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Journal Abstract Search

193 related items for PubMed ID: 31176963

  • 1. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
    Papalexandratou Z, Kaasik K, Kauffmann LV, Skorstengaard A, Bouillon G, Espensen JL, Hansen LH, Jakobsen RR, Blennow A, Krych L, Castro-Mejía JL, Nielsen DS.
    Int J Food Microbiol; 2019 Sep 02; 304():106-118. PubMed ID: 31176963
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  • 2. 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 20; 279():43-56. PubMed ID: 29727857
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  • 3. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process.
    Papalexandratou Z, Lefeber T, Bahrim B, Lee OS, Daniel HM, De Vuyst L.
    Food Microbiol; 2013 Sep 20; 35(2):73-85. PubMed ID: 23664257
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  • 4. 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 20; 77(21):7698-714. PubMed ID: 21926224
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  • 7. 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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  • 9. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
    Lefeber T, Papalexandratou Z, Gobert W, Camu N, De Vuyst L.
    Food Microbiol; 2012 Jun 04; 30(2):379-92. PubMed ID: 22365351
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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 04; 28(7):1326-38. PubMed ID: 21839382
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  • 11. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.
    Romanens E, Freimüller Leischtfeld S, Volland A, Stevens MJA, Krähenmann U, Isele D, Fischer B, Meile L, Miescher Schwenninger S.
    Int J Food Microbiol; 2019 Feb 02; 290():262-272. PubMed ID: 30408647
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  • 12. Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation.
    de C Lima CO, Vaz ABM, De Castro GM, Lobo F, Solar R, Rodrigues C, Martins Pinto LR, Vandenberghe L, Pereira G, Miúra da Costa A, Benevides RG, Azevedo V, Trovatti Uetanabaro AP, Soccol CR, Góes-Neto A.
    Food Microbiol; 2021 Feb 02; 93():103608. PubMed ID: 32912581
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  • 16. Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.
    Camu N, González A, De Winter T, Van Schoor A, De Bruyne K, Vandamme P, Takrama JS, Addo SK, De Vuyst L.
    Appl Environ Microbiol; 2008 Jan 02; 74(1):86-98. PubMed ID: 17993565
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  • 17. 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 02; 76(23):7708-16. PubMed ID: 20889778
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  • 18. 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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  • 19. 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 16; 73(6):1809-24. PubMed ID: 17277227
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