|Large-scale phylogenomics of the Lactobacillus casei group highlights taxonomic inconsistencies and reveals novel clade-associated features|
S Wuyts, S Wittouck, I De Boeck, CN Allonsius, E Pasolli, N Segata, ...
MSystems 2 (4), 2017
|Adaptive tuning of mutation rates allows fast response to lethal stress in Escherichia coli|
T Swings, B Van den Bergh, S Wuyts, E Oeyen, K Voordeckers, ...
Elife 6, e22939, 2017
|Carrot juice fermentations as man-made microbial ecosystems dominated by lactic acid bacteria|
S Wuyts, W Van Beeck, EFM Oerlemans, S Wittouck, IJJ Claes, ...
Applied and Environmental Microbiology 84 (12), 2018
|Comparing the healthy nose and nasopharynx microbiota reveals continuity as well as niche-specificity|
I De Boeck, S Wittouck, S Wuyts, EFM Oerlemans, MFL van den Broek, ...
Frontiers in microbiology 8, 2372, 2017
|A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and†…|
J Zheng, S Wittouck, E Salvetti, CMAP Franz, HMB Harris, P Mattarelli, ...
International Journal of Systematic and Evolutionary Microbiology 70 (4†…, 2020
|Comparative genomic and phenotypic analysis of the vaginal probiotic Lactobacillus rhamnosus GR-1|
MI Petrova, JM Macklaim, S Wuyts, T Verhoeven, J Vanderleyden, ...
Frontiers in microbiology 9, 1278, 2018
|Impact of urban land use on the bacterial phyllosphere of ivy (Hedera sp.)|
W Smets, K Wuyts, E Oerlemans, S Wuyts, S Denys, R Samson, S Lebeer
Atmospheric Environment 147, 376-383, 2016
|Volatile fatty acids impacting phototrophic growth kinetics of purple bacteria: Paving the way for protein production on fermented wastewater|
A Alloul, S Wuyts, S Lebeer, SE Vlaeminck
Water research 152, 138-147, 2019
|Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice|
LB Acurcio, RW Bastos, SH de Cicco Sandes, AC de Carvalho Guimar„es, ...
Journal of Functional Foods 33, 436-445, 2017
|A genome-based species taxonomy of the Lactobacillus Genus Complex|
S Wittouck, S Wuyts, CJ Meehan, V van Noort, S Lebeer
Msystems 4 (5), e00264-19, 2019
|Towards a genome-based reclassification of the genus Lactobacillus|
S Wittouck, S Wuyts, S Lebeer
Applied and Environmental Microbiology 85 (3), 2019
|Formation of aerobic granular sludge and the influence of the pH on sludge characteristics in a SBR fed with brewery/bottling plant wastewater|
H Stes, S Aerts, M Caluwť, T Dobbeleers, S Wuyts, F Kiekens, J D'aes, ...
Water Science and Technology 77 (9), 2253-2264, 2018
|Topical cream with live lactobacilli modulates the skin microbiome and reduce acne symptoms|
S Lebeer, E Oerlemans, I Claes, S Wuyts, T Henkens, I Spacova, ...
bioRxiv, 463307, 2018
|Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum group|
S Wuyts, CN Allonsius, S Wittouck, S Thys, B Lievens, S Weckx, ...
Microbial genomics 5 (9), 2019
|Applications of plant-based fermented foods and their microbes|
S Wuyts, W Van Beeck, CN Allonsius, MFL van den Broek, S Lebeer
Current opinion in biotechnology 61, 45-52, 2020
|Short-chain fructo-oligosaccharides supplementation to suckling piglets: Assessment of pre-and post-weaning performance and gut health|
M Ayuso, J Michiels, S Wuyts, H Yan, J Degroote, S Lebeer, C Le Bourgot, ...
PloS one 15 (6), e0233910, 2020
|impact of a lactobacilli-containing gel on vulvovaginal candidosis and the vaginal microbiome|
EFM Oerlemans, G Bellen, I Claes, T Henkens, CN Allonsius, S Wittouck, ...
Scientific reports 10 (1), 1-10, 2020
|Impact of a lactobacilli-containing gel on vulvovaginal candidosis and the vaginal microbiome|
B Gert, C Ingmar, H Tim, CN Allonsius, W Stijn, ...
Scientific Reports (Nature Publisher Group) 10 (1), 2020
|At the forefront of the sequencing revolution—notes from the RNGS19 conference|
S Wuyts, N Segata
Genome biology 20 (1), 1-3, 2019
|A genome-based view on lactobacilli and their role in the carrot juice fermentation process|
University of Antwerp, 2019