Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations
about
Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckiiPhylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityFructophilic characteristics of Fructobacillus spp. may be due to the absence of an alcohol/acetaldehyde dehydrogenase gene (adhE).Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentationOxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentationDetailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processesThe cocoa bean fermentation process: from ecosystem analysis to starter culture development.Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS.The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.Biotechnological and in situ food production of polyols by lactic acid bacteria.Fructophilic lactic acid bacteria inhabit fructose-rich niches in nature.Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.Independent Origins of Yeast Associated with Coffee and Cacao Fermentation.Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry.The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditionsCore fluxome and metafluxome of lactic acid bacteria under simulated cocoa pulp fermentation conditions
P2860
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P2860
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations
description
2011 nî lūn-bûn
@nan
2011 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Species diversity, community d ...... neous cocoa bean fermentations
@ast
Species diversity, community d ...... neous cocoa bean fermentations
@en
Species diversity, community d ...... neous cocoa bean fermentations
@nl
type
label
Species diversity, community d ...... neous cocoa bean fermentations
@ast
Species diversity, community d ...... neous cocoa bean fermentations
@en
Species diversity, community d ...... neous cocoa bean fermentations
@nl
prefLabel
Species diversity, community d ...... neous cocoa bean fermentations
@ast
Species diversity, community d ...... neous cocoa bean fermentations
@en
Species diversity, community d ...... neous cocoa bean fermentations
@nl
P2093
P2860
P921
P356
P1476
Species diversity, community d ...... neous cocoa bean fermentations
@en
P2093
Edwina Romanens
Freddy Amores
Gwen Falony
Heide-Marie Daniel
Juan Carlos Jimenez
Luc De Vuyst
Zoi Papalexandratou
P2860
P304
P356
10.1128/AEM.05523-11
P407
P577
2011-11-01T00:00:00Z