Project
Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems (SRP7)
Researchers
- Luc De Vuyst (Promoter)
Department of Bio-engineering Sciences
Duration: 1 Nov 2017 → Today - Luc De Vuyst (Promoter)Duration: 1 Nov 2017 → Today
- Luc De Vuyst (Promoter)Duration: 1 Nov 2017 → Today
- Frédéric Leroy (Co-promoter)
Department of Bio-engineering Sciences
Duration: 1 Nov 2017 → Today - Frédéric Leroy (Co-promoter)
Interdisciplinary Historical Food Studies
Duration: 1 Nov 2017 → Today - Frédéric Leroy (Co-promoter)Duration: 1 Nov 2017 → Today
- Stefan Weckx (Co-promoter)
Department of Bio-engineering Sciences
Duration: 1 Nov 2017 → Today
Project partners
- Flanders Research Consortium on Fermented Foods and Beverages (Research group)
Project Partner
From1 Nov 2012 → Today - Belgian-Argentinean Research Consortium on Fermented Foods and Beverages (Research group)
Project Partner
From1 Nov 2012 → Today - Industrial Microbiology (Research group)From1 Nov 2017 → Today
- Interdisciplinary Historical Food Studies (Research group)From1 Nov 2017 → Today
- Department of Bio-engineering Sciences (Department)
Project owner
Funding
1 - 1 of 1 results
- Funding: BOF - Concerted Research Project from 1994(Principal funding)
Funding party: Flemish Government
Policy level funding: Flemish
Publications
1 - 10 of 149
- Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health(2014)
Authors: Wannes Vanderhaeghen, S. Piepers, Frédéric Leroy, E. Van Coillie, F. Haesebrouck, Sarne De Vliegher
Pages: 5275-5293 - Rethinking grand challenges within sustainable animal productionPages: 73-74
- Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process(2013)
Authors: Zoi Papalexandratou, Timothy Lefeber, Bakhtiar Bahrim, Ong Seng Lee, Heide-Marie Daniel
Pages: 73-85 - Summer Meeting 2013: growth and physiology of
bifidobacteria(2013)
Authors: Frédéric Moens, Marija Selak, Audrey Rivière
Pages: 477-491 - Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations(2013)
Authors: Dorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir
Pages: 3352-3361 - Meat fermentation at the crossroads of innovation and tradition: A historical outlook(2013)
Authors: Anneke Geyzen, Maarten Janssens
Pages: 130-137 - Elements of Innovation and Tradition in Meat Fermentation: Conflicts and Synergies(2015)
Authors: Frédéric Leroy, Peter Scholliers, Virginie Amilien
Pages: 2-8 - The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods(2021)
Authors: Maria L Marco, Mary Ellen Sanders, Marie Claire Arrieta, Paul D. Cotter, Luc De Vuyst, Michael G Gänzle, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Daniel J Merenstein, et al.
Pages: 196-208 - The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process(2021)
Authors: David Laureys, Frédéric Leroy, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme, Luc De Vuyst
Pages: 628599 - Protein oxidation affects proteolysis in a meat model system(2015)
Authors: Alberto Berardo, Erik Claeys, Els Vossen, Frédéric Leroy, Stefaan De Smet
Pages: 78-84