, F., Raya, R.R. & Vignolo, G.M. (Eds.). Biotechnology of Lactic Acid Bacteria: Novel Applications. Wiley-Blackwell, Ames, IA, USA, pp. 193-209.
De Vuyst, L., Lefeber, T., Papalexandratou, Z. & Camu, N. (2010). The functional role of lactic acid bacteria in cocoa bean fermentation. In: Mozzi, F., Raya, R.R. & Vignolo, G.M. (Eds.). Biotechnology of Lactic Acid Bacteria: Novel Applications. Wiley-Blackwell, Ames, IA, USA, pp. 301-326.
González, A. & De Vuyst, L. (2009). Chapter 13. Vinegars from tropical Africa. In: Solieri, L. & Giudici, P. (Eds.). Vinegars of the World. Springer-Verlag Italia, Milan, pp. 209-221.
Leroy, F. & De Vuyst, L. (2009). Chapter 11. Fermentation and acidification ingredients. In: Tartré, R. (Ed.). Functional Ingredients in Meat Products. Springer, New York, pp. 227-252.
Falony, G. & De Vuyst, L. (2009). Chapter 22. Ecological interactions of bacteria in the human gut. In: Charalampopoulos, D. & Rastall, R.A. (Eds.). Prebiotics and Probiotics Science and Technology. Springer Verlag GmbH, Heidelberg, Germany, pp. 641-682.
Leroy, F., Falony, G. & De Vuyst, L. (2008). Chapter 10. Latest developments in probiotics. In: Toldrá, F. (Ed.). Meat Biotechnology. Springer, New York, pp. 221-233.
Leroy, F. & De Vuyst, L. (2007). Modelling microbial interactions in food. In: Brul, S., Zwietering, S. & van Gerwen, S. (Eds.). Modelling Microorganisms in Food. Woodhead Publishing Ltd., Cambridge, UK, pp. 214-227.
De Vuyst, L. & de Vin, F. (2007). H. Bacterial/Animal/Yeast Polysaccharides: 2.15 Exopolysaccharides from lactic acid bacteria. In: Kamerling, H. (Ed.). Comprehensive Glycosciences. Elsevier Ltd., Oxford, United Kingdom, pp. 477-519.
Leroy, F. & De Vuyst, L. (2005). Chapter 21. Bacteriocin-producing strains in a meat environment. In: Barredo Fuente, J.L. (Ed). Methods in Biotechnology – Microbial Products and Biotransformations. Humana Press, Totowa, New Jersey, USA, pp. 369-380.
De Vuyst, L., Avonts, L. & Makras, E. (2004). Chapter 17. Probiotics, prebiotics and gut health. In: Remacle, C. & Reusens, B. (Eds.). Functional Foods, Ageing and Degenerative Disease. Woodhead Publishing Ltd., Cambridge, UK, pp. 416-482.
De Vuyst, L. & Vaningelgem, F. (2003). Developing New Polysaccharides. In: McKenna, B.M. (Ed.). Texture in Food – Volume 1: Semi-solid Foods. Woodhead Publishing Ltd., Cambridge, UK, pp. 275-320.
Leroy, F. & De Vuyst, L. (2000). Chapter 22 - Sakacins. In: Naidu, N. (Ed.). Natural Food Antimicrobial Systems. CRC Press LCC, Boca Raton, Florida, USA, pp. 589-610.
Degeest, B., Van de Ven, S. & De Vuyst, L. (1999). Process Characteristics of Exopolysaccharide Production by Streptococcus thermophilus. In: Cheng, H.N., Cote, G.L. & Baianu, I.C. Application of Polymers in Foods, Macromolecular Symposia, Volume 215, John Wiley & Sons, New York, NY, USA, pp. U415.
De Vuyst, L. & Degeest, B. (1999). Exopolysaccharides from Lactic Acid Bacteria: Technological Bottlenecks and Practical Solutions. In: Cheng, H.N., Cote, G.L. & Baianu, I.C. Application of Polymers in Foods, Macromolecular Symposia, Volume 215, John Wiley & Sons, New York, NY, USA, pp. U441.
Leroy, F. & De Vuyst, L. (1999). Sausage isolates are favourable candidates for application as bacteriocin-producing starter cultures for sausage fermentation - a case study. In: Tuytelaars, A.C.J., Samson, R.A., Rombouts, F.M. & Notermans, S. (Eds.). Food Microbiology and Food Safety into the Next Millennium. Chapter 9 - Fermentation. Ponsen & Looyen, Wageningen, pp. 647-652.
De Vuyst, L. & Vandamme, E.J. (1994). Lactic acid bacteria and bacteriocins: their practical importance. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 1-11.
De Vuyst, L. & Vandamme, E.J. (1994). Antimicrobial potential of lactic acid bacteria. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 91-142.
De Vuyst, L. (1994). Bacteriocins produced by Lactococcus lactis strains. In: De Vuyst, L. & Vandamme E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 143-149.
De Vuyst, L. & Vandamme, E.J. (1994). Nisin, a lantibiotic produced by Lactococcus lactis subsp. lactis: properties, biosynthesis, fermentation and applications. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 151-221.
De Vuyst, L. (1994). Lactostrepcins, bacteriocins produced by Lactococcus lactis strains. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 291-298.
De Vuyst, L. (1994). Bacteriocins and bacteriocin-like substances from Lactobacillus. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 319-329.
De Vuyst, L. (1994). Bacteriocins of Pediococcus. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 461-464.
De Vuyst, L. (1994). Bacteriocins produced by Streptococcus thermophilus. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, pp. 507-509.
De Vuyst, L. (1994). Bacteriocins of Enterococcus. In: De Vuyst, L. & Vandamme, E.J. (Eds.). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics & Applications. Blackie Academic & Professional, London, pp. 511-513.
De Vuyst, L. & Vandamme, E.J. (1992). Localization and phenotypic expression of genes involved in the biosynthesis of the Lactococcus lactis subsp. lactis lantibiotic nisin. In: James, R., Lazdunski, C. & Pattus, F. (Eds.). Bacteriocins, Microcins and Lantibiotics. Springer-Verlag, Berlin, pp. 449-462.
De Vuyst, L. & Vandamme, E.J. (1991). Microbial manipulation of nisin biosynthesis and fermentation. In: Jung, G. & Sahl, H.-G. (Eds.). Nisin and Novel Lantibiotics. ESCOM Science Publishers, Leiden, pp. 397-409.
De Vuyst, L., De Poorter, G. & Vandamme, E.J. (1990). Metabolic control of nisin biosynthesis in Lactococcus lactis subsp. lactis. In: Yu, P.-L. (ed.). Fermentation Technologies, Industrial Applications. Elsevier Applied Science, London, pp. 166-172.