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
11 - 20 of 91
- Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry(2019)
Authors: Wim Jan L Geeraerts, Luc De Vuyst, Frédéric Leroy, Simon Van Kerrebroeck
Pages: 196 -206 - Species diversity of lactic acid bacteria from chilled cooked meat products at expiration date in Belgian retail(2015)
Authors: Wim Jan L Geeraerts, Vasileios Pothakos, Luc De Vuyst
Pages: 35-36 - The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH(2018)
Authors: Despoina Angeliki Stavropoulou, Emiel van Reckem, S. De Smet, Luc De Vuyst, Frédéric Leroy
Pages: 52-59 - 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 Ecology and Process Technology of Sourdough Fermentation(2017)
Authors: Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
Pages: 49-160 - Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production(2019)
Authors: Jonas De Roos, Luc De Vuyst
Pages: 25-38 - 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 - Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach(2016)
Authors: Koen Illeghems, Rudy Pelicaen, Luc De Vuyst, Stefan Weckx
Pages: 68-78 - Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria(2018)
Authors: Sander Wuyts, Wannes Van Beeck, Eline Oerlemans, Stijn Wittouck, Ingmar J.J. Claes, Ilke De Boeck, Stefan Weckx, Bart Lievens, Luc De Vuyst, Sarah Lebeer
Pages: e00134-18 - Species diversity of lactic acid bacteria from chilled cooked meat products at expiration date in Belgian retail(2015)
Authors: Wim Jan L Geeraerts, Vasileios Pothakos, Luc De Vuyst
Pages: 233-237