Luc De Vuyst
Vrije Universiteit Brussel
372 Papers
3K Citations
Luc De Vuyst is an academic researcher from Vrije Universiteit Brussel. The author has contributed to research in topics: Fermentation & Biology. The author has an hindex of 81, co-authored 353 publications. Previous affiliations of Luc De Vuyst include Ghent University & Free University of Brussels.
Chat about Author
Papers
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy,Luc De Vuyst +1 more
TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
1.8K
Bifidobacteria and butyrate-producing colon bacteria: Importance and strategies for their stimulation in the human gut
TL;DR: It has been shown that the butyrogenic effects of ITF and AXOS are the result of cross-feeding interactions between bifidobacteria and butyrate-producing colon bacteria, such as Faecalibacterium prausnitzii and Anaerostipes, Eubacterium, and Roseburia species (clostridial cluster XIVa).
Heteropolysaccharides from lactic acid bacteria.
Luc De Vuyst,Bart Degeest +1 more
TL;DR: Suggestions are made for strain improvement, enhanced productivities and advanced modification and production processes that may contribute to the economic soundness of applications with this promising group of biomolecules.
834
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
Luc De Vuyst,Frédéric Leroy +1 more
TL;DR: The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety.
785
The sourdough microflora: biodiversity and metabolic interactions
Luc De Vuyst,Patricia Neysens +1 more
TL;DR: The sourdough microflora is composed of stable associations of lactobacilli and yeasts, in particular due to metabolic interactions, that may endure for years, although the fermentation process runs under non-aseptic conditions.
635