Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation

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

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

(2020) F. Hadj Salem et al.   FOOD CHEMISTRY

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

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

(2020) Jéssica A. Viesser et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species

(2019) Pasquale Filannino et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Consumers’ Perceptions of Coffee Health Benefits and Motives for Coffee Consumption and Purchasing

(2019) Antonella Samoggia et al.   Nutrients

Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation

(2019) Mesfin Haile et al.   Microorganisms

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

(2018) Klaudia Gustaw et al.   ANNALS OF MICROBIOLOGY

Identification of Lactobacillus spp. and Fructobacillus spp. isolated from fresh Heterotrigona itama honey and their antagonistic activities against clinical pathogenic bacteria

(2018) Syariffah Nuratiqah Syed Yaacob et al.   JOURNAL OF APICULTURAL RESEARCH

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

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting

(2018) Chenhui Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

(2018) Mengxi Xie et al.   FOOD RESEARCH INTERNATIONAL

Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies

(2018) Dão P. de Carvalho Neto et al.   Food Bioscience

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

High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Beans Fermentation

(2017) Dão Pedro de Carvalho Neto et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

A dynamic regression analysis tool for quantitative assessment of bacterial growth written in Python

(2017) Jennifer L. Hoeflinger et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Exploring the impact of post-harvest processing on the microbiota and metabolite profiles during a case of green coffee bean production

(2016) Florac De Bruyn et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

(2016) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Genomic characterization of a fructophilic bee symbiont Lactobacillus kunkeei reveals its niche-specific adaptation

(2016) Shintaro Maeno et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Microbial ecology and starter culture technology in coffee processing

(2015) Gilberto Vinícius de Melo Pereira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process

(2014) Suzana Reis Evangelista et al.   FOOD MICROBIOLOGY

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

Yeasts are essential for cocoa bean fermentation

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

Fructophilic Characteristics of Fructobacillus spp. may be due to the Absence of an Alcohol/Acetaldehyde Dehydrogenase Gene (adhE)

(2013) Akihito Endo et al.   CURRENT MICROBIOLOGY

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

(2013) Suzana Reis Evangelista et al.   FOOD RESEARCH INTERNATIONAL

Fructophilic Lactobacillus kunkeei and Lactobacillus brevis Isolated from Fresh Flowers, Bees and Bee-hives

(2012) Deon P. Neveling et al.   CURRENT MICROBIOLOGY

Evaluation of a potential starter culture for enhance quality of coffee fermentation

(2012) Cristina Ferreira Silva et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Molecular ecology and polyphasic characterization of the microbiota associated with semi-dry processed coffee (Coffea arabica L.)

(2010) Danielle Marques Vilela et al.   FOOD MICROBIOLOGY

Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches

(2009) Akihito Endo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation

(2008) C SILVA et al.   FOOD MICROBIOLOGY