Luc De Vuyst

Vrije Universiteit Brussel — Belgium

Agricultural and Biological Sciences · Life Sciences

104h-index37.7kcitations728works4.82yr avg
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Research Topics

Probiotics and Fermented Foods(382), Microbial Metabolites in Food Biotechnology(255), Meat and Animal Product Quality(102), Food composition and properties(96), Fermentation and Sensory Analysis(74)

Publications728 total

Insights into the production of erythritol by strains of <i>Limosilactobacillus fermentum</i> of sourdough origin
Applied and Environmental Microbiology·2025Open Access
Fructophilic metabolism of mannitol-producing <i>Fructobacillus</i> strains under different carbon sources and electron acceptors
Journal of Applied Microbiology·2025
Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus
Food Research International·2025· 2 citedOpen Access
Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production
Applied and Environmental Microbiology·2025· 1 citedOpen Access
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative
2025Open Access
Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative
2025· 1 citedOpen Access
Metagenomic and meta-metabolomic analysis of traditional Korean rice vinegar productions shows a large variability between producers
International Journal of Food Microbiology·2025· 2 citedOpen Access
Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production
International Journal of Food Microbiology·2025· 3 cited
Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheeses
Frontiers in Microbiology·2025· 6 citedOpen Access
Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality
International Dairy Journal·2025· 1 cited
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans
Food Hydrocolloids·2025· 4 citedOpen Access
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations
Applied and Environmental Microbiology·2025· 11 citedOpen Access
Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial
Current Research in Food Science·2024· 4 citedOpen Access
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production
Applied and Environmental Microbiology·2024· 7 citedOpen Access
Fruit beers, beers with or without a co-fermentation step with fruits
Current Opinion in Biotechnology·2024· 11 citedOpen Access
Wheat Sourdough Breadmaking: A Scoping Review
Annual Review of Food Science and Technology·2024· 13 citedOpen Access
Decarboxylase activity of the non-starter lactic acid bacterium <i>Loigolactobacillus rennini</i> gives crack defects in Gouda cheese through the production of γ-aminobutyric acid
Applied and Environmental Microbiology·2024· 10 citedOpen Access
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain
International Journal of Food Microbiology·2024· 11 citedOpen Access
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
International Journal of Food Microbiology·2023· 9 citedOpen Access
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
International Journal of Food Microbiology·2023· 17 citedOpen Access
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Frequent Co-authors

Frédéric Leroy(9), Stefan Weckx(5), Erick Vandamme(5), Marc Vancanneyt(5), Simon Van Kerrebroeck(4), Effie Tsakalidou(3), Geert Huys(3), Nicholas Camu(3), Peter Vandamme(3), Fernanda Mozzi(3), Jean Swings(3), Audrey Rivière(2), Bart Degeest(2), Henning Harth(2), Vicky De Preter(2), Kristin Verbeke(2), Frederik Vaningelgem(2), Kristof Verbrugghe(2), Raf Callewaert(2), Tom De Winter(2)