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International Journal of Food Microbiology|April 28, 2005
Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing Lactobacillus sakei CTC 494 strainFrédéric Leroy, Luc De VuystApplied and Environmental Microbiology|February 18, 2014
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentationDavid Laureys, Luc De VuystFEMS Microbiology Reviews|May 19, 2020
Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processesLuc De Vuyst, Frédéric LeroyFrontiers in Microbiology|August 22, 2022
Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?Arne Bouchez, Luc De VuystJournal of Molecular Microbiology and Biotechnology|September 11, 2007
Bacteriocins from lactic acid bacteria: production, purification, and food applicationsLuc De Vuyst, Frédéric LeroyJournal of the Science of Food and Agriculture|September 25, 2018
Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer productionJonas De Roos, Luc De VuystJournal of Applied Microbiology|October 2, 2021
Functional yeast starter cultures for cocoa fermentationCristian Díaz-Muñoz, Luc De VuystCurrent Opinion in Biotechnology|September 2, 2017
Acetic acid bacteria in fermented foods and beveragesJonas De Roos, Luc De VuystInternational Journal of Food Microbiology|October 11, 2005
Functional meat starter cultures for improved sausage fermentationFrédéric Leroy, Jurgen Verluyten, Luc De VuystBMC Genomics|October 14, 2015
Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processesKoen Illeghems, Luc De Vuyst, Stefan WeckxPageof 26