Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
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Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentationsReview: Diversity of Microorganisms in Global Fermented Foods and BeveragesPhylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityOxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentationComplete 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.Metagenomic analysis of the microbial community in fermented grape marc reveals that Lactobacillus fabifermentans is one of the dominant species: insights into its genome structure.Microbial diversity and their roles in the vinegar fermentation process.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.Biotechnological and in situ food production of polyols by lactic acid bacteria.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.Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.Safety of Novel Microbes for Human Consumption: Practical Examples of Assessment in the European Union.The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditionsVirtual metagenome reconstruction from 16S rRNA gene sequences.Temporal and spatial distribution of the acetic acid bacteria communities throughout the wooden casks used for the fermentation and maturation of lambic beer underlines their functional role.Suppression of methanogenesis in hydrogen fermentation by intermittent feeding.Comparison ofrpoAandpheSGene Sequencing to 16S rRNA Gene Sequencing in Identification and Phylogenetic Analysis of LAB from Probiotic Food Products and Supplements
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Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
description
article
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в жовтні 2011
@uk
name
Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
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Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
@nl
type
label
Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
@en
Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
@nl
prefLabel
Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
@en
Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
@nl
P2093
P356
P1433
P1476
Spontaneous organic cocoa bean ...... teria and acetic acid bacteria
@en
P2093
Gino Vrancken
Katrien De Bruyne
Luc De Vuyst
Zoi Papalexandratou
P304
P356
10.1016/J.FM.2011.06.003
P577
2011-06-12T00:00:00Z