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
41 - 50 of 91
- Influence of Various Processing Parameters on the Microbial Community Dynamics, Metabolomic Profiles, and Cup Quality During Wet Coffee Processing(2019)
Authors: Jiyuan Sophia Zhang, Florac De Bruyn, Vasileios Pothakos, Sara Contreras Martos, Zhiying Cai, Cyril Moccand, Stefan Weckx, Luc De Vuyst
- Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process(2017)
Authors: David Laureys, Amandine Van Jean, Jean Dumont, Luc De Vuyst
Pages: 2811-2819 - Diverse Microbial Composition of Sourdoughs From Different Origins(2020)
Authors: Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst
- Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with European fermented meats from different origins(2020)
Authors: Emiel Niels Van Reckem, Christina Charmpi, David van der Veken, Wim Borremans, Luc De Vuyst, Stefan Weckx, Frédéric Leroy
- 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 water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process(2017)
Authors: David Laureys, Luc De Vuyst
Pages: 719-732 - 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 - 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 - The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process(2021)
Authors: David Laureys, Frédéric Leroy, T. Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme, Luc De Vuyst
Pages: 628599