Industrial Microbiology and Food Biotechnology

Proceedings

Berardo, A., De Maere, H., Stavropoulou, D.A., Rysman, T., Leroy, F. & De Smet, S. (2015). Differential effects of the curing agents sodium ascorbate and sodium nitrite on protein oxidation in dry fermented sausages. Proceedings of the 61st International Congress of Meat Science and Technology (ICOMST), Clermont-Ferrand, France, August 23-28, 7.43, 4 pp.

Sánchez Mainar, M., Xafheri, R., Samapundo, S. & Devlieghere, F., De Vuyst, L. & Leroy, F. (2015). Antimicrobial activity of potential starter cultures towards food pathogens for the production of fermented meats without nitrate or nitrite. Proceedings of the 61st International Congress of Meat Science and Technology (ICOMST), Clermont-Ferrand, France, August 23-28, 9.6, 4 pp.

Geeraerts, W., Pothakos, V., De Vuyst, L. & Leroy, F. (2015). Species diversity of lactic acid bacteria from chilled cooked meat products at expiration date in Belgian retail. Proceedings of the 61st International Congress of Meat Science and Technology (ICOMST), Clermont-Ferrand, France, August 23-28, 8.16, 4 pp.

Stavropoulou, D.A., De Maere, H., Berardo, A., De Smet, S., De Vuyst, L. & Leroy, F. (2015). Amino acid-converting behaviour of coagulase-negative staphylococci in a rich medium and in fermented sausages. Proceedings of the 61st International Congress of Meat Science and Technology (ICOMST), Clermont-Ferrand, France, August 23-28, 8.17, 4 pp.

Sánchez, M.M., Weckx, S., De Vuyst, L. & Leroy, F. (2014). Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci. Archives of Public Health 72 (Suppl 1), O4.

Laureys, D. & De Vuyst, L. (2014). Water kefir as a promising low-sugar probiotic fermented beverage. Archives of Public Health 72 (Suppl. 1), P1.

De Vuyst, L., Illeghems, K., Moens, F. & Weckx, S. (2013). Metagenomics and meta-metabolomics analyses of spontaneous cocoa bean fermentation give further insight into its microbial interactions. Proceedings of the 2nd International Conference on Microbial Diversity: 2013 Microbial Interactions in Complex Ecosystems MD2013, Turin, Italy, October 23-25, pp. 2-7.

Leroy, F., Janssens, M., Rimaux, T. & De Vuyst, L. (2013). Exploring bacterial metabolism of non-glucose energy sources in fermented meats. Proceedings of the 59th International Congress of Meat Science and Technology (ICOMST), Izmir, Turkey, August 18-23, O-26, 4 pp.

Rimaux, T., Vrancken, G., De Vuyst, L. & Leroy, F. (2010). Modelling the response of the kinetics of the arginine deiminase pathway of Lactobacillus sakei CTC 494 to acid stress. Proceedings of the 6th International Conference on Predictive Modelling in Foods, Washington DC, USA, September 8-12, p. 102-105.

Gorissen, L., Leroy, F., Raes, K., De Vuyst, L. & De Smet, S. (2010). Conjugated linoleic acid and conjugated linolenic acid production by bifidobacteria. Archives of Public Health 68 (Supplement 2), S64.

Lefeber, T., Gobert, W., Vrancken, G., Camu, N. & De Vuyst, L. (2010). Dynamics and species diversity of lactic acid bacteria and acetic acid bacteria involved in spontaneous cocoa bean fermentations carried out in vessels. Proceedings of the 16th International Cocoa Research Conference (ISBN 978-065-959-5), Nusa Dua, Bali, Indonesia, November 16-20, pp. 1317-1323.

Papalexandratou, Z., Camu, N. & De Vuyst, L. (2010). Comparison of the species diversity of the microbiota involved in spontaneous cocoa bean fermentations in Ghana, Ivory Coast, and Brazil through a culture-independent approach and metabolite target analysis. Proceedings of the 16th International Cocoa Research Conference, Nusa Dua, Bali, Indonesia, November 16-20, pp. 797-804.

De Vuyst, L., Takrama, J.F., Ampomah, Y.A., Lefeber, T. & Camu, N. (2010). Influence of a lactic acid bacterium/acetic acid bacterium starter culture on cocoa bean heap fermentation dynamics and chocolate flavour. Proceedings of the 16th International Cocoa Research Conference, Nusa Dua, Bali, Indonesia, November 16-20, pp. 1325-1332.

Falony, G. & De Vuyst, L. (2009). Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans. Proceedings of the 2009 Conference on Gastrointestinal Function, Chicago, USA, April 20-22, p. 570.

Camu, N., De Winter, T., Takrama, J.S., Bernaert, H., Vancanneyt, M. & De Vuyst, L. (2007). Identification and population dynamics of lactic acid bacteria and acetic acid bacteria active in Ghanaian cocoa bean heap fermentation. Proceedings of the 15th International Cocoa Research Conference, San José, Costa Rica, October 9-14, pp. 1539-1548.

Zamfir, M., Grosu-Tudor, S.S. & De Vuyst, L. (2007). Lactic acid bacteria in food industry and health. Proceedings of the 1st International Conference Environment – Natural Sciences – Food Industry in European Context, Baia Mare, Romania, November 16-17, pp. 465-471.

Grosu-Tudor, S.S., Zamfir, M., Van der Meulen, R.. & De Vuyst, L. (2007). Biochemical characterization of some exopolysaccharides produced by lactic acid bacteria. Proceedings of the 1st International Conference Environment – Natural Sciences – Food Industry in European Context, Baia Mare, Romania, November, 16-17, pp. 472-477.

De Vuyst, L., Makras, L., Van der Meulen, R. & Leroy, F. (2005). Fonctionallité technologique des bactéries lactiques et des probiotiques. La Santé par les Probiotiques. Applications dans ce troisième millénaire. Actes du symposium international de Montréal, 28 et 29 octobre 2004 (Ed., D. Roy). La Fondation des Gouverneurs, Québec, Canada, pp. 118-123.

De Vuyst, L., Makras, L., Van der Meulen, R. & Leroy, F. (2005). Technological functionality of lactic acid bacteria and probiotics. Probiotics and Health. Applications in the Third Millenium, Montreal, October 28 and 29, 2004 (Ed., D. Roy). La Fondation des Gouverneurs, Québec, Canada, pp. 273-283.

Anastasiou, R., Georgalaki, M., Manolopoulou, E., Kandarakis, I., De Vuyst, L. & Tsakalidou, E. (2005). Streptococcus macedonicus ACA-DC 198 as a starter and protective culture in the production of Kasseri cheese. 1st Panhellenic Congress on Food Biotechnology, Athens, Greece, March 31-April 2, pp. xxx.

Zamfir, M., Grosu-Tudor, S., Vaningelgem, F. & De Vuyst, L. (2005). Influence of the growth conditions on exopolysaccharides production by selected Streptococcus thermophilus strains. Proceedings of the Institute of Biology, vol. VII, pp. 337-345.

De Vuyst, L., Makras, E., Van der Meulen, R. & Leroy, F. (2004). Antimicrobial potential of lactic acid bacteria with a focus on probiotics. Proceedings International Symposium on Biotechnology: Food, Health and Environment, San Miguel de Tucumán, Argentina. [CD-rom].

Zamfir, M., Vaningelgem, F., Tudor, S., Laudoniu, A. & De Vuyst, L. (2004). Isolation and characterization of some exopolysaccharides produced by Streptococcus thermophilus and their importance in obtaining yoghurt with improved rheological properties. Proceedings of the Institute of Biology, vol. VI, pp. 435-444.

De Vuyst, L., Zamfir, M., Degeest, B. & Vaningelgem, F. (2003). Exopolysaccharide-producing lactic acid bacterium strains as functional starter cultures in the production of fermented milks. In Fermented Milk. Proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk, Kolding, Denmark, June 2002, International Dairy Federation Special Issue 0301, pp. 250-266.

Van Landschoot, A., van den Berg, S., De Vuyst, L. & Debourg, A. (2003). Fermentation characteristics of dried yeast for secondary fermentation of beer in bottles. Proceedings of the European Brewing Convention 2003, Dublin, Ireland, 17-22 May, pp. Xxx.

Leroy, F. & De Vuyst, L. (2003). Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin producer Lactobacillus sakei CTC 494. Proceedings of the 4th International Conference on Predictive Modelling in Foods (J.F.M. Van Impe, A.H. Geeraerd, I. Leguérinel, P. Mafart, Eds.), Quimper, Frankrijk, 15-19 June, pp. 87-89.

Neysens, P. & De Vuyst, L. (2003). Application of Lactobacillus amylovorus DCE 471 as a novel functional starter culture for the production of type II rye sourdoughs. Proceedings of the Second European Young Cereal Scientists and Technologists Workshop, Valencia, Spain, 10-11 July, p 17-18.

Verluyten, J., Messens, W., Leroy, F. & De Vuyst, L. (2002). Lactobacillus curvatus LTH 1174 is an interesting starter culture for European sausage fermentation, a modeling approach. Conference handbook SFAM January Meeting 2002 Frontiers in Microbial Fermentation and Preservation, January 9-11, Wageningen, The Netherlands, pp. 67-69.

De Vuyst, L. (2002). Hamujące dzialanie probiotycznych bakterii kwasu mlekowego. Probiotyki. Warsztaty zorganizowane w ramach projektu Accompanying Measure do projektu Flair-Flow Europe IV, pp. 23-27.

De Vuyst, L. (2002). Inhibitory effects of probiotic lactic acid bacteria. Probiotyki. Warsztaty zorganizowane w ramach projektu Accompanying Measure do projektu Flair-Flow Europe IV, pp. 28-32.

Verluyten, J., Schrijvers, V., Leroy, F. & De Vuyst, L. (2002). Modelling the behaviour of the potential meat starter culture Lactobacillus curvatus LTH 1174 as influenced by different environmental factors important for European sausage fermentations. Proceedings and Abstracts of the 18th International ICFMH Symposium ‘Friends and Foes, Food Micro 2002’, Lillehammer, Norway, 18-23 August, pp. 167-170.

Leroy, F., Verluyten, J., Messens, W. & De Vuyst, L. (2001). The success of using bacteriocin-producing starter cultures for sausage fermentation is strongly strain-dependent. Proceedings of the 47th International Congress of Meat Science and Technology, August 26-31, Kraków, Poland, Volume 2, pp. 2-3.

Van Landschoot, A., Vanderputten, D., Vlaemynck, K., Mergaert, J., Swings, J. & De Vuyst, L. (2001). The impedimetric technique for quality and hygiene control in the brewery. Proceedings of the Fifteenth Forum for Applied Biotechnology, September 24-25, Gent, Belgium, pp. 481-486.

Avonts, L. & De Vuyst, L. (2001). Antimicrobial potential of probiotic lactic acid bacteria. Proceedings of the Fifteenth Forum for Applied Biotechnology, September 24-25, Gent, Belgium, pp. 543-550.

Makras, L., Sarantinopoulos, P., Vaningelgem, F., Kalantzopoulos, G., De Vuyst, L. & Tsakalidou, E. (2001). Citrate metabolism by Enterococcus faecium ACA-DC 1681. Proceedings of the 53rd Meeting of the Hellenic Society of Biochemistry & Molecular Biology, Athens 2001, Greece, Newsletter Vol. 48, pp. 230-234.

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. Proceedings of the International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain Model-IT (M.L.A.T.M. Hertog, B.R. MacKay, Eds.), December 9-13, Palmerston North, New Zealand, pp. 363-368.

Leroy, F., Degeest, B. & De Vuyst, L. (2000). A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods. Conference Proceedings of the 3rd International Conference on Predictive Modelling in Foods (Ed. J.F.M. Van Impe), September 12-15, Leuven, Belgium, pp. 169-171.

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 Seventeenth International Conference of the International Committee on Food Microbiology and Hygiene, Veldhoven, The Netherlands, 13-17 September, pp. 647-652.

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. Proceedings 13th Forum for Applied Biotechnology. Gent, Belgium, 22-23 September, Part II, pp. 573-580.

Rizzo, A., Holck, A., De Smedt, A., ten Brink, B., Hagen, B., Montel, C., Demeyer, D., Zanardi, E., Murbrekk, E., Leroy, F., Vandendriessche, F., Lorensen, K. Venema, K., Stahnke, L., Sunesen, L., De Vuyst, L., Raemae­kers, M., Talon, R., Chizzolini, R. & Eerola, S. (1999). Control of bioflavour and safety in fermented sausages. Proceedings of the International Congress Improved Traditional Foods for the Next Century (Eds. F. Foldrá, D. Rámon & J.L. Navarro), Valencia, Spain, 28-29 October, pp. 15-16.

Willaert, R., Van de Winkel, L. & De Vuyst, L. (1999). Improvement of maltose and maltotriose brewery fermentation efficiency using immobilised cell technology. Proceedings of the EBC Congress 1999, Cannes, France, 29 May-3 June, pp. 663-670.

De Vuyst, L. (1998). Exopolysaccharides from lactic acid bacteria and their impact on technological processes. Actes du Colloque Lactic ’97 - Lactic acid bacteria, pp. 77-98.

De Vuyst, L. (1998). Exopolysaccharides from lactic acid bacteria: technological bottlenecks and practical solutions. Polymer Preprints 39 (1), pp. 673-674.

Degeest, B. & De Vuyst, L. (1998). Process characteristics of exopolysaccharide production by Streptococcus thermophilus. Polymer Preprints 39 (1), pp. 697-698.

De Vuyst, L. & Koppel, J. (1998). Improvement of the quality, naturalness and shelf-life of food products by the use of selected bacteriocins from lactic acid bacteria. Proceedings Inco-Copernicus Workshop on Food Quality Improvement, pp. 21-27.

De Vuyst, L. (1998). Fermentation technology and hygienic quality of foods. The potential role of bacteriocins from lactic acid bacteria in the preservation of food products. Proceedings of the Third Conference in Food Microbiology, pp. 25-35.

De Vuyst, L. (1998). Growth kinetics and production of probiotic lactic acid bacterium strains: limitations and breakthroughs. Proceedings 12th Fourm for Applied Biotechnology. Part II, pp. 1511-1518.

Degeest, B. & De Vuyst, L. (1997). Isolation and production of exopolysaccharides by Streptococcus thermophilus and strong evidence for their growth-associated biosynthesis. Proceedings 11th Forum for Applied Biotechnology, Part I, pp. 1199-1206.

Lejeune, R., De Vuyst, L. & Baron, G.V. (1997). Tridimensional simulation of the growth of a filamentous fungus. Proceedings 11th Forum for Applied Biotechnology, Part II, pp. 1583-1590.

De Vuyst, L. (1996). High-tech starter cultures in milk processing. Research Reports Biotechnical Faculty University of Ljubljana, Agricultural Issue (Zootechnica), Suppl. 24, pp. 205-214.

Callewaert, R. & De Vuyst, L. (1996). Purification and improved production of amylovorin L471, a bacteriocin from Lactobacillus amylovorus DCE 471. Proceedings 10th Forum for Applied Biotechnology, Part I, pp. 1565-1572.

Vandamme, E.J. & De Vuyst, L. (1990). Novel trends in peptide-antibiotic fermentations and bioconversions. Proceedings 2nd International Biotechnology Conference (Asian-Pacific), pp. 379-400.

De Vuyst, L. (1989). Biosynthese, Fermentatie en genetica van het Lactococcus lactis subsp. lactis bacteriocine, nisine. Biologisch Jaarboek Dodonaea 56, pp. 22-23.

De Vuyst, L., De Poorter, G. & Vandamme, E.J. (1989). Nutritional and metabolic regulation of the nisin fermentation process. Proceedings 4th Forum for Applied Biotechnology, pp. 1501-1506.

De Vuyst, L., Joris, K., Beel, C. & Vandamme, E.J. (1988). Physiological characterization of the nisin fermentation process. In: Breteler, H., van Lelyveld, P.H. & Luyben, K.Ch.A.M. (Eds.). Proceedings 2nd Netherlands Biotechnology Congress, pp. 436-442.

De Vuyst, L., Joris, K., Beel, C. & Vandamme, E.J. (1988). Physiological aspects of the nisin fermentation process. Proceedings 3rd Forum for Applied Biotechnology, pp. 2065-2069.

Vandamme, E.J., Vermeire, A., De Vuyst, L. & Van Loo, J. (1987). Physiological, genetical and biotechnical optimization of the xanthan fermentation process. In: Neijssel, O.M., van der Meer, R.R. & Luyben, K.Ch.A.M. (Eds.). Proceecings 4th European Congress on Biotechnology, Volume 3, p. 361.

De Vuyst, L., Vermeire, A., Van Loo, J. & Vandamme, E.J. (1987). Nutritional, physiological and process-technological improvements of the xanthan fermentation process. Proceedings 2nd Forum for Applied Biotechnology, pp. 1881-1900.