Research Explorer

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Researcher

David Laureys

Publications & Research Data

Awards & Distinctions

52 Results

2026

Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture

Noussaire El FihryIlse De LeersnyderPieter VermeirDavid LaureysJessika De ClippeleerFilip Van BockstaeleTony RuyssenMia EeckhoutKhalil El MabroukHassan Hajjaj

A1 Journal Article in FOOD CHEMISTRY

2025

Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Elia MynckeDana VanderputtenDavid LaureysJoren HuysJohanna SchlichFilip Van OpstaeleJoachim SchoutetenJessika De Clippeleer

A1 Journal Article in FOOD CHEMISTRY

2024

A comparative genomic analysis of Fructobacillus evanidus sp. nov. from bumble bees

Juliana Botero CardonaCharlotte PeetersEvelien De CanckDavid LaureysAnneleen WiemeIlse CleenwerckEliza DepoorterJessy PraetDenis MichezGuy Smagghe et al.

A1 Journal Article in SYSTEMATIC AND APPLIED MICROBIOLOGY

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Lecture / Speech

Beyond hops : the potential of hulupones for light-stable bitterness in beer

David LaureysWillem Van HerreweghenAndries De GroenGussy De ConinckPatrick MaselisJessika De Clippeleer

Een diepgaande vergelijkende studie tussen commerciële alternatieve brouwgisten voor alcoholvrije en alcoholarme bierproductie

Jessika De ClippeleerElia MynckeJoren HuysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten

Eupransor demetentiae gen. nov., sp. nov., a novel fructophilic lactic acid bacterium from bumble bees

Juliana Botero CardonaCharlotte PeetersEvelien De CanckDavid LaureysPeter Vandamme

A1 Journal Article in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Experimental data on the physicochemical properties of non- and low-alcohol beers produced with commercial maltose- and maltotriose-negative yeasts

Elia MynckeDana VanderputtenDavid LaureysJoren HuysJohanna SchlichFilip Van OpstaeleJessika De Clippeleer

Exploring the limits of extract content to increase the fullness of NABLAB

Dana VanderputtenElia MynckePol SmoutJoren HuysDavid LaureysJessika De Clippeleer

Pursuing flavour diversification on the NABLAB market : interactions between alternative ingredients and commercial maltose-negative yeasts

Elia MynckeJoren HuysSylvie VandoornePol SmoutWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten et al.

Revealing flavour stability of alcohol-free and low-alcohol beers produced with alternative yeasts and cereals

Jessika De ClippeleerElia MynckeJohanna SchlichFilip Van OpstaeleDavid LaureysDana Vanderputten

The impact of 10 unmalted alternative adjuncts on wort characteristics

David LaureysJeroen BaillièrePieter VermeirDana VanderputtenJessika De Clippeleer

The quest for flavour diversification in low-alcohol and non-alcoholic beers : a deep dive into wort production enriched with 40% unmalted adjuncts

Elia MynckeSylvie VandoorneJoren HuysPol SmoutDavid LaureysDana VanderputtenJessika De Clippeleer

2023

A taste test of yeasts : comparing commercial options for low-alcohol and Alcohol-free beer production

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

An in-depth comparative study between commercial alternative brewing yeasts in low-alcohol and alcohol-free beer production

Jessika De ClippeleerElia MynckeJoren HuysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten

Aristophania vespae gen. nov., sp. nov., isolated from wasps, is related to Bombella and Oecophyllibacter, isolated from bees and ants

Juan GuzmanMiyoung WonAnja PoehleinAtena Sadat SombolestaniDaniela Mayorga-ChDavid LaureysJessika De ClippeleerPeter KämpferRolf DanielAndreas Vilcinskas et al.

A1 Journal Article in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

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

Arne DemeesterDavid LaureysJeroen BaillièreJoren HuysPieter VermeirIngrid De LeynDana Vanderputten

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina

Gowri Amanda HettiarachchiMargo CnockaertMarie JoossensDavid LaureysJessika De ClippeleerNicolas J. VereeckenDenis MichezGuy SmaggheDirk de GraafPeter Vandamme

A1 Journal Article in INSECT MOLECULAR BIOLOGY

Non- and low-alcohol beers : an in-depth comparison of commercial alternative brewing yeasts

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

The impact of 10 unmalted alternative adjuncts on wort characteristics

David LaureysJeroen BaillièrePieter VermeirDana VanderputtenJessika De Clippeleer

A1 Journal Article in FOODS

The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

David LaureysJeroen BaillièreSylvie VandoorneElia MynckeDana VanderputtenJessika De Clippeleer

The search for high-quality low- and non-alcohol beers : a chemical-analytical and sensorial characterisation of commercial NABLAB

Elia MynckeJoren HuysDavid LaureysJohanna SchlichFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Using beta-acids for natural light-stable bitterness in beer

David LaureysWillem Van HerreweghenAndries De GroenGussy De ConinckPatrick MaselisJessika De Clippeleer

2022

10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process

Jeroen BaillièreDavid LaureysPieter VermeirFilip Van OpstaeleGert De RouckLuc De CoomanDana VanderputtenJessika De Clippeleer

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

Acetobacter vaccinii sp. nov., a novel acetic acid bacterium isolated from blueberry fruit (Vaccinium corymbosum L.)

Jun HeoAtena Sadat SombolestaniDavid LaureysJessika De ClippeleerMiyoung WonPeter VandammeSoon-Wo Kwon

A1 Journal Article in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process

David LaureysFrédéric LeroyPeter VandammeLuc De Vuyst

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

Brewing with unmalted alternative cereals and pseudocereals

Jessika De ClippeleerJeroen BaillièreDavid LaureysJoren HuysWouter De SutterJohanna SchlichFilip Van OpstaeleGert De RouckLuc De CoomanDana Vanderputten

Isolation and preliminary characterisation of wild yeasts isolated from natural niches for non- and low alcoholic beer production

Arne DemeesterDavid LaureysAnneleen WiemePeter VandammeJessika De Clippeleer

Mashing with unmalted alternative cereals and pseudocereals

David LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

A2 Journal Article in TECHNICAL QUARTERLY - MASTER BREWERS ASSOCIATION OF THE AMERICAS

Use of unmalted buckwheat for innovative beer production

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

2021

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysFilip Van OpstaeleGert De RouckDana VanderputtenJessika De Clippeleer

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysGert De RouckFilip Van OpstaeleLuc De CoomanDana VanderputtenJessika De Clippeleer

Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne DemeesterJeroen BaillièreDavid LaureysJoren HuysIngrid De LeynPieter VermeirDana VanderputtenJessika De Clippeleer

Connecting yeast proteome and metabolome

Magda Catarina Fonseca Da CostaDavid LaureysAleksander PoredaJessika De Clippeleer

Novel malts for novel beers

David LaureysStijn VanderroostTom LavaertJeroen BaillièreDana VanderputtenJessika De Clippeleer

The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process

David LaureysFrédéric LeroyTom HauffmanMarc RaesMaarten AertsPeter VandammeLuc De Vuyst

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

2020

Kombucha tea fermentation : a review

David LaureysScott J. BrittonJessika De Clippeleer

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Mashing with 40% of unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen BaillièreDavid LaureysGlenn AelbrechtDana VanderputtenJessika De Clippeleer

Unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen BaillièreDavid LaureysGlenn AelbrechtPieter VermeirDana VanderputtenJessika De Clippeleer

2019

The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation

David LaureysMaarten AertsPeter VandammeLuc De Vuyst

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

What’s brewing under the kombucha scoby?

David LaureysJessika De Clippeleer

Yeast proteomics during beer fermentation : challenges and prospects

Magda Catarina Fonseca Da CostaDavid LaureysSören PlanckaertBart DevreeseAnita Van LandschootJessika De Clippeleer

Yeast proteomics during beer fermentation : challenges and prospects

Magda Catarina Fonseca Da CostaDavid LaureysSören PlanckaertBart DevreeseAnita Van LandschootJessika De Clippeleer

2018

Oxygen and diverse nutrients influence the water kefir fermentation process

David LaureysMaarten AertsPeter VandammeLuc De Vuyst

A1 Journal Article in FOOD MICROBIOLOGY

2017

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process

David LaureysAmandine Van JeanJean DumontLuc De Vuyst

A1 Journal Article in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Microbial species diversity, community dynamics, substrate consumption, and metabolite production during water kefir fermentation

David LaureysLuc De VuystPeter Vandamme

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

David LaureysL De Vuyst

A1 Journal Article in JOURNAL OF APPLIED MICROBIOLOGY

2016

Acetic acid bacteria in fermented food and beverage ecosystems

Vasileios PothakosKoen IlleghemsDavid LaureysFreek SpitaelsPeter VandammeLuc De Vuyst

Bookchapter in Acetic acid bacteria : ecology and physiology

Bifidobacterium aquikefiri sp nov., isolated from water kefir

David LaureysMargo CnockaertLuc De VuystPeter Vandamme

A1 Journal Article in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

2014

Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation

David LaureysLuc De Vuyst

A1 Journal Article in APPLIED AND ENVIRONMENTAL MICROBIOLOGY