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Journal Abstract Search

356 related items for PubMed ID: 21926224

  • 21. 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
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  • 22. Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass.
    Mota-Gutierrez J, Ferrocino I, Giordano M, Suarez-Quiroz ML, Gonzalez-Ríos O, Cocolin L.
    Appl Environ Microbiol; 2021 Jun 25; 87(14):e0042521. PubMed ID: 33990301
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  • 23. 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 25; 78(15):5395-405. PubMed ID: 22636007
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  • 26. 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 25; 77(18):6694-8. PubMed ID: 21803901
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  • 28. 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 01; 167(1):103-16. PubMed ID: 23866910
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  • 29. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
    De Vuyst L, Weckx S.
    J Appl Microbiol; 2016 Jul 01; 121(1):5-17. PubMed ID: 26743883
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  • 30. 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 01; 63(5):347-355. PubMed ID: 27454854
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  • 37. Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation.
    Viesser JA, de Melo Pereira GV, de Carvalho Neto DP, Rogez H, Góes-Neto A, Azevedo V, Brenig B, Aburjaile F, Soccol CR.
    Int J Food Microbiol; 2021 Feb 02; 339():109015. PubMed ID: 33340944
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  • 39. The microbial ecology of cocoa bean fermentations in Indonesia.
    Ardhana MM, Fleet GH.
    Int J Food Microbiol; 2003 Sep 01; 86(1-2):87-99. PubMed ID: 12892924
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  • 40. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.
    Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L.
    J Sci Food Agric; 2013 Mar 15; 93(4):749-60. PubMed ID: 22806635
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