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
- Systemic Availability and Metabolism of Colonic-derived Short-chain Fatty Acids in Healthy Subjects – a stable isotope study(2017)
Authors: Eef Boets, SV Gomand, Lise Deroover, Tom Preston, Karen Vermeulen, Vicky De Preter, Henrike Hamer, Guy Van den Mooter, Luc De Vuyst, C. M Courtin, et al.
Pages: 541-555 - Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga(2015)
Authors: Ulrike Lyhs, Isabel Snauwaert, Eija Pihlajaviita, Luc De Vuyst, P. Vandamme
Pages: 2586-2590 - Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?(2018)
Authors: Frédéric Leroy, Teresa Aymerich, Marie-Christine Champomier-Vergès, Luca Cocolin, Luc De Vuyst, Monica Flores, Françoise Leroi, Sabine Leroy, R. Talon, Rudi Vogel, et al.
Pages: 67-70 - Mutual cross-feeding interactions between Bifidobacterium longum NCC2705 and Eubacterium rectale ATCC 33656 explain the bifidogenic and butyrogenic effects of arabinoxylan-oligosaccharides(2015)
Authors: Audrey Rivière, Mérilie Gagnon, Stefan Weckx, Denis Roy, Luc De Vuyst
Pages: 7767-7781 - Microbial communities involved in Kaşar cheese ripening(2015)
Authors: Oğuz Aydemir, Henning Harth, Stefan Weckx, Muhammet Dervişoğlu, Luc De Vuyst
Pages: 587-595 - Microbial Ecology and Process Technology of Sourdough Fermentation(2017)
Authors: Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
Pages: 49-160 - Fungal-bacterial networks in the populus rhizobiome are impacted by soil properties and host genotype(2019)
Authors: Emiel Niels Van Reckem, Wim Jan L Geeraerts, Christina Charmpi, David van der Veken, Luc De Vuyst
Pages: 1-21 - Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii(2016)
Authors: Frédéric Moens, Stefan Weckx, Luc De Vuyst
Pages: 76-85 - Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail(2018)
Authors: Wim Jan L Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frédéric Leroy
Pages: 209-215 - Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production(2019)
Authors: Jonas De Roos, Luc De Vuyst
Pages: 25-38