Researcher
Stefan Weckx
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Food fermentation, Metagenomics, Food microbiology, Analysis of next-generation sequence data, Post harvest technologies of plants, animals and fish (incl. transportation and storage), Genomics
Affiliations
- Industrial Microbiology (Research group)
Member
From31 May 2016 → Today - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2019 → Today - Department of Bio-engineering Sciences (Department)
Member
From8 Apr 2019 → 30 Sep 2019 - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2010 → 20 Oct 2022 - Department of Bio-engineering Sciences (Department)
Member
From1 Jun 2006 → 30 Sep 2014
Projects
1 - 10 of 12
- EuroCC 2 : National Competence Centres in the framework of EuroHPC Phase 2From1 Jan 2023 → TodayFunding: HORIZON.2.4 - Digital, Industry and Space
- FWO COFINANCIERING PROJECT National Competence Center (NCC) project - Project: 101101903 — EUROCC 2 —From1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- SRP-Onderzoekszwaartepunt: Understanding the complexity of spontaneous fermented food ecosystemsFrom1 Nov 2022 → TodayFunding: BOF - projects
- HealthFerm : Innovative pulse and cereal-based food fermentations for human health and sustainable dietsFrom1 Sep 2022 → TodayFunding: HORIZON.2.6 - Food, Bioeconomy, Natural Resources, Agriculture and Environment
- GEAR: “Industrial Food Biotechnology: Food Fermentations and Functional Starter Cultures ”From1 Jan 2021 → TodayFunding: IOF - technology concept exploration, IOF - mandates
- EuroHPC - EuroCC project: National Competence Centres in the framework of EuroHPCFrom1 Sep 2020 → 31 Dec 2022Funding: Other EU initiatives out of framework
- FWO COFINANCIERING PROJECT EUROHPC/NCC: National Competence Centres in the framework of EuroHPCFrom1 Sep 2020 → 31 Dec 2022Funding: FWO Prices and sabbaticals (before FWO undefined)
- Functional coagulase-negative staphylococci to improve quality and safety during meat fermentationsFrom1 Jan 2018 → 31 Dec 2021Funding: FWO research project (including WEAVE projects)
- FWO-SB-Beurs: A systems biology methodology to identify candidate functional starter cultures in food fermentation processesFrom1 Jan 2016 → 31 Dec 2019Funding: FWO fellowships
- Unravelling the functionality of the cocoa bean fermentation process through a combined metagenomic and metatranscriptomic sequencing approachFrom1 Oct 2015 → 30 Sep 2019Funding: FWO fellowships
Publications
1 - 10 of 43
- The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain(2024)
Authors: Hannes Decadt, Stefan Weckx, Luc De Vuyst
- Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid(2024)
Authors: Hannes Decadt, Louise Vermote, Cristian Díaz-Muñoz, Stefan Weckx, Luc De Vuyst
- Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages(2023)
Authors: Atena Sadat Sombolestani, Dries Bongaerts, Eliza Depoorter, Ilse Cleenwerck, Anneleen D. Wieme, Scott J. Britton, Stefan Weckx, Luc De Vuyst, Peter Vandamme
- Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof(2023)
Authors: Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst
- New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation(2023)
Authors: Louise Vermote, Jonas De Roos, Margo Cnockaert, Peter Vandamme, Stefan Weckx, Luc De Vuyst
Pages: 1-17 - The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production(2023)
Authors: Hannes Decadt, Stefan Weckx, Luc De Vuyst
Pages: 1-20 - An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.(2023)
Authors: Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, et al.
- To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period(2022)
Authors: Evelyne Duthoo, K De Reu, Frédéric Leroy, Stefan Weckx, Marc Heyndrickx, Geertrui Rasschaert
Pages: 1-13 - Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848T and Acetobacter senegalensis 108B cocoa strains(2022)
Authors: Rudy Pelicaen, Stefan Weckx, Didier Gonze, Luc De Vuyst
Pages: 1-12 - Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population.(2022)
Authors: Cristian Díaz-Muñoz, Marko Verce, Luc De Vuyst, Stefan Weckx