Researcher
David Laureys
- Keywords:kombucha, lactic acid bacteria, beverage, yeast, fermentation, beer, acetic acid bacteria, food
- Disciplines:Industrial microbiology, Bioprocessing, bioproduction and bioproducts, Fermentation
Affiliations
- Department of Biotechnology (Department)
Member
From1 Sep 2018 → Today - Department of Biochemistry and microbiology (Department)
Member
From11 Sep 2014 → 24 Sep 2017
Projects
1 - 3 of 3
- MaltLess: Pushing boundaries in brewing by using 100% alternative cerealsFrom1 Dec 2023 → TodayFunding: IWT / VLAIO - TETRA fund
- NABLAB: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cerealsFrom1 Dec 2021 → 30 Nov 2023Funding: IWT / VLAIO - TETRA fund
- Use of alternative cereals and pseudocereals for the production of high-quality innovative beers (AlterBrew)From1 Oct 2019 → 31 Dec 2021Funding: IWT / VLAIO - TETRA fund
Publications
1 - 10 of 18
- Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina(2023)
Authors: Gowri Amanda Hettiarachchi, Margo Cnockaert, Marie Joossens, David Laureys, Jessika De Clippeleer, Nicolas J. Vereecken, Denis Michez, Guy Smagghe, Dirk de Graaf, Peter Vandamme
Pages: 510 - 527 - Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition(2023)
Authors: Arne Demeester, David Laureys, Jeroen Baillière, Joren Huys, Pieter Vermeir, Ingrid De Leyn, Dana Vanderputten
Pages: 66 - 75 - The impact of 10 unmalted alternative adjuncts on wort characteristics(2023)
Authors: David Laureys, Jeroen Baillière, Pieter Vermeir, Dana Vanderputten, Jessika De Clippeleer
- 10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process(2022)
Authors: Jeroen Baillière, David Laureys, Filip Van Opstaele, Gert De Rouck, Luc De Cooman, Dana Vanderputten
- Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance(2022)
Authors: Elia Myncke, David Laureys, Jeroen Baillière, Dana Vanderputten, Jessika De Clippeleer
Pages: 55 - 62 - Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process(2022)
Authors: David Laureys, Frédéric Leroy, Peter Vandamme, Luc De Vuyst
- 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, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme, Luc De Vuyst
- 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
- Oxygen and diverse nutrients influence the water kefir fermentation process(2018)
Authors: David Laureys, Maarten Aerts, Peter Vandamme, Luc De Vuyst
Pages: 351 - 361 - 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