Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica

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

Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage

(2017) Luciana Silva Ribeiro et al.   FOOD RESEARCH INTERNATIONAL

Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies

(2017)   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Exact sequence variants should replace operational taxonomic units in marker-gene data analysis

(2017) Benjamin J Callahan et al.   ISME Journal

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica : I. Green coffee

(2017) Liang Wei Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on-farm processing

(2016) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

(2016) L. De Vuyst et al.   JOURNAL OF APPLIED MICROBIOLOGY

Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods

(2016) Mehmet Turan Ayseli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial ecology and starter culture technology in coffee processing

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

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

(2015) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Coffee fermentation and flavor – An intricate and delicate relationship

(2015) Liang Wei Lee et al.   FOOD CHEMISTRY

Conducting starter culture-controlled fermentations of coffee beans during on-farm wet processing: Growth, metabolic analyses and sensorial effects

(2015) Gilberto Vinícius de Melo Pereira et al.   FOOD RESEARCH INTERNATIONAL

Microbiological diversity associated with the spontaneous wet method of coffee fermentation

(2015) Suzana Reis Evangelista et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Good and bad protons: genetic aspects of acidity stress responses in plants

(2015) Yuri Shavrukov et al.   JOURNAL OF EXPERIMENTAL BOTANY

Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance

(2015) Nicholas A Bokulich et al.   eLife

How and why does tomato accumulate a large amount of GABA in the fruit?

(2015) Mariko Takayama et al.   Frontiers in Plant Science

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

(2014) David Laureys et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment

(2014) Vasileios Pothakos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process

(2014) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Comparison of extraction methods for kahweol and cafestol analysis in roasted coffee

(2013) Rafael C. E. Dias et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno 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

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

Stress Metabolism in Green Coffee Beans (Coffea arabica L.): Expression of Dehydrins and Accumulation of GABA during Drying

(2010) D. Kramer et al.   PLANT AND CELL PHYSIOLOGY

A high γ-aminobutyric acid-producingLactobacillus brevis isolated from Chinese traditionalpaocai

(2009) Haixing Li et al.   ANNALS OF MICROBIOLOGY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

(2009) Ja Young Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucrofermentans (Toyosaki et al. 1996) sp. nov., comb. nov.

(2009) I. Cleenwerck et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY