Results 181 to 190 of about 1,999 (198)

The functional role of lactic acid bacteria in cocoa bean fermentation

2010
This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics ...
De Vuyst, Luc, Lefeber, Timothy, Papalexandratou, Zoi, Camu, Nicholas   +3 more
openaire   +2 more sources

Experimentally modelling cocoa bean fermentation reveals key factors and their influences

Food Chemistry, 2020
Marcello Corno, Roy N D'Souza, Nikolai Kuhnert   +2 more
exaly  

Effect of the type of fermenter on the cocoa fermentation process and quality of the cacao beans

2022 8th International Engineering, Sciences and Technology Conference (IESTEC), 2022
Darla Calderon, Wedleys Tejedor, Orlando Melgar, Abelardo Franco   +3 more
openaire   +1 more source

Functional role of lactic acid bacteria in cocoa bean fermentation

2008
Functional ...
Lefeber, Timothy, Papalexandratou, Zoi, Camu, Nicholas, De Vuyst, Luc   +3 more
openaire   +2 more sources

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

Journal of Applied Microbiology, 2016
L De Vuyst, Stefan Weckx
exaly  

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

Food Microbiology, 2011
Gino Vrancken, Nicholas Camu, Luc De Vuyst   +2 more
exaly  

Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation

International Journal of Food Microbiology, 2019
Susette Freimüller Leischtfeld, Marc J A Stevens, Leo Meile   +2 more
exaly  

Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry

Food Research International, 2020
Nikolai Kuhnert, Roy N D'Souza, Matthias S Ullrich   +2 more
exaly  

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

Food Microbiology, 2013
Zoi Papalexandratou, Heide-Marie Daniel, Luc De Vuyst   +2 more
exaly  

Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample

Food Microbiology, 2015
Stefan Weckx, Luc De Vuyst
exaly