588 related articles for article (PubMed ID: 21356451)
1. Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels.
Lefeber T; Gobert W; Vrancken G; Camu N; De Vuyst L
Food Microbiol; 2011 May; 28(3):457-64. PubMed ID: 21356451
[TBL] [Abstract][Full Text] [Related]
2. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
Camu N; De Winter T; Verbrugghe K; Cleenwerck I; Vandamme P; Takrama JS; Vancanneyt M; De Vuyst L
Appl Environ Microbiol; 2007 Mar; 73(6):1809-24. PubMed ID: 17277227
[TBL] [Abstract][Full Text] [Related]
3. Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria.
Papalexandratou Z; Vrancken G; De Bruyne K; Vandamme P; De Vuyst L
Food Microbiol; 2011 Oct; 28(7):1326-38. PubMed ID: 21839382
[TBL] [Abstract][Full Text] [Related]
4. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
Papalexandratou Z; Camu N; Falony G; De Vuyst L
Food Microbiol; 2011 Aug; 28(5):964-73. PubMed ID: 21569940
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.
Camu N; González A; De Winter T; Van Schoor A; De Bruyne K; Vandamme P; Takrama JS; Addo SK; De Vuyst L
Appl Environ Microbiol; 2008 Jan; 74(1):86-98. PubMed ID: 17993565
[TBL] [Abstract][Full Text] [Related]
7. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.
Papalexandratou Z; Lefeber T; Bahrim B; Lee OS; Daniel HM; De Vuyst L
Food Microbiol; 2013 Sep; 35(2):73-85. PubMed ID: 23664257
[TBL] [Abstract][Full Text] [Related]
8. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation.
Lefeber T; Janssens M; Camu N; De Vuyst L
Appl Environ Microbiol; 2010 Dec; 76(23):7708-16. PubMed ID: 20889778
[TBL] [Abstract][Full Text] [Related]
9. Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans.
De Vuyst L; Camu N; De Winter T; Vandemeulebroecke K; Van de Perre V; Vancanneyt M; De Vos P; Cleenwerck I
Int J Food Microbiol; 2008 Jun; 125(1):79-90. PubMed ID: 17920717
[TBL] [Abstract][Full Text] [Related]
10. Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Papalexandratou Z; Falony G; Romanens E; Jimenez JC; Amores F; Daniel HM; De Vuyst L
Appl Environ Microbiol; 2011 Nov; 77(21):7698-714. PubMed ID: 21926224
[TBL] [Abstract][Full Text] [Related]
11. The effect of lactic acid bacteria on cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523
[TBL] [Abstract][Full Text] [Related]
12. Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: influence on the dynamics of microbial populations and physical-chemical properties.
de Melo Pereira GV; Magalhães KT; de Almeida EG; da Silva Coelho I; Schwan RF
Int J Food Microbiol; 2013 Feb; 161(2):121-33. PubMed ID: 23279821
[TBL] [Abstract][Full Text] [Related]
13. Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture.
Pereira GV; Miguel MG; Ramos CL; Schwan RF
Appl Environ Microbiol; 2012 Aug; 78(15):5395-405. PubMed ID: 22636007
[TBL] [Abstract][Full Text] [Related]
14. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
Moens F; Lefeber T; De Vuyst L
Appl Environ Microbiol; 2014 Mar; 80(6):1848-57. PubMed ID: 24413595
[TBL] [Abstract][Full Text] [Related]
15. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.
Visintin S; Alessandria V; Valente A; Dolci P; Cocolin L
Int J Food Microbiol; 2016 Jan; 216():69-78. PubMed ID: 26425801
[TBL] [Abstract][Full Text] [Related]
16. Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation.
Cleenwerck I; Gonzalez A; Camu N; Engelbeen K; De Vos P; De Vuyst L
Int J Syst Evol Microbiol; 2008 Sep; 58(Pt 9):2180-5. PubMed ID: 18768626
[TBL] [Abstract][Full Text] [Related]
17. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
Mota-Gutierrez J; Botta C; Ferrocino I; Giordano M; Bertolino M; Dolci P; Cannoni M; Cocolin L
Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30054357
[TBL] [Abstract][Full Text] [Related]
18. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
Ho VTT; Fleet GH; Zhao J
Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857
[TBL] [Abstract][Full Text] [Related]
19. Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library.
Garcia-Armisen T; Papalexandratou Z; Hendryckx H; Camu N; Vrancken G; De Vuyst L; Cornelis P
Appl Microbiol Biotechnol; 2010 Aug; 87(6):2281-92. PubMed ID: 20559826
[TBL] [Abstract][Full Text] [Related]
20. High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.
Miescher Schwenninger S; Freimüller Leischtfeld S; Gantenbein-Demarchi C
Lett Appl Microbiol; 2016 Nov; 63(5):347-355. PubMed ID: 27454854
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
