L. De Vuyst

Vrije Universiteit Brussel

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)

• 2020
  Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species.10.1016/j.fm.2020.103448
• 2017
  Lactate- 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
• 2016
  Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii.10.1016/j.ijfoodmicro.2016.05.015
• 2016
  Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut10.3389/fmicb.2016.00979
• 2015
  Mutual 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
• 2009
  Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans10.1128/AEM.02649-08
• 2007
  Effects of Lactobacillus casei Shirota, Bifidobacterium breve, and oligofructose-enriched inulin on colonic nitrogen-protein metabolism in healthy humans.10.1152/AJPGI.00052.2006
• 2006
  Kinetic 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
• 2006
  Kinetic 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
• 2006
  Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471.10.1016/J.IJFOODMICRO.2006.05.016
• 2005
  Lactobacillus paracasei subsp. paracasei 8700:2 Degrades Inulin-Type Fructans Exhibiting Different Degrees of Polymerization10.1128/AEM.71.11.6531-6537.2005
• 2005
  Carbon 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
• 2004
  Sodium 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 author
  The 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
• 2003
  Modelling 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
• 2003
  Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions.10.1099/MIC.0.25880-0
• 2003
  Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471.10.1016/S0168-1605(03)00079-5
• 2002
  Modeling 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
• 2000
  Bacteriocin Production with Lactobacillus amylovorus DCE 471 Is Improved and Stabilized by Fed-Batch Fermentation10.1128/AEM.66.2.606-613.2000