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
21 - 30 of 91
- 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 - Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes(2015)
Authors: Koen Illeghems, Luc De Vuyst, Stefan Weckx
- Microbial communities involved in Kaşar cheese ripening(2015)
Authors: Oğuz Aydemir, Henning Harth, Stefan Weckx, Muhammet Dervişoğlu, Luc De Vuyst
Pages: 587-595 - Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species(2018)
Authors: Jonas De Roos, P. Vandamme, Luc De Vuyst
Pages: 2763 - Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production(2019)
Authors: Jonas De Roos, Luc De Vuyst
Pages: 25-38 - The interior surfaces of wooden barrels are an additional microbial inoculation source for lambic beer production.(2019)
Authors: Jonas De Roos, David van der Veken, Luc De Vuyst
- 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 - Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation(2019)
Authors: Rudy Pelicaen, Didier Gonze, Bas Teusink, Luc De Vuyst, Stefan Weckx
Pages: 2801 - 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