206 related articles for article (PubMed ID: 33875203)
1. Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d'Ivoire.
Ouattara HG; Niamké SL
Food Microbiol; 2021 Sep; 98():103767. PubMed ID: 33875203
[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. Molecular identification of yeast, lactic and acetic acid bacteria species during spoilage of tchapalo, a traditional sorghum beer from Côte d'Ivoire.
Attchelouwa CK; N'guessan FK; Aké FMD; Djè MK
World J Microbiol Biotechnol; 2018 Nov; 34(11):173. PubMed ID: 30413892
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. 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]
8. Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production.
Ouattara HD; Ouattara HG; Droux M; Reverchon S; Nasser W; Niamke SL
Int J Food Microbiol; 2017 Sep; 256():11-19. PubMed ID: 28578265
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
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. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
Crafack M; Mikkelsen MB; Saerens S; Knudsen M; Blennow A; Lowor S; Takrama J; Swiegers JH; Petersen GB; Heimdal H; Nielsen DS
Int J Food Microbiol; 2013 Oct; 167(1):103-16. PubMed ID: 23866910
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions.
Bortolini C; Patrone V; Puglisi E; Morelli L
Int J Food Microbiol; 2016 Nov; 236():98-106. PubMed ID: 27458718
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
De Vuyst L; Weckx S
J Appl Microbiol; 2016 Jul; 121(1):5-17. PubMed ID: 26743883
[TBL] [Abstract][Full Text] [Related]
19. Influence of pulp on the microbial diversity during cupuassu fermentation.
Ramos S; Salazar M; Nascimento L; Carazzolle M; Pereira G; Delforno T; Nascimento M; de Aleluia T; Celeghini R; Efraim P
Int J Food Microbiol; 2020 Apr; 318():108465. PubMed ID: 31838279
[TBL] [Abstract][Full Text] [Related]
20. Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing.
Li H; Fu J; Hu S; Li Z; Qu J; Wu Z; Chen S
Int J Food Microbiol; 2021 May; 346():109168. PubMed ID: 33773355
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]