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Plos One|June 6, 2012
Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityKoen Illeghems, Luc De Vuyst, Zoi Papalexandratou, et al.
Frontiers in Microbiology|December 12, 2022
Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strainsRudy Pelicaen, Stefan Weckx, Didier Gonze, et al.
Applied and Environmental Microbiology|April 7, 2004
Short fractions of oligofructose are preferentially metabolized by Bifidobacterium animalis DN-173 010Roel Van der Meulen, Lazlo Avonts, Luc De Vuyst
Food Microbiology|March 13, 2018
Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retailWim Geeraerts, Vasileios Pothakos, Luc De Vuyst, et al.
Food Microbiology|March 13, 2018
Oxygen and diverse nutrients influence the water kefir fermentation processDavid Laureys, Maarten Aerts, Peter Vandamme, et al.
Applied and Environmental Microbiology|October 24, 2006
Cross-feeding between Bifidobacterium longum BB536 and acetate-converting, butyrate-producing colon bacteria during growth on oligofructoseGwen Falony, Angeliki Vlachou, Kristof Verbrugghe, et al.
Food Microbiology|May 17, 2011
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and BrazilZoi Papalexandratou, Nicholas Camu, Gwen Falony, et al.
International Journal of Systematic and Evolutionary Microbiology|January 8, 2016
Bifidobacterium aquikefiri sp. nov., isolated from water kefirDavid Laureys, Margo Cnockaert, Luc De Vuyst, et al.
BMC Genomics|April 17, 2015
Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environmentIsabel Snauwaert, Pieter Stragier, Luc De Vuyst, et al.
Frontiers in Microbiology|January 11, 2020
The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir FermentationDavid Laureys, Maarten Aerts, Peter Vandamme, et al.
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