Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

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

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

(2017) Simonetta Visintin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Status, supply chain and processing of cocoa - A review

(2017) Mohd Shavez Beg et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Current perspectives in food-based studies exploiting multi-omics approaches

(2017) Ilario Ferrocino et al.   Current Opinion in Food Science

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

(2016) M. Koumba Koné 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 environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations

(2016) Yurelkys Fernández Maura 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

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

(2015) Esther Meersman et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

(2015) Nadia Nara Batista et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

(2015) A. Arana-Sánchez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Shotgun metagenomes and multiple primer pair-barcode combinations of amplicons reveal biases in metabarcoding analyses of fungi

(2015) Leho Tedersoo et al.   MycoKeys

Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

(2014) Cíntia Lacerda Ramos et al.   FOOD RESEARCH INTERNATIONAL

Metabolic engineering ofSaccharomyces cerevisiaefor the production of 2-phenylethanol via Ehrlich pathway

(2013) Bosu Kim et al.   BIOTECHNOLOGY AND BIOENGINEERING

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

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

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties

(2012) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A dynamic and intricate regulatory network determines Pseudomonas aeruginosa virulence

(2012) Deepak Balasubramanian et al.   NUCLEIC ACIDS RESEARCH

FLASH: fast length adjustment of short reads to improve genome assemblies

(2011) T. Magoc et al.   BIOINFORMATICS

Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

(2011) Lídia J. R. Lima et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

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

Alcohol dehydrogenase of acetic acid bacteria: structure, mode of action, and applications in biotechnology

(2010) Toshiharu Yakushi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Yeast diversity of Ghanaian cocoa bean heap fermentations

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

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mixed-effects modeling with crossed random effects for subjects and items

(2008) R.H. Baayen et al.   JOURNAL OF MEMORY AND LANGUAGE

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

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY