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
- The influence of processing parameters on starter culture performance(2014)Edition: 2
Authors: Tom Goudman, Luc De Vuyst
Pages: 169-175 - Modelling the response of the kinetics of the arginine deiminase pathway in Lactobacillus sakei CTC 494 to acid stress(2010)
Authors: Tom Rimaux, Gino Vrancken, Luc De Vuyst
Pages: 102-105 - Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up(2018)
Authors: Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou, Luc De Vuyst, S. De Smet, Frédéric Leroy
Pages: 60-66 - The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation(2019)
Authors: David Laureys, Maarten Aerts, Peter Vandamme, Luc De Vuyst
Pages: 2876 - Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101(2018)
Authors: Marko Verce, Luc De Vuyst
Pages: 1-2 - Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows(2015)
Authors: Frédéric Leroy, E. Van Coillie, Gorik Braem, Veerle Piessens, Bert Verbist, Luc De Vuyst, Sarne De Vliegher
Pages: 7893-7898 - A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities(2021)
Authors: Marko Verce, Jorn Schoonejans, Carlos Hernandez Aguirre, Ramón Molina-Bravo, Luc De Vuyst, Stefan Weckx
Pages: 641185 - The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process(2017)
Authors: David Laureys, Luc De Vuyst
Pages: 719-732 - Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry(2018)
Authors: Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
Pages: 254-262 - Inulin-type fructan degradation capacity of Clostridium cluster IV and XIVa butyrate-producing colon bacteria and their associated metabolic outcomes.(2017)
Authors: Frédéric Moens, Luc De Vuyst
Pages: 473-490