De Vuyst L - Search Results

1

Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.

Laureys D, Leroy F, Vandamme P, De Vuyst L. Laureys D, et al. Among authors: de vuyst l. Front Microbiol. 2022 May 6;13:871550. doi: 10.3389/fmicb.2022.871550. eCollection 2022. Front Microbiol. 2022. PMID: 35602025 Free PMC article.

2

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K.

Leroy F, de Vuyst L. Leroy F, et al. Among authors: de vuyst l. Appl Environ Microbiol. 1999 Mar;65(3):974-81. doi: 10.1128/AEM.65.3.974-981.1999. Appl Environ Microbiol. 1999. PMID: 10049850 Free PMC article.

3

The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

Leroy F, de Vuyst L. Leroy F, et al. Among authors: de vuyst l. Appl Environ Microbiol. 1999 Dec;65(12):5350-6. doi: 10.1128/AEM.65.12.5350-5356.1999. Appl Environ Microbiol. 1999. PMID: 10583988 Free PMC article.

4

Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria.

Leroy F, De Vuyst L. Leroy F, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2001 Oct;67(10):4407-13. doi: 10.1128/AEM.67.10.4407-4413.2001. Appl Environ Microbiol. 2001. PMID: 11571136 Free PMC article.

5

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.

Messens W, Verluyten J, Leroy F, De Vuyst L. Messens W, et al. Among authors: de vuyst l. Int J Food Microbiol. 2003 Feb 25;81(1):41-52. doi: 10.1016/s0168-1605(02)00168-x. Int J Food Microbiol. 2003. PMID: 12423917

6

A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494.

Leroy F, De Vuyst L. Leroy F, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2003 Feb;69(2):1093-9. doi: 10.1128/AEM.69.2.1093-1099.2003. Appl Environ Microbiol. 2003. PMID: 12571034 Free PMC article.

7

The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used.

Leroy F, Vankrunkelsven S, De Greef J, De Vuyst L. Leroy F, et al. Among authors: de vuyst l, de greef j. Int J Food Microbiol. 2003 May 25;83(1):27-38. doi: 10.1016/s0168-1605(02)00316-1. Int J Food Microbiol. 2003. PMID: 12672590

8

Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation.

Leroy F, Foulquié Moreno MR, De Vuyst L. Leroy F, et al. Among authors: de vuyst l. Int J Food Microbiol. 2003 Dec 1;88(2-3):235-40. doi: 10.1016/s0168-1605(03)00185-5. Int J Food Microbiol. 2003. PMID: 14596995 Review.

9

Effects of different spices used in production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH 1174.

Verluyten J, Leroy F, De Vuyst L. Verluyten J, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2004 Aug;70(8):4807-13. doi: 10.1128/AEM.70.8.4807-4813.2004. Appl Environ Microbiol. 2004. PMID: 15294818 Free PMC article.

10

Influence of complex nutrient source on growth of and curvacin a production by sausage isolate Lactobacillus curvatus LTH 1174.

Verluyten J, Leroy F, De Vuyst L. Verluyten J, et al. Among authors: de vuyst l. Appl Environ Microbiol. 2004 Sep;70(9):5081-8. doi: 10.1128/AEM.70.9.5081-5088.2004. Appl Environ Microbiol. 2004. PMID: 15345385 Free PMC article.

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