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Journal Abstract Search

335 related items for PubMed ID: 31085407

  • 1. 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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  • 2. 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 01; 84(19):. PubMed ID: 30054357
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  • 3. 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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  • 4. Yeasts are essential for cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2014 Mar 17; 174():72-87. PubMed ID: 24462702
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  • 5. The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
    De Vuyst L, Weckx S.
    J Appl Microbiol; 2016 Jul 17; 121(1):5-17. PubMed ID: 26743883
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  • 13. 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 10; 114(2):168-86. PubMed ID: 17161485
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  • 18. 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 01; 161(2):121-33. PubMed ID: 23279821
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  • 19. 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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  • 20. 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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