Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes

(2020) Luc De Vuyst et al.   FEMS MICROBIOLOGY REVIEWS

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

(2020) Jéssica A. Viesser et al.   FOOD RESEARCH INTERNATIONAL

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

(2019) Margareth Santander Muñoz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits

(2019) Mota-Gutierrez et al.   Nutrients

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

(2019) Hayley Rottiers et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation

(2019) Shumao Cui et al.   Food Science & Nutrition

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

(2019) Marycarmen Utrilla-Vázquez et al.   FOOD RESEARCH INTERNATIONAL

Isolation and characterization of a new fructophilic Lactobacillus plantarum FPL strain from honeydew

(2018) Klaudia Gustaw et al.   ANNALS OF MICROBIOLOGY

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

(2018) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans

(2018) Juan Manuel Cevallos-Cevallos et al.   JOURNAL OF FOOD QUALITY

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

(2018) Sander Sieuwerts et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

(2018) Akihito Endo et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

(2017) Janneth Gallegos et al.   FOOD CHEMISTRY

Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans

(2017) Gilberto V.M. Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

(2016) M.V.S. Sandhya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative genomics of Fructobacillus spp. and Leuconostoc spp. reveals niche-specific evolution of Fructobacillus spp.

(2015) Akihito Endo et al.   BMC GENOMICS

The effect of lactic acid bacteria on cocoa bean fermentation

(2015) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

(2015) Nádia Nara Batista et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation

(2014) Frédéric Moens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Perspectives for the biotechnological production of ethyl acetate by yeasts

(2014) Christian Löser et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation

(2014) Jean-Justin Essia Ngang et al.   BIOCONTROL SCIENCE AND TECHNOLOGY

Trimmomatic: a flexible trimmer for Illumina sequence data

(2014) Anthony M. Bolger et al.   BIOINFORMATICS

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

(2014) Michael Crafack et al.   FOOD RESEARCH INTERNATIONAL

Yeasts are essential for cocoa bean fermentation

(2014) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fungi and mycotoxins in cocoa: From farm to chocolate

(2014) Marina V. Copetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

(2014) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

(2013) Igor Magalhães da Veiga Moreira et al.   FOOD RESEARCH INTERNATIONAL

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

(2013) Michael Crafack et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans

(2013) Teresa Romero-Cortes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms

(2012) J Gregory Caporaso et al.   ISME Journal

SPAdes: A New Genome Assembly Algorithm and Its Applications to Single-Cell Sequencing

(2012) Anton Bankevich et al.   JOURNAL OF COMPUTATIONAL BIOLOGY

The SILVA ribosomal RNA gene database project: improved data processing and web-based tools

(2012) Christian Quast et al.   NUCLEIC ACIDS RESEARCH

Role of an esterase in flavor volatile variation within the tomato clade

(2012) C. Goulet et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou 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

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

(2011) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Metabolic Engineering of Gluconobacter oxydans for Improved Growth Rate and Growth Yield on Glucose by Elimination of Gluconate Formation

(2010) V. Krajewski et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

(2010) Tamara Garcia-Armisen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

(2010) Timothy Lefeber et al.   FOOD MICROBIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Reclassification of the genus Leuconostoc and proposals of Fructobacillus fructosus gen. nov., comb. nov., Fructobacillus durionis comb. nov., Fructobacillus ficulneus comb. nov. and Fructobacillus pseudoficulneus comb. nov.

(2008) A. Endo et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

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