177 related articles for article (PubMed ID: 20832694)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Microbiological diversity associated with the spontaneous wet method of coffee fermentation.
Evangelista SR; Miguel MG; Silva CF; Pinheiro AC; Schwan RF
Int J Food Microbiol; 2015 Oct; 210():102-12. PubMed ID: 26119187
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Complex microbiota of a Chinese "Fen" liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods.
Zheng XW; Yan Z; Han BZ; Zwietering MH; Samson RA; Boekhout T; Robert Nout MJ
Food Microbiol; 2012 Sep; 31(2):293-300. PubMed ID: 22608236
[TBL] [Abstract][Full Text] [Related]
9. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods.
Ramos CL; de Almeida EG; Pereira GV; Cardoso PG; Dias ES; Schwan RF
Int J Food Microbiol; 2010 Jun; 140(2-3):225-31. PubMed ID: 20413168
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China.
Bai M; Qing M; Guo Z; Zhang Y; Chen X; Bao Q; Zhang H; Sun TS
Can J Microbiol; 2010 Sep; 56(9):707-14. PubMed ID: 20921981
[TBL] [Abstract][Full Text] [Related]
12. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
Santos CC; Almeida EG; Melo GV; Schwan RF
Int J Food Microbiol; 2012 May; 156(2):112-21. PubMed ID: 22497838
[TBL] [Abstract][Full Text] [Related]
13. Yeast diversity in crop-growing environments in Cameroon.
Stringini M; Comitini F; Taccari M; Ciani M
Int J Food Microbiol; 2008 Sep; 127(1-2):184-9. PubMed ID: 18723239
[TBL] [Abstract][Full Text] [Related]
14. [Analysis of bacterial diversity of kefir grains by denaturing gradient gel electrophoresis and 16S rDNA sequencing].
Wang YY; Li HR; Jia SF; Wu ZJ; Guo BH
Wei Sheng Wu Xue Bao; 2006 Apr; 46(2):310-3. PubMed ID: 16736598
[TBL] [Abstract][Full Text] [Related]
15. Stability of microbial communities in goat milk during a lactation year: molecular approaches.
Callon C; Duthoit F; Delbès C; Ferrand M; Le Frileux Y; De Crémoux R; Montel MC
Syst Appl Microbiol; 2007 Nov; 30(7):547-60. PubMed ID: 17604934
[TBL] [Abstract][Full Text] [Related]
16. Identification of bacteria and yeasts from in vitro and surface-sterilized field samples of Ensete ventricosum by rDNA analysis.
Birmeta G; Passoth V; Roos S; Welander M
Biotechnol Lett; 2004 Dec; 26(24):1867-72. PubMed ID: 15672230
[TBL] [Abstract][Full Text] [Related]
17. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).
Valmorri S; Tofalo R; Settanni L; Corsetti A; Suzzi G
Antonie Van Leeuwenhoek; 2010 Feb; 97(2):119-29. PubMed ID: 19904626
[TBL] [Abstract][Full Text] [Related]
18. Diversity of microbiota found in coffee processing wastewater treatment plant.
Pires JF; Cardoso LS; Schwan RF; Silva CF
World J Microbiol Biotechnol; 2017 Nov; 33(12):211. PubMed ID: 29134289
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]