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Frontiers in Microbiology|March 6, 2023
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De VuystBMC Genomics|August 2, 2013
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystemKoen Illeghems, Luc De Vuyst, Stefan WeckxInternational Journal of Food Microbiology|January 18, 2024
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chainHannes Decadt, Stefan Weckx, Luc De VuystApplied and Environmental Microbiology|July 4, 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 conditionsJurgen Verluyten, Winy Messens, Luc De VuystInternational Journal of Food Microbiology|October 7, 2003
Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471Patricia Neysens, Winy Messens, Luc De VuystJournal of Food Protection|October 26, 2005
Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditionsFrédéric Leroy, Kristoff Lievens, Luc De VuystMicrobiology (Reading, England)|March 17, 2021
Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditionsLuc De Vuyst, Raf Callewaert, Kurt CrabbéCritical Reviews in Food Science and Nutrition|May 14, 2026
Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoringInés Pradal, Stefan Weckx, Luc De VuystFrontiers in Microbiology|February 2, 2026
Application of Lacticaseibacillus paracasei and Tetragenococcus halophilus as adjunct starter cultures in Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De VuystCritical Reviews in Food Science and Nutrition|June 11, 2014
Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation StrategiesCharalampos Vasilopoulos, Luc De Vuyst, Frédéric LeroyPageof 26