Weckx Stefan
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Microbial ecology of sourdough fermentations: diverse or uniform?
L De Vuyst, S Van Kerrebroeck, H Harth, G Huys, HM Daniel, S Weckx
Food microbiology 37, 11-29, 2014
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota
L De Vuyst, G Vrancken, F Ravyts, T Rimaux, S Weckx
Food microbiology 26 (7), 666-675, 2009
The cocoa bean fermentation process: from ecosystem analysis to starter culture development
L De Vuyst, S Weckx
Journal of Applied Microbiology 121 (1), 5-17, 2016
novoSNP, a novel computational tool for sequence variation discovery
S Weckx, J Del-Favero, R Rademakers, L Claes, M Cruts, P De Jonghe, ...
Genome research 15 (3), 436-442, 2005
Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production
F De Bruyn, SJ Zhang, V Pothakos, J Torres, C Lambot, AV Moroni, ...
Applied and environmental microbiology 83 (1), e02398-16, 2017
Mutual cross-feeding interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 explain the bifidogenic and butyrogenic effects of …
A Rivière, M Gagnon, S Weckx, D Roy, L De Vuyst
Applied and environmental microbiology 81 (22), 7767-7781, 2015
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species
L Gorissen, K Raes, S Weckx, D Dannenberger, F Leroy, L De Vuyst, ...
Applied microbiology and biotechnology 87 (6), 2257-2266, 2010
Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
S Weckx, R Van der Meulen, D Maes, I Scheirlinck, G Huys, P Vandamme, ...
Food microbiology 27 (8), 1000-1008, 2010
In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes
G Falony, K Lazidou, A Verschaeren, S Weckx, D Maes, L De Vuyst
Applied and Environmental Microbiology 75 (2), 454-461, 2009
Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity
K Illeghems, L De Vuyst, Z Papalexandratou, S Weckx
PloS one 7 (5), e38040, 2012
The functional role of lactic acid bacteria in cocoa bean fermentation
L De Vuyst, S Weckx
Biotechnology of lactic acid bacteria: novel applications, 248-278, 2015
The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependent
A Rivière, F Moens, M Selak, D Maes, S Weckx, L De Vuyst
Applied and environmental microbiology 80 (1), 204-217, 2014
Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii
F Moens, S Weckx, L De Vuyst
International journal of food microbiology 231, 76-85, 2016
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation
G Vrancken, T Rimaux, S Weckx, F Leroy, L De Vuyst
Applied and Environmental Microbiology 77 (8), 2716-2726, 2011
Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation …
K Illeghems, S Weckx, L De Vuyst
Food microbiology 50, 54-63, 2015
Following coffee production from cherries to cup: Microbiological and metabolomic analysis of wet processing of Coffea arabica
SJ Zhang, F De Bruyn, V Pothakos, J Torres, C Falconi, C Moccand, ...
Applied and Environmental Microbiology 85 (6), e02635-18, 2019
Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species
M Verce, L De Vuyst, S Weckx
Frontiers in microbiology 10, 438188, 2019
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem
K Illeghems, L De Vuyst, S Weckx
BMC genomics 14, 1-14, 2013
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome
S Weckx, R Van der Meulen, J Allemeersch, G Huys, P Vandamme, ...
Applied and environmental microbiology 76 (16), 5402-5408, 2010
Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101
G Vrancken, T Rimaux, S Weckx, L De Vuyst, F Leroy
International journal of food microbiology 135 (3), 216-222, 2009
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