Diversity of Lactic Acid Bacteria Associated with Fresh Coffee Cherries in Taiwan

Isolation and characterization of lactic acid bacteria from yan-taozih (pickled peaches) in Taiwan

(2012) Yi-sheng Chen et al.   ANNALS OF MICROBIOLOGY

Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd

(2012) Wei-tse Lan et al.   FOLIA MICROBIOLOGICA

Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models

(2012) Sarah Crowley et al.   FOLIA MICROBIOLOGICA

Inactivation of A. ochraceus Spores and Detoxification of Ochratoxin A in Coffee Beans by Gamma Irradiation

(2012) Sanjeev Kumar et al.   JOURNAL OF FOOD SCIENCE

Robusta coffee beans post-harvest microflora: Lactobacillus plantarum sp. as potential antagonist of Aspergillus carbonarius

(2011) Olga Djossou et al.   ANAEROBE

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

A genus-specific PCR method for differentiation betweenLeuconostocandWeissellaand its application in identification of heterofermentative lactic acid bacteria from coffee fermentation

(2008) Ulrich Schillinger et al.   FEMS MICROBIOLOGY LETTERS

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

(2008) C SILVA et al.   FOOD MICROBIOLOGY

Microcultures of lactic acid bacteria: characterization and selection of strains, optimization of nutrients and gallic acid concentration

(2008) Oswaldo Guzmán-López et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY