Organisation
Belgian-Argentinean Research Consortium on Fermented Foods and Beverages
Research Group
The research topic of BAFF is Exploring the microbial diversity of lactic acid bacteria and acetic acid bacteria in tropical fruits from the Northern Region of Argentina for the production of health-promoting and/or industrially relevant metabolites
Projects
1 - 6 of 6
- GEAR: “Industrial Food Biotechnology: Food Fermentations and Functional Starter Cultures ”From1 Jan 2021 → TodayFunding: IOF - technology concept exploration, IOF - mandates
- ICON project SOURFUN : Leveraging sourdough functionality for the production of nutritionally and organoleptically optimized breadFrom1 Sep 2020 → TodayFunding: VLAIO - Flanders' FOOD- ICON
- SBO project FIBRAXFUN: A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value ChainFrom1 Sep 2019 → 30 Nov 2023Funding: VLAIO - Flanders' FOOD - COOCK
- ICON project: Sourdough.From1 Mar 2018 → 31 May 2021Funding: IWT / VLAIO - Flanders' FOOD
- Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.From1 Jan 2018 → TodayFunding: University - Project driven research
- Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystemsFrom1 Nov 2012 → TodayFunding: University - Project driven research, BOF - Concerted Research Project from 1994
Publications
1 - 10 of 91
- Part 1 - Foods and their associated microbes: meat and meat products(2019)
Authors: Wim Jan L Geeraerts, Despoina Angeliki Stavropoulou, Luc De Vuyst
Pages: 57-90 - Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment(2015)
Authors: Isabel Snauwaert, Pieter Stragier, Luc De Vuyst, Peter Vandamme
- Microbial and nutritional characteristics of fermented wheat bran in traditional Romanian borş production(2019)
Authors: Silvia Grosu-Tudor, Iulia-Roxana Stefan, Mihaela - Marilena Stancu, Calina-Petruta Cornea, Luc De Vuyst, Zamfir Medana
Pages: 440-447 - Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role(2018)
Authors: Jonas De Roos, Marko Verce, Maridi Aerts, Peter Vandamme, Luc De Vuyst
- Integrated culturing, modeling and transcriptomics uncovers complex interactions and emergent behavior in a three-species synthetic gut community(2018)
Authors: Kevin D'hoe, Stefan Vet, Karoline Faust, Frédéric Moens, Gwen Falony, Didier Gonze, Veronica Llorens-Rico, Lendert Gelens, Jan Danckaert, Luc De Vuyst, et al.
- Temporal shotgun metagenomic dissection of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria(2020)
Authors: Vasileios Pothakos, Luc De Vuyst, Jiyuan Sophia Zhang, Florac De Bruyn, Marko Verce, Julio Torres, Michael Callanan, Cyril Moccand, Stefan Weckx
Pages: 1-15 - Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: the case of fermented meat(2019)
Authors: Emiel van Reckem, Wim Jan L Geeraerts, Christina Charmpi, David van der Veken, Luc De Vuyst, Frédéric Leroy
Pages: 1-11 - Following Coffee Production from Cherries to Cup:Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica(2019)
Authors: Jiyuan Sophia Zhang, Florac De Bruyn, Vasileios Pothakos, Julio Torres, Carlos Falconi, Cyril Moccand, Stefan Weckx, Luc De Vuyst
- Curing of cocoa beans: fine-scale monitoring of the starter cultures applied and metabolomics of the fermentation and drying steps(2021)
Authors: Cristian Díaz-Muñoz, Dario Van de Voorde, Andrea Comasio, Marko Verce, Carlos Hernandez Aguirre, Stefan Weckx, Luc De Vuyst
- Omics approaches to understand sourdough fermentation processes(2019)
Authors: Stefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst
Pages: 90-102