Bacteriocins of lactic acid bacteria to combat undesirable bacteria in dairy productsLEROY, Frédéric; DE VUYST, Luc.Australian journal of dairy technology. 2010, Vol 65, Num 3, pp 143-149, issn 0004-9433, 7 p.Conference Paper

Continuous production of L(+)-tartaric acid from cis-epoxysuccinate using a membrane recycle reactorWILLAERT, Ronnie; DE VUYST, Luc.Applied microbiology and biotechnology. 2006, Vol 71, Num 2, pp 155-163, issn 0175-7598, 9 p.Article

A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494LEROY, Frédéric; DE VUYST, Luc.Applied and environmental microbiology (Print). 2003, Vol 69, Num 2, pp 1093-1099, issn 0099-2240, 7 p.Article

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdoughRAVYTS, Frederic; DE VUYST, Luc.Food microbiology. 2011, Vol 28, Num 6, pp 1129-1139, issn 0740-0020, 11 p.Article

The sourdough microflora: biodiversity and metabolic interactionsDE VUYST, Luc; NEYSENS, Patricia.Trends in food science & technology (Regular ed.). 2005, Vol 16, Num 1-3, pp 43-56, issn 0924-2244, 14 p.Article

Lactic acid bacteria as functional starter cultures for the food fermentation industryLEROY, Frédéric; DE VUYST, Luc.Trends in food science & technology (Regular ed.). 2004, Vol 15, Num 2, pp 67-78, issn 0924-2244, 12 p.Article

Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phaseLEROY, Frédéric; DE VUYST, Luc.International journal of food microbiology. 2002, Vol 72, Num 1-2, pp 155-164, issn 0168-1605Article

Growth of the bacteriocin-producing lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion : A nutrient depletion model for the growth of lactic acid bacteriaLEROY, Frédéric; DE VUYST, Luc.Applied and environmental microbiology (Print). 2001, Vol 67, Num 10, pp 4407-4413, issn 0099-2240Article

Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausageVERLUYTEN, Jurgen; MESSENS, Winy; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 4, pp 2271-2278, issn 0099-2240, 8 p.Article

Functional meat starter cultures for improved sausage fermentationLEROY, Frédéric; VERLUYTEN, Jurgen; DE VUYST, Luc et al.International journal of food microbiology. 2006, Vol 106, Num 3, pp 270-285, issn 0168-1605, 16 p.Article

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 conditionsVERLUYTEN, Jurgen; MESSENS, Winy; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2003, Vol 69, Num 7, pp 3833-3839, issn 0099-2240, 7 p.Article

The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurtRAVYTS, Frederic; DE VUYST, Luc; LEROY, Frederic et al.International journal of dairy technology. 2011, Vol 64, Num 4, pp 536-543, issn 1364-727X, 8 p.Article

Interactions of meat-associated bacteriocin-producing lactobacilli with Listeria innocua under stringent sausage fermentation conditionsLEROY, Frederic; LIEVENS, Kristoff; DE VUYST, Luc et al.Journal of food protection. 2005, Vol 68, Num 10, pp 2078-2084, issn 0362-028X, 7 p.Article

Modeling bacteriocin resistance and inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under sausage fermentation conditionsLEROY, Frédéric; LIEVENS, Kristoff; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 11, pp 7567-7570, issn 0099-2240, 4 p.Article

Influence of complex nutrient source on growth of and curvacin A production by sausage isolate Lactobacillus curvatus LTH 1174VERLUYTEN, Jurgen; LEROY, Frédéric; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 9, pp 5081-5088, issn 0099-2240, 8 p.Article

Effect of sodium chloride on growth and bacteriocin production by Lactobacillus amylovorus DCE 471NEYSENS, Patricia; MESSENS, Winy; DE VUYST, Luc et al.International journal of food microbiology. 2003, Vol 88, Num 1, pp 29-39, issn 0168-1605, 11 p.Article

Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentationsDE BRUYNE, Katrien; CAMU, Nicholas; DE VUYST, Luc et al.International journal of systematic and evolutionary microbiology (Print). 2009, Vol 59, pp 7-12, issn 1466-5026, 6 p., 1Article

Biodiversity and identification of sourdough lactic acid bacteriaDE VUYST, Luc; VANCANNEYT, Marc.Food microbiology. 2007, Vol 24, Num 2, pp 120-127, issn 0740-0020, 8 p.Conference Paper

The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor usedLEROY, Frédéric; VANKRUNKELSVEN, Sarah; DE GREEF, Johan et al.International journal of food microbiology. 2003, Vol 83, Num 1, pp 27-38, issn 0168-1605, 12 p.Article

UDP-N-acetylglucosamine 4-epimerase activity indicates the presence of N-acetylgalactosamine in exopolysaccharides of Streptococcus thermophilus strainsDEGEEST, Bart; VANINGELGEM, Frederik; LAWS, Andrew P et al.Applied and environmental microbiology (Print). 2001, Vol 67, Num 9, pp 3976-3984, issn 0099-2240Article

Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profilesDE VIN, Filip; RADSTRÖM, Peter; HERMAN, Lieve et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 7, pp 3659-3667, issn 0099-2240, 9 p.Article

Short fractions of oligofructose are preferentially metabolized by Bifidobacterium animalis DN-173 010VAN DER MEULEN, Roel; AVONTS, Lazlo; DE VUYST, Luc et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 4, pp 1923-1930, issn 0099-2240, 8 p.Article

Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type FructansFALONY, Gwen; CALMEYN, Thomas; LEROY, Frédéric et al.Applied and environmental microbiology (Print). 2009, Vol 75, Num 8, pp 2312-2319, issn 0099-2240, 8 p.Article

Enterocin a production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletionVAN DEN BERGHE, Erika; DE WINTER, Tom; DE VUYST, Luc et al.International journal of food microbiology. 2006, Vol 107, Num 2, pp 159-170, issn 0168-1605, 12 p.Article

Weissella fabaria sp. nov., from a Ghanaian cocoa fermentationDE BRUYNE, Katrien; CAMU, Nicholas; DE VUYST, Luc et al.International journal of systematic and evolutionary microbiology (Print). 2010, Vol 60, pp 1999-2005, issn 1466-5026, 7 p., 9Article