World's Best Scientists 2026 revealed!
Award Badge
Microbiology
Belgium
2026
Award Badge
Biology and Biochemistry
Belgium
2023

D-Index & Metrics

Microbiology

D-Index
106
Citations
38163
World Ranking
302
National Ranking
8

Luc De Vuyst publication distribution in Microbiology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Luc De Vuyst sits on this spectrum.

55–64 publications: 8 scientists 65–74 publications: 29 scientists 75–84 publications: 55 scientists 85–94 publications: 112 scientists 95–104 publications: 137 scientists 105–114 publications: 190 scientists 115–124 publications: 235 scientists 125–134 publications: 234 scientists 135–144 publications: 288 scientists 145–154 publications: 264 scientists 155–164 publications: 264 scientists 165–174 publications: 253 scientists 175–184 publications: 276 scientists 185–194 publications: 190 scientists 195–204 publications: 233 scientists 205–214 publications: 207 scientists 215–224 publications: 198 scientists 225–234 publications: 155 scientists 235–244 publications: 161 scientists 245–254 publications: 160 scientists 255–264 publications: 146 scientists 265–274 publications: 139 scientists 275–284 publications: 148 scientists 285–294 publications: 115 scientists 295–304 publications: 96 scientists 305–314 publications: 88 scientists 315–324 publications: 106 scientists 325–334 publications: 65 scientists 335–344 publications: 76 scientists 345–354 publications: 64 scientists 355–364 publications: 62 scientists 365–374 publications: 65 scientists 375–384 publications: 61 scientists 385–394 publications: 34 scientists 395–404 publications: 44 scientists 405–414 publications: 36 scientists 415–424 publications: 35 scientists 425–434 publications: 29 scientists 435–444 publications: 33 scientists 445–454 publications: 34 scientists 455–464 publications: 25 scientists 465–474 publications: 26 scientists 475–484 publications: 20 scientists 485–494 publications: 19 scientists 495–504 publications: 16 scientists 505–514 publications: 17 scientists 515–524 publications: 23 scientists 525–534 publications: 14 scientists 535–544 publications: 14 scientists 545–554 publications: 18 scientists 555–564 publications: 12 scientists 565–574 publications: 7 scientists 575–584 publications: 9 scientists 585–594 publications: 9 scientists 595–604 publications: 9 scientists 605–614 publications: 7 scientists 615–624 publications: 9 scientists 625–634 publications: 7 scientists 635–644 publications: 4 scientists 645–654 publications: 5 scientists 655–664 publications: 6 scientists 665–674 publications: 7 scientists 675–678 publications: 3 scientists 679+ publications: 99 scientists
55 publications 679+

This scientist: 551 publications — 96th percentile

96% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 679 publications or more.

Luc De Vuyst D-index placement in Microbiology in 2026

The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Luc De Vuyst sits on this spectrum.

40 D-Index: 30 scientists 41 D-Index: 86 scientists 42 D-Index: 90 scientists 43 D-Index: 117 scientists 44 D-Index: 122 scientists 45 D-Index: 123 scientists 46 D-Index: 108 scientists 47 D-Index: 110 scientists 48 D-Index: 106 scientists 49 D-Index: 109 scientists 50 D-Index: 129 scientists 51 D-Index: 111 scientists 52 D-Index: 116 scientists 53 D-Index: 127 scientists 54 D-Index: 134 scientists 55 D-Index: 134 scientists 56 D-Index: 111 scientists 57 D-Index: 136 scientists 58 D-Index: 162 scientists 59 D-Index: 151 scientists 60 D-Index: 139 scientists 61 D-Index: 122 scientists 62 D-Index: 126 scientists 63 D-Index: 144 scientists 64 D-Index: 109 scientists 65 D-Index: 103 scientists 66 D-Index: 124 scientists 67 D-Index: 112 scientists 68 D-Index: 103 scientists 69 D-Index: 131 scientists 70 D-Index: 93 scientists 71 D-Index: 93 scientists 72 D-Index: 96 scientists 73 D-Index: 92 scientists 74 D-Index: 80 scientists 75 D-Index: 66 scientists 76 D-Index: 87 scientists 77 D-Index: 60 scientists 78 D-Index: 73 scientists 79 D-Index: 59 scientists 80 D-Index: 57 scientists 81 D-Index: 55 scientists 82 D-Index: 47 scientists 83 D-Index: 77 scientists 84 D-Index: 50 scientists 85 D-Index: 45 scientists 86 D-Index: 42 scientists 87 D-Index: 41 scientists 88 D-Index: 32 scientists 89 D-Index: 38 scientists 90 D-Index: 35 scientists 91 D-Index: 34 scientists 92 D-Index: 27 scientists 93 D-Index: 26 scientists 94 D-Index: 33 scientists 95 D-Index: 22 scientists 96 D-Index: 37 scientists 97 D-Index: 22 scientists 98 D-Index: 21 scientists 99 D-Index: 22 scientists 100 D-Index: 30 scientists 101 D-Index: 16 scientists 102 D-Index: 20 scientists 103 D-Index: 17 scientists 104 D-Index: 19 scientists 105 D-Index: 16 scientists 106 D-Index: 19 scientists 107 D-Index: 18 scientists 108 D-Index: 14 scientists 109 D-Index: 10 scientists 110 D-Index: 9 scientists 111 D-Index: 7 scientists 112 D-Index: 11 scientists 113 D-Index: 6 scientists 114 D-Index: 15 scientists 115 D-Index: 10 scientists 116 D-Index: 12 scientists 117 D-Index: 7 scientists 118 D-Index: 10 scientists 119 D-Index: 10 scientists 120 D-Index: 11 scientists 121 D-Index: 2 scientists 122 D-Index: 7 scientists 123 D-Index: 12 scientists 124 D-Index: 5 scientists 125 D-Index: 9 scientists 126 D-Index: 6 scientists 127+ D-Index: 95 scientists
40 D-Index 127+

This scientist: 106 D-Index — 95th percentile

95% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 127 D-Index or more.

Research.com Recognitions

  • 2026 - Research.com Microbiology in Belgium Leader Award
  • 2025 - Research.com Microbiology in Belgium Leader Award
  • 2023 - Research.com Biology and Biochemistry in Belgium Leader Award

Overview

Luc De Vuyst is affiliated with Vrije Universiteit Brussel in Belgium and has a research focus primarily within Agricultural and Biological Sciences, alongside significant contributions to Biochemistry, Genetics and Molecular Biology.

Their work traverses multiple subfields, including Food Science, Nutrition and Dietetics, Molecular Biology, Animal Science and Zoology, and Biotechnology.

Main topics of interest in their research include:

  • Probiotics and Fermented Foods
  • Fermentation and Sensory Analysis
  • Food composition and properties
  • Meat and Animal Product Quality
  • Food Chemistry and Fat Analysis
  • Microbial Metabolites in Food Biotechnology
  • Cocoa and Sweet Potato Agronomy

Luc De Vuyst has contributed to several frequent academic venues, notably:

  • Frontiers in Microbiology
  • International Journal of Food Microbiology
  • Applied and Environmental Microbiology
  • Food Microbiology
  • FEMS Microbiology Reviews

Key publications include:

  • "Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes," 2020, FEMS Microbiology Reviews
  • "Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients," 2021, Critical Reviews in Food Science and Nutrition

Other important papers relevant to the broader field with notable citations are:

  • "The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods," 2021, Nature Reviews Gastroenterology & Hepatology
  • "Diverse Microbial Composition of Sourdoughs From Different Origins," 2020, Frontiers in Microbiology
  • "Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria," 2020, Current Research in Biotechnology

The scientist has collaborated frequently with several coauthors, including:

  • Stefan Weckx
  • Frédéric Leroy
  • Peter Vandamme
  • Inés Pradal
  • Marko Verce

Best Publications

  • Lactic acid bacteria as functional starter cultures for the food fermentation industry

    Frédéric Leroy;Luc De Vuyst

  • Bifidobacteria and butyrate-producing colon bacteria: Importance and strategies for their stimulation in the human gut

    Audrey Rivière;Marija Selak;David Reginald Lantin;Frederic Leroy

  • Heteropolysaccharides from lactic acid bacteria.

    Luc De Vuyst;Bart Degeest

  • Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications

    Luc De Vuyst;Frédéric Leroy

  • Functional meat starter cultures for improved sausage fermentation.

    Frédéric Leroy;Jurgen Verluyten;Luc De Vuyst

  • The sourdough microflora: biodiversity and metabolic interactions

    Luc De Vuyst;Patricia Neysens

  • The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

    Maria L. Marco;Mary Ellen Sanders;Michael Gänzle;Marie Claire Arrieta

  • Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria

    Luc De Vuyst;Filip De Vin;Frederik Vaningelgem;Bart Degeest

  • Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications

    Luc de Vuyst;Erick J. Vandamme

  • Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions.

    Luc De Vuyst;Raf Callewaert;Kurt Crabbé

  • Antimicrobial Potential of Lactic Acid Bacteria

    Luc De Vuyst;Erick J. Vandamme

  • Cross-feeding between Bifidobacterium longum BB536 and acetate-converting, butyrate-producing colon bacteria during growth on oligofructose.

    Gwen Falony;Angeliki Vlachou;Kristof Verbrugghe;Luc De Vuyst

  • Bacteriocins of Lactic Acid Bacteria

    Luc De Vuyst;Erick J. Vandamme

  • Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.

    Nicholas Camu;Tom De Winter;Kristof Verbrugghe;Ilse Cleenwerck

  • Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study

    Eef Boets;Sara V. Gomand;Lise Deroover;Tom Preston

  • Inhibitory substances produced by Lactobacilli isolated from sourdoughs--a review.

    Winy Messens;Luc De Vuyst

  • Influence of the carbon source on nisin production in Lactococcus lactis subsp. lactis batch fermentations.

    Luc De Vuyst;Erick J. Vandamme

  • Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production.

    Luc De Vuyst;Frédéric Leroy

  • Biodiversity and identification of sourdough lactic acid bacteria.

    Luc De Vuyst;Marc Vancanneyt

  • Acetic acid bacteria in fermented foods and beverages.

    Jonas De Roos;Luc De Vuyst

  • Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

    Nicholas Camu;Tom De Winter;Solomon K Addo;Jemmy S Takrama

Frequent Co-Authors

Frédéric Leroy
Frédéric Leroy Vrije Universiteit Brussel
Peter Vandamme
Peter Vandamme Ghent University
Erick Vandamme
Erick Vandamme Ghent University
Marc Vancanneyt
Marc Vancanneyt Ghent University
Gwen Falony
Gwen Falony Wageningen University & Research
Ilse Cleenwerck
Ilse Cleenwerck Ghent University
Effie Tsakalidou
Effie Tsakalidou Agricultural University of Athens
Geert Huys
Geert Huys KU Leuven
Jean Swings
Jean Swings Ghent University

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

For students interested in Microbiology, exploring related online degrees can open diverse career paths in healthcare and data management. One popular route involves becoming a certified professional coder, a role that requires in-depth knowledge of medical terminology and coding systems. This certification can lead to stable employment in hospitals, insurance companies, and healthcare providers.

Another valuable pathway is obtaining a Health Information Management degree. Graduates can pursue positions that blend healthcare with IT, focusing on maintaining and securing patient data. The health information management degree salary reflects strong demand, often offering competitive compensation due to the critical nature of health data accuracy and privacy.

For those considering flexible learning options, accredited programs are essential. Choosing an accredited online health information management degree cahiim ensures education quality and is often required for certification and career advancement in the field.

Additionally, quicker certifications are available through the fastest online medical billing and coding certificate programs, providing a fast track into the healthcare administration sector. These programs combine convenience with essential skills to enhance job readiness.

Best Scientists Citing Luc De Vuyst

Trending Scientists

Recently Published Articles