News

Plant-derived volatiles may serve as future antifungals
9 March 2018
Researchers from the VIB-KU Leuven Center for Microbiology developed a novel screening method to identify antimicrobial properties of volatile substances. They tested the vapour-phase-mediated activity of 175 essential oils (EOs) and 37 EO components.
Unraveling the food web in your gut
13 June 2016
Using a manually curated metabolic module framework for (meta-)genomic data analysis, Sara Vieira-Silva, Gwen Falony and colleagues from the Jeroen Raes lab (VIB/KU Leuven) studied species-function relationships in gut microbial genomes and microbiomes.
World’s first population-level microbiome study reveals links between lifestyle and gut flora
28 April 2016
The Flemish Gut Flora Project, one of the largest population-wide studies on gut flora variation among healthy volunteers, has presented its first major results. These results provide important information for future disease research and clinical studies.
Tuning chocolate flavor through yeast research
3 December 2015
Researchers of Leuven University and VIB in Belgium have shown that the yeasts used to ferment cocoa during chocolate production can modify the aroma of the resulting chocolate.
New Diversity for Lager Beers
25 September 2015
Unlike ales, lager beers differ little in flavor. But now, by creating new crosses among the relevant yeasts, Kevin Verstrepen, PhD, Stijn Mertens, and their collaborators at VIB/KU Leuven have opened up new horizons of taste.
Focus on our oceans’ microbiome
6 July 2015
An international team of scientists, including Jeroen Raes, Gipsi Mendez, Karoline Faust and Samuel Chaffron (VIB/KU Leuven), has vastly increased our understanding of microscopic life in the oceans.
VIB and Performa Investimentos establish GlobalYeast to deliver superior industrial yeast strains for the bio based economy
21 May 2015
VIB and Performa Investimentos today announced the establishment of GlobalYeast, a new company that will develop and deliver superior industrial yeast strains for bioethanol and the green chemicals industry.
Barry Callebaut, VIB and KU Leuven optimize cocoa fermentation process
12 March 2015
Inspired by Belgian beer brewers: Newly developed yeast helps make chocolate more delicious
New insights in survival strategies of bacteria
14 September 2014
Scientists at VIB /VUB have created a detailed 3-D image of the pores in bacteria through which curli building blocks cross the bacterial cell wall, a crucial step in the formation of the protective slime capsule.
More efficient production of biofuels from waste with the help of modified yeasts
29 August 2013
Researchers from VIB who are associated with KU Leuven have developed yeast strains that produce bio-ethanol from waste with an unprecedented efficiency. They are well placed to become important players on a global scale in this burgeoning industry.
Intestinal flora linked to health of obese people
27 August 2013
In Nature is published that there is a link between richness of bacterial species in the intestines and the susceptibility for medical complications related to obesity.
First step to new therapy for chronic bowel disease
5 July 2010
Scientists associated with VIB and Ghent University (UGent) have discovered that A20 protein plays an important protective role in diseases associated with chronic bowel inflammation.

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