L. De Vuyst
Vrije Universiteit Brussel
Luc De Vuyst obtained a PhD in Agricultural Sciences at Ghent University in 1990. After research stays in The Netherlands, Canada, and New Zealand, he was professor in industrial microbiology and food biotechnology at the Vrije Universiteit Brussel from 1994 till 2025. He was head of the Research Group of Industrial Microbiology and Food Biotechnology, including a micro-brewery, micro-bakery, and micro-chocolate factory. His research dealt with various (spontaneous) food fermentation processes and functional starter cultures. Currently, he is owner and manager of the company FoodFerment.
- Papers in database
- 19
- Primary author
- 1 paper
- Years active
- 2000 – 2020
- Total publications
- 726
- Total citations
- 37,952
- h-index
- 104
Research Areas
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Food composition and properties
- Fermentation and Sensory Analysis
Papers (19)
- 2020Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species.10.1016/j.fm.2020.103448
- 2017Lactate- and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans.10.1016/j.ijfoodmicro.2016.10.019
- 2016Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii.10.1016/j.ijfoodmicro.2016.05.015
- 2016Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut10.3389/fmicb.2016.00979
- 2015Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides10.1128/AEM.02089-15
- 2009Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans10.1128/AEM.02649-08
- 2007Effects of Lactobacillus casei Shirota, Bifidobacterium breve, and oligofructose-enriched inulin on colonic nitrogen-protein metabolism in healthy humans.10.1152/AJPGI.00052.2006
- 2006Kinetic Analysis of Bifidobacterial Metabolism Reveals a Minor Role for Succinic Acid in the Regeneration of NAD+ through Its Growth-Associated Production10.1128/AEM.00146-06
- 2006Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds.10.1016/J.RESMIC.2005.09.002
- 2006Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.10.1016/J.IJFOODMICRO.2006.05.016
- 2005Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization10.1128/AEM.71.11.6531-6537.2005
- 2005Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production.10.1016/J.IJFOODMICRO.2005.04.004
- 2004Sodium Chloride Reduces Production of Curvacin A, a Bacteriocin Produced by Lactobacillus curvatus Strain LTH 1174, Originating from Fermented Sausage10.1128/AEM.70.4.2271-2278.2004
- 2004Primary authorThe lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations.10.1016/S0168-1605(03)00298-8
- 2003Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.10.1016/S0168-1605(02)00168-X
- 2003Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.10.1099/MIC.0.25880-0
- 2003Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.10.1016/S0168-1605(03)00079-5
- 2002Modeling Growth and Bacteriocin Production by Lactobacillus amylovorus DCE 471 in Response to Temperature and pH Values Used for Sourdough Fermentations10.1128/AEM.68.3.1431-1435.2002
- 2000Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation10.1128/AEM.66.2.606-613.2000