Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production

Regulation of the synthesis of pulp degrading enzymes in Bacillus isolated from cocoa fermentation

(2017) Honoré G. Ouattara et al.   FOOD MICROBIOLOGY

Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production

(2017) Hadja D. Ouattara et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region

(2016) Lamine Samagaci et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

(2016) John Edem Kongor et al.   FOOD RESEARCH INTERNATIONAL

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

(2016) Simonetta Visintin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

(2016) L. De Vuyst et al.   JOURNAL OF APPLIED MICROBIOLOGY

Isolation of thermotolerant and high acetic acid-producing Acetobacter pasteurianus from Ivorian palm wine

(2015) Moussa Konate et al.   Emirates Journal of Food and Agriculture

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

(2013) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0

(2013) Koichiro Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Isolation and characterization of acetic acid bacteria in cocoa fermentation

(2012) T. Romero-Cortes   African Journal of Microbiology Research

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

(2012) Gilberto Vinícius de Melo Pereira et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

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

(2010) T. Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentation

(2010) Honoré G. Ouattara et al.   FOOD MICROBIOLOGY

Aroma Precursors and Methylpyrazines in Underfermented Cocoa Beans Induced by Endogenous Carboxypeptidase

(2008) S. Jinap et al.   JOURNAL OF FOOD SCIENCE

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

(2008) Nicholas Camu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation

(2008) Honoré G. Ouattara et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY