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

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

(2011) Zoi Papalexandratou et al.   FEMS YEAST RESEARCH

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

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

(2011) Zoi Papalexandratou et al.   FOOD 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

Influência da fermentação e secagem de amêndoas de cacau no teor de compostos fenólicos e na aceitação sensorial

(2010) Priscilla Efraim et al.   Food Science and Technology

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

Fructobacillus tropaeoli sp. nov., a fructophilic lactic acid bacterium isolated from a flower

(2010) A. Endo et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Differentiation of Chocolates According to the Cocoa’s Geographical Origin Using Chemometrics

(2010) Amandine Cambrai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients

(2010) Mark J. Payne et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

(GTG)5-PCR reference framework for acetic acid bacteria

(2009) Zoi Papalexandratou et al.   FEMS MICROBIOLOGY LETTERS

Yeast diversity of Ghanaian cocoa bean heap fermentations

(2009) Heide-Marie Daniel et al.   FEMS YEAST RESEARCH

Effect of farm and industrial processing on the amino acid profile of cocoa beans

(2009) E.I. Adeyeye et al.   FOOD CHEMISTRY

Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

(2009) K. De Bruyne et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations

(2009) K. De Bruyne et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

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

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

Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

(2008) Melanie Kostinek et al.   CURRENT MICROBIOLOGY

Assessment of resistance to Ceratocystis cacaofunesta in cacao genotypes

(2008) C. L. G. Sanches et al.   EUROPEAN JOURNAL OF PLANT PATHOLOGY

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