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Researcher
David Laureys
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Humanities and the arts
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2015 → 31 Dec 2015 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From15 Sep 2015 → 25 Jan 2017 - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2011 → 31 Dec 2015 - Industrial Microbiology (Research group)
Member
From1 Oct 2011 → 31 Dec 2014
Publications
1 - 10 of 10
- 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
Pages: 1-12 - 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
Pages: 628599 - 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 - 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 - 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 - Microbiële soortdiversiteit, populatiedynamica, substraatconsumptie en metabolietproductie tijdens waterkefirfermentatie(2017)
Authors: David Laureys, Luc De Vuyst
- Chapter 3. Acetic acid bacteria in fermented food and beverage ecosystems(2016)
Authors: Vasileios Pothakos, Koen Illeghems, David Laureys, Freek Spitaels, P. Vandamme, Luc De Vuyst
Pages: 73-99 - Bifidobacterium aquikefiri sp. nov., isolated from water kefir(2016)
Authors: David Laureys, Margo Cnockaert, Luc De Vuyst, Peter Vandamme
Pages: 1281-1286 - Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation(2014)
Authors: David Laureys
Pages: 2564-2572