Researcher
Cristian Díaz-Muñoz
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Post harvest technologies of plants, animals and fish (incl. transportation and storage), Genomics, Food fermentation, Metagenomics, Food microbiology, Food technology, Food sciences and (bio)technology not elsewhere classified
Affiliations
- Industrial Microbiology (Research group)
Member
From1 Apr 2018 → Today - Department of Bio-engineering Sciences (Department)
Member
From1 Apr 2022 → 31 Mar 2023 - Department of Bio-engineering Sciences (Department)
Member
From8 Apr 2019 → 31 Mar 2022 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From11 Apr 2018 → 14 Apr 2023 - Department of Bio-engineering Sciences (Department)
Member
From1 Apr 2018 → 20 Oct 2022
Publications
1 - 6 of 6
- 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
- Comparative genomic analysis of Periweissella and the characterization of novel motile species(2023)
Authors: Nanzhen Qiao, Julia Bechtner, Margo Cnockaert, Eliza Depoorter, Cristian Díaz-Muñoz, Peter Vandamme, Luc De Vuyst, Michael G Gänzle
- 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
- 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.
- 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
- 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