Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
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Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentationsCocobiota: Implications for Human HealthPhylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityInfluence 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.Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationMicrobial species diversity, community dynamics, and metabolite kinetics of water kefir fermentationAssessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentationEvaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem.Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.The microbial diversity of traditional spontaneously fermented lambic beer.Microbial diversity and flavor formation in onion fermentation.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.Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester ProductionThe impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.Saccharomyces cerevisiae metabolism in ecological contextComplete Genome Sequencing and Comparative Genomic Analysis of the Thermotolerant Acetic Acid Bacterium, Acetobacter pasteurianus SKU1108, Provide a New Insight into ThermotoleranceTheobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.Acetic Acid bacteria: physiology and carbon sources oxidation.Cocoa agronomy, quality, nutritional, and health aspects.Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034.Naturally occurring lactic Acid bacteria isolated from tomato pomace silageExploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.Microbial interactions during sugar cane must fermentation for bioethanol production: does quorum sensing play a role?Evaluation of different fermentation processes for use by small cocoa growers in mexicoGenome Sequences of Two Leuconostoc pseudomesenteroides Strains Isolated from Danish Dairy Starter CulturesIdentification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches.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.The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditionsIdentification of a five-oxidoreductase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli.Core fluxome and metafluxome of lactic acid bacteria under simulated cocoa pulp fermentation conditionsDevelopment and validation of a species-independent functional gene microarray that targets lactic acid bacteriaSuccession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.
P2860
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P2860
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
description
2007 nî lūn-bûn
@nan
2007 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
name
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@ast
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@en
type
label
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@ast
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@en
prefLabel
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@ast
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@en
P2093
P2860
P356
P1476
Dynamics and biodiversity of p ...... ation of cocoa beans in Ghana.
@en
P2093
Ilse Cleenwerck
Jemmy S Takrama
Kristof Verbrugghe
Luc De Vuyst
Nicholas Camu
Tom De Winter
P2860
P304
P356
10.1128/AEM.02189-06
P407
P577
2007-02-02T00:00:00Z