Luc De Vuyst
11PUBLICATIONS
4CO-AUTHORS
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Publications (11)
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|Sep 24, 2025
Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin.Víctor González-Alonso, Marko Verce, Inés Pradal
|Aug 12, 2025
Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production.Inés Pradal, Jasper Kaesemans, Thomas Gettemans
|Feb 27, 2025
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Inés Pradal, Stefan Weckx, Luc De Vuyst
|Mar 06, 2024
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.Dries Bongaerts, Arne Bouchez, Jonas De Roos
|Jan 17, 2024
Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid.Hannes Decadt, Louise Vermote, Cristian Díaz-Muñoz
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