These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
732 related articles for article (PubMed ID: 18954729)
1. Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation. Silva CF; Batista LR; Abreu LM; Dias ES; Schwan RF Food Microbiol; 2008 Dec; 25(8):951-7. PubMed ID: 18954729 [TBL] [Abstract][Full Text] [Related]
2. Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. Silv CF; Schwan RF; Sousa Dias ES; Wheals AE Int J Food Microbiol; 2000 Sep; 60(2-3):251-60. PubMed ID: 11016614 [TBL] [Abstract][Full Text] [Related]
3. Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.). Vilela DM; Pereira GV; Silva CF; Batista LR; Schwan RF Food Microbiol; 2010 Dec; 27(8):1128-35. PubMed ID: 20832694 [TBL] [Abstract][Full Text] [Related]
4. Culture-Dependent and -Independent Methods to Investigate the Predominant Microorganisms Associated with Wet Processed Coffee. Feng X; Dong H; Yang P; Yang R; Lu J; Lv J; Sheng J Curr Microbiol; 2016 Aug; 73(2):190-5. PubMed ID: 27113591 [TBL] [Abstract][Full Text] [Related]
5. Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. De Bruyn F; Zhang SJ; Pothakos V; Torres J; Lambot C; Moroni AV; Callanan M; Sybesma W; Weckx S; De Vuyst L Appl Environ Microbiol; 2017 Jan; 83(1):. PubMed ID: 27793826 [TBL] [Abstract][Full Text] [Related]
6. Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans. Elhalis H; Cox J; Zhao J Int J Food Microbiol; 2020 May; 321():108544. PubMed ID: 32086129 [TBL] [Abstract][Full Text] [Related]
7. Microbial quality and presence of moulds in Kuflu cheese. Hayaloglu AA; Kirbag S Int J Food Microbiol; 2007 Apr; 115(3):376-80. PubMed ID: 17258341 [TBL] [Abstract][Full Text] [Related]
8. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Nielsen DS; Teniola OD; Ban-Koffi L; Owusu M; Andersson TS; Holzapfel WH Int J Food Microbiol; 2007 Mar; 114(2):168-86. PubMed ID: 17161485 [TBL] [Abstract][Full Text] [Related]
9. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil. Lacerda IC; Miranda RL; Borelli BM; Nunes AC; Nardi RM; Lachance MA; Rosa CA Int J Food Microbiol; 2005 Nov; 105(2):213-9. PubMed ID: 16153731 [TBL] [Abstract][Full Text] [Related]
10. Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes. Bressani APP; Martinez SJ; Sarmento ABI; Borém FM; Schwan RF Int J Food Microbiol; 2021 Apr; 343():109107. PubMed ID: 33662694 [TBL] [Abstract][Full Text] [Related]
11. Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process. Evangelista SR; Miguel MG; Cordeiro Cde S; Silva CF; Pinheiro AC; Schwan RF Food Microbiol; 2014 Dec; 44():87-95. PubMed ID: 25084650 [TBL] [Abstract][Full Text] [Related]
12. The microbiota of Lafun, an African traditional cassava food product. Wilfrid Padonou S; Nielsen DS; Hounhouigan JD; Thorsen L; Nago MC; Jakobsen M Int J Food Microbiol; 2009 Jul; 133(1-2):22-30. PubMed ID: 19493582 [TBL] [Abstract][Full Text] [Related]
13. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Panagou EZ; Schillinger U; Franz CM; Nychas GJ Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777 [TBL] [Abstract][Full Text] [Related]
14. Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand. Noonim P; Mahakarnchanakul W; Nielsen KF; Frisvad JC; Samson RA Int J Food Microbiol; 2008 Dec; 128(2):197-202. PubMed ID: 18819720 [TBL] [Abstract][Full Text] [Related]
15. Yeast involved in fermentation of Coffea arabica in East Africa determined by genotyping and by direct denaturating gradient gel electrophoresis. Masoud W; Cesar LB; Jespersen L; Jakobsen M Yeast; 2004 May; 21(7):549-56. PubMed ID: 15164358 [TBL] [Abstract][Full Text] [Related]
16. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE. Thanh VN; Mai le T; Tuan DA Int J Food Microbiol; 2008 Dec; 128(2):268-73. PubMed ID: 18838186 [TBL] [Abstract][Full Text] [Related]
17. The occurrence of fungi, yeasts and bacteria in the air of a Spanish winery during vintage. Garijo P; Santamaría P; López R; Sanz S; Olarte C; Gutiérrez AR Int J Food Microbiol; 2008 Jul; 125(2):141-5. PubMed ID: 18485508 [TBL] [Abstract][Full Text] [Related]
18. Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method. Pereira PV; Bravim DG; Grillo RP; Bertoli LD; Osório VM; da Silva Oliveira D; da Cruz Pedrozo Miguel MG; Schwan RF; de Assis Silva S; Coelho JM; Bernardes PC World J Microbiol Biotechnol; 2021 Feb; 37(3):51. PubMed ID: 33594606 [TBL] [Abstract][Full Text] [Related]
19. Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica. Zhang SJ; De Bruyn F; Pothakos V; Torres J; Falconi C; Moccand C; Weckx S; De Vuyst L Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30709820 [TBL] [Abstract][Full Text] [Related]
20. Effects of environmental factors on microbiota of fruits and soil of Coffea arabica in Brazil. Veloso TGR; da Silva MCS; Cardoso WS; Guarçoni RC; Kasuya MCM; Pereira LL Sci Rep; 2020 Sep; 10(1):14692. PubMed ID: 32895415 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]