High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
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Title
High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
Authors
Keywords
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Journal
LETTERS IN APPLIED MICROBIOLOGY
Volume 63, Issue 5, Pages 347-355
Publisher
Wiley
Online
2016-07-26
DOI
10.1111/lam.12621
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Related references
Note: Only part of the references are listed.- Advantage of MALDI-TOF-MS over biochemical-based phenotyping for microbial identification illustrated on industrial applications
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- (2013) Zoi Papalexandratou et al. FOOD MICROBIOLOGY
- Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam
- (2012) N.T.L. Doan et al. LETTERS IN APPLIED MICROBIOLOGY
- Evaluation of sample preparation methods for MALDI-TOF MS identification of highly dangerous bacteria
- (2012) M. Drevinek et al. LETTERS IN APPLIED MICROBIOLOGY
- Rapid identification of microorganisms by mass spectrometry: improved performance by incorporation of in-house spectral data into a commercial database
- (2011) Kazuyuki Sogawa et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- 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
- High-Throughput Identification of Bacteria and Yeast by Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry in Conventional Medical Microbiology Laboratories
- (2010) S. Q. van Veen et al. JOURNAL OF CLINICAL MICROBIOLOGY
- Yeast diversity of Ghanaian cocoa bean heap fermentations
- (2009) Heide-Marie Daniel et al. FEMS YEAST RESEARCH
- Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria
- (2008) Melanie Kostinek et al. CURRENT MICROBIOLOGY
- Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation
- (2008) I. Cleenwerck et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Classification and Identification of Bacteria by Mass Spectrometry and Computational Analysis
- (2008) Sascha Sauer et al. PLoS One
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