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
31 - 40 of 91
- Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species(2019)
Authors: Marko Verce, Luc De Vuyst, Stefan Weckx
- Effect of temperature and pH on the community dynamics of coagulasenegative staphylococci during spontaneous meat fermentation in a model system(2018)
Authors: Despoina Angeliki Stavropoulou, Panagiota Filippou, S. De Smet, Luc De Vuyst, Frédéric Leroy
Pages: 180-188 - Complementary Mechanisms for Degradation of Inulin-Type Fructans and Arabinoxylan Oligosaccharides among Bifidobacterial Strains Suggest Bacterial Cooperation(2018)
Authors: Audrey Rivière, Marija Selak, Annelies Geirnaert, P Van den Abbeele, Luc De Vuyst
- Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034(2017)
Authors: Luciana G. Ruiz-Rodríguez, Kadri Aller, Elena Bru, Luc De Vuyst, E.m. Hebert, Fernanda Mozzi
Pages: 6165-6177 - Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions(2016)
Authors: Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst
Pages: 22-32 - 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 - Microbial Ecology of Traditional Beer Fermentations(2017)
Authors: Freek Spitaels, Anneleen Wieme, Isabel Snauwaert, Luc De Vuyst, P. Vandamme
Pages: 179-196 - Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis(2018)
Authors: DA Stavropoulou, Luc De Vuyst, Frédéric Leroy
Pages: 1570-1586 - The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods(2021)
Authors: Maria L Marco, Mary Ellen Sanders, Marie Claire Arrieta, Paul D. Cotter, Luc De Vuyst, Michael G Gänzle, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Daniel J Merenstein, et al.
Pages: 196-208