372 related articles for article (PubMed ID: 32771820)
1. The crucial role of yeasts in the wet fermentation of coffee beans and quality.
Elhalis H; Cox J; Frank D; Zhao J
Int J Food Microbiol; 2020 Nov; 333():108796. PubMed ID: 32771820
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Yeasts are essential for cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
[TBL] [Abstract][Full Text] [Related]
4. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.
de Melo Pereira GV; Soccol VT; Pandey A; Medeiros AB; Andrade Lara JM; Gollo AL; Soccol CR
Int J Food Microbiol; 2014 Oct; 188():60-6. PubMed ID: 25087206
[TBL] [Abstract][Full Text] [Related]
5. Yeasts are essential for mucilage degradation of coffee beans during wet fermentation.
Elhalis H; Cox J; Zhao J
Yeast; 2023 Sep; 40(9):425-436. PubMed ID: 37464909
[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. 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]
8. Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With
Elhalis H; Cox J; Frank D; Zhao J
Front Microbiol; 2021; 12():713969. PubMed ID: 34421873
[No Abstract] [Full Text] [Related]
9. 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]
10. 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]
11. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
Papalexandratou Z; Kaasik K; Kauffmann LV; Skorstengaard A; Bouillon G; Espensen JL; Hansen LH; Jakobsen RR; Blennow A; Krych L; Castro-Mejía JL; Nielsen DS
Int J Food Microbiol; 2019 Sep; 304():106-118. PubMed ID: 31176963
[TBL] [Abstract][Full Text] [Related]
12. Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles.
Chin XH; Ho S; Chan G; Basri N; Teo M; Thong A; Goh F; Lindley ND; Peterson EC
J Agric Food Chem; 2023 Jun; 71(25):9677-9686. PubMed ID: 37310147
[TBL] [Abstract][Full Text] [Related]
13. The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation.
Ribeiro LS; da Cruz Pedrozo Miguel MG; Martinez SJ; Bressani APP; Evangelista SR; Silva E Batista CF; Schwan RF
World J Microbiol Biotechnol; 2020 Nov; 36(12):186. PubMed ID: 33219454
[TBL] [Abstract][Full Text] [Related]
14. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
15. Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts.
Wang C; Sun J; Lassabliere B; Yu B; Liu SQ
Food Res Int; 2020 Oct; 136():109588. PubMed ID: 32846616
[TBL] [Abstract][Full Text] [Related]
16. Coffee flavour modification through controlled fermentation of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part II. Mixed cultures with or without lactic acid bacteria.
Wang C; Sun J; Lassabliere B; Yu B; Liu SQ
Food Res Int; 2020 Oct; 136():109452. PubMed ID: 32846547
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects.
de Melo Pereira GV; Neto E; Soccol VT; Medeiros ABP; Woiciechowski AL; Soccol CR
Food Res Int; 2015 Sep; 75():348-356. PubMed ID: 28454966
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
