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Luc De Vuyst

Vrije Universiteit Brussel
Ghent University

637

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18820

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Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.

2021 Frontiers in Microbiology
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A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities.

2021 Frontiers in Microbiology
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High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation.

2021 International Journal of Food Microbiology
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

2021 Nature Reviews Gastroenterology & Hepatology
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Functional yeast starter cultures for cocoa fermentation.

2021 Journal of Applied Microbiology
- Cristian Díaz-Muñoz
- Luc De Vuyst
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Characterization of novel Gluconobacter species from fruits and fermented food products: Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov.

2021 International Journal of Systematic and Evolutionary Microbiology
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Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.

2021 Critical Reviews in Food Science and Nutrition
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Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.

2021 Applied and Environmental Microbiology
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The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process.

2021 Frontiers in Microbiology
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Roasting-induced changes in cocoa beans with respect to the mood pyramid

2020 Food Chemistry
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