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Journal Abstract Search

247 related items for PubMed ID: 22365351

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  • 4. 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
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  • 6. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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  • 9. Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.
    Romanens E, Pedan V, Meile L, Miescher Schwenninger S.
    PLoS One; 2020 Jul 16; 15(10):e0239365. PubMed ID: 33001998
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  • 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 16; 28(7):1326-38. PubMed ID: 21839382
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  • 12. 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 04; 216():69-78. PubMed ID: 26425801
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  • 16. 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 04; 77(21):7698-714. PubMed ID: 21926224
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  • 17. 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 04; 73(6):1809-24. PubMed ID: 17277227
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  • 18. Functional yeast starter cultures for cocoa fermentation.
    Díaz-Muñoz C, De Vuyst L.
    J Appl Microbiol; 2022 Jul 04; 133(1):39-66. PubMed ID: 34599633
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  • 19. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
    De Vuyst L, Weckx S.
    J Appl Microbiol; 2016 Jul 04; 121(1):5-17. PubMed ID: 26743883
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  • 20. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
    Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
    Molecules; 2017 May 09; 22(5):. PubMed ID: 28486419
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