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Journal Abstract Search

356 related items for PubMed ID: 21926224

  • 41. 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 07; 236():98-106. PubMed ID: 27458718
    [Abstract] [Full Text] [Related]

  • 42. 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 02; 318():108465. PubMed ID: 31838279
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  • 43. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
    Nielsen DS, Snitkjaer P, van den Berg F.
    Int J Food Microbiol; 2008 Jul 15; 125(2):133-40. PubMed ID: 18499292
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  • 44. Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations.
    Wouters D, Bernaert N, Conjaerts W, Van Droogenbroeck B, De Loose M, De Vuyst L.
    Food Microbiol; 2013 Apr 15; 33(2):185-96. PubMed ID: 23200651
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  • 47. 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 01; 256():11-19. PubMed ID: 28578265
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  • 48. Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.
    Díaz-Muñoz C, Van de Voorde D, Comasio A, Verce M, Hernandez CE, Weckx S, De Vuyst L.
    Front Microbiol; 2020 Sep 01; 11():616875. PubMed ID: 33505385
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  • 49. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.
    Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L.
    Front Microbiol; 2023 Sep 01; 14():1232323. PubMed ID: 37621398
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  • 52. 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 16; 333():108796. PubMed ID: 32771820
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  • 53. Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.
    Meersman E, Steensels J, Mathawan M, Wittocx PJ, Saels V, Struyf N, Bernaert H, Vrancken G, Verstrepen KJ.
    PLoS One; 2013 Nov 16; 8(12):e81559. PubMed ID: 24358116
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  • 54. 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 16; 87(6):2281-92. PubMed ID: 20559826
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  • 55. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.
    John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS.
    Food Chem; 2019 Apr 25; 278():786-794. PubMed ID: 30583444
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  • 56. Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.
    Ruggirello M, Nucera D, Cannoni M, Peraino A, Rosso F, Fontana M, Cocolin L, Dolci P.
    Food Res Int; 2019 Jan 25; 115():519-525. PubMed ID: 30599973
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  • 57. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes.
    De Vuyst L, Leroy F.
    FEMS Microbiol Rev; 2020 Jul 01; 44(4):432-453. PubMed ID: 32420601
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  • 58. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
    Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, Mencía A, Hernandez CE, Comasio A, Sioriki E, Weckx S, Pieters L, Dewettinck K, De Vuyst L.
    Food Microbiol; 2023 Feb 01; 109():104115. PubMed ID: 36309429
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  • 59. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.
    Figueroa-Hernández C, Mota-Gutierrez J, Ferrocino I, Hernández-Estrada ZJ, González-Ríos O, Cocolin L, Suárez-Quiroz ML.
    Int J Food Microbiol; 2019 Jul 16; 301():41-50. PubMed ID: 31085407
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  • 60. 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 30; 125(1):79-90. PubMed ID: 17920717
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