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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

291 related articles for article (PubMed ID: 24413595)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
    Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L
    Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.
    Romanens E; Freimüller Leischtfeld S; Volland A; Stevens MJA; Krähenmann U; Isele D; Fischer B; Meile L; Miescher Schwenninger S
    Int J Food Microbiol; 2019 Feb; 290():262-272. PubMed ID: 30408647
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem.
    Illeghems K; De Vuyst L; Weckx S
    BMC Genomics; 2013 Aug; 14():526. PubMed ID: 23902333
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach.
    Illeghems K; Pelicaen R; De Vuyst L; Weckx S
    Food Microbiol; 2016 Sep; 58():68-78. PubMed ID: 27217361
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions.
    Pelicaen R; Gonze D; De Vuyst L; Weckx S
    Food Microbiol; 2020 Dec; 92():103597. PubMed ID: 32950138
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Application of comparative genomics of
    Pelicaen R; Weckx S; Gonze D; De Vuyst L
    Front Microbiol; 2022; 13():1060160. PubMed ID: 36504784
    [No Abstract]   [Full Text] [Related]  

  • 18. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.
    Chai LJ; Qiu T; Lu ZM; Deng YJ; Zhang XJ; Shi JS; Xu ZH
    Food Res Int; 2020 Dec; 138(Pt A):109737. PubMed ID: 33292931
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.
    Lefeber T; Janssens M; Moens F; Gobert W; De Vuyst L
    Appl Environ Microbiol; 2011 Sep; 77(18):6694-8. PubMed ID: 21803901
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.