SCOPUS 정보 검색 플랫폼

Volumn 51, Issue 6, 1986, Pages 1583-1584

Characterization and Distribution of Aerobic, Spore‐Forming Bacteria from Cacao Fermentations in Bahia

(5) SCHWAN, ROSANE FREITAS a,b VANETTI, MARIA CRISTINA D a,b SILVA, DAISON OLZANY a,b LOPEZ, ALEX a,b DE MORAES, CÉLIA A a,b

a Centro de Pesquisas do Cacau (Brazil)

b Universidade Federal de VicAosa ^* (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS (BACTERIUM); BACILLUS CEREUS; BACILLUS CIRCULANS; BACILLUS COAGULANS; BACILLUS FIRMUS; BACILLUS LICHENIFORMIS; BACILLUS MEGATERIUM; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); POLYMYXA; THEOBROMA CACAO;

EID: 0041643756 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1986.tb13872.x Document Type: Article

Times cited : (26)

References (26)

1
- 0042645577
- Microflora of cocoa be‐fore and after roasting at 150°C
- (1971) J. Milk Food Technol , vol.34 , Issue.7 , pp. 369
- Barrile, J.C.¹ Ostovar, K.² Keeney, P.G³

2
- 84985294730
- Paper presented at 1957 Cocoa Conference of the Cocoa, Chocolate and Confectionery Alliance, London, p.
- (1957) Experiments and observations on cocoa fermentation in New Guinea , pp. 177
- Bridgland, L.A.¹ Friend, R.J²

3
- 0037735436
- 8th ed., Williams & Wilkins, Baltimore
- (1974) Bergey's Manual of Determinative Bacteriology , pp. 1268
- Buchanan, B.E.¹ Gibbons, N.E²

4
- 0042645575
- General observations on the microflora of fermenting cocoa beans Theobroma cacao in Bahia (Brazil)
- (1963) Food Technol , vol.116 , pp. 1328
- Camargo, R.¹ de Lame, J.² Martinelli, A.F³

5
- 0043146523
- Univ. of Bristol, Bristol
- (1980) Cocoa fermentation in Ghana and Malaysia: Further microbial methods and results , pp. 45
- Carr, J.G.¹ Davies, P.A²

6
- 0002659669
- Biophysical factors in growth
- cap. 6. 66., American Society for Microbiology
- (1981) Manual of Methods for General Bacteriology
- Costilow, R.N¹

7
- 0346231937
- 3rd ed., Dept. of Health Education & Welfare, Washington, DC
- (1972) Bacteriological Analytical Manual for Foods
- FDA¹

8
- 0008803226
- The mechanism of cacao curing
- (1963) Adv. in Enzymol , vol.25 , pp. 457
- Forsyth, W.G.C.¹ Quesnel, V.C²

9
- 84985199256
- Paper presented at 1950 Cocoa Conference of the Cocoa, Chocolate and Confectionery Alliance, London, p.
- (1951) Our approach to the study of cocoa fermentation , pp. 75
- Forsyth, W.G.C.¹ Rombouts, J.E²

10
- 0002431736
- Endospore‐forming rods and cocci
- 8th ed., Buchanan, R.R, Gibbons, N.E, Williams & Wilkins, Baltimore
- (1974) Bergey's Manual of Determinative Bacteriology , pp. 1268
- Gibson, T.¹ Gordon, R.E²

11
- 0004192078
- Academic Press, New York
- (1976) Laboratory Methods in Food and Dairy Microbiology , pp. 452
- Harrigan, W.F.¹ McCance, M.E²

12
- 0021008870
- Production of flavor compounds by microorganisms
- Laskin, A.I
- (1983) Adv. Applied Microbiol , vol.29 , pp. 29
- Kempler, G.M¹

13
- 0042645571
- John Bale, Sons and Curnov, London
- (1937) Cocoa fermentation , pp. 171
- Knapp, A.W¹

14
- 4644339828
- An assessment of some claims relating to the production and composition of chocolate aroma
- (1971) Revue Internationale de la chocolaterie , vol.26 , Issue.1 , pp. 19
- Lopez, A.¹ Quesnel, V.C²

15
- 84985423183
- Volatile fatty acid production in cacao fermentation and the effect on chocolate flavor
- (1973) Journal of the Science of Food and Agriculture , vol.24 , Issue.3 , pp. 319
- Lopez, A.S.¹ Quesnel, V.C²

16
- 84985288175
- The contribution of volatile compounds to the flavor of chocolate and their development during processing. Sc.D. thesis, Trinidad, Pennsylvania University
- (1974) , pp. 172
- Lopez, A.S¹

17
- 0042645570
- Microbiological deterioration of cocoa beans during fermentation and storage in Bahia
- (1966) International Chocolate Review , vol.21 , Issue.8 , pp. 375
- Maravalhas, N¹

18
- 84985288235
- Paper presented at International Cocoa Research Conference, St Augustine, Trinidad, p.
- (1972) Cacao processing in Bahia , pp. 607
- Maravalhas, N¹

19
- 73049149649
- Cacao fermentation V. Yeast isolated from cacao beans during the curing process
- (1961) Appl. Microbiol , vol.9 , pp. 370
- Martelli, H.L.¹ Dittmar, H.F.K²

20
- 0343022905
- Conservation of microorganisms
- (1964) Ann. Rev. Microbiol , vol.18 , pp. 1
- Martin, S.M¹

21
- 0000754745
- The Genera Bacilus and Sporolactobacillus
- Starr, M.P., Springer‐Verlag, New York
- (1981) The Prokaryotes ‐ A Handbook on Habitats Isolation and Identification of Bacteria , vol.11
- Norris, J.R.¹ Berkeley, R.C.W.² Logan, A.N.³ O'Donnell, A.G⁴

22
- 84987316834
- Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cacao beans
- (1973) J. Food Sci , vol.38 , pp. 617
- Ostovar, K.¹ Keeney, P.G²

23
- 0042645569
- Characterization and Distribution of lactic acid bacteria from traditional cocoa bean fermentations in Bahia
- (1984) Journal of Food Science , vol.49 , pp. 205
- Passos, F.M.L.¹ Silva, D.O.² Lopez, A.³ Ferreira, C.L.L.F.⁴ Guimarães, W.V⁵

24
- 0001095326
- Fermentation, drying, and storage of cocoa beans
- (1958) Adv. Food Res , vol.8 , pp. 225
- Roelofsen, P.A¹

25
- 84985286398
- Variações na Aeração do Processo Tradicional de Fermentação de Cacau na Bahia e Identificação das Espécies de Bacillus Envolvidos nesses Métodds. M.S. Thesis, Universidade Federal de Viçosa, Viçosa, MG, Brasil, 83 p
- (1984) , pp. 836
- Schwan, R.F¹

26
- 0344169514
- Implication of Bacillus subtilis in the synthesis of tetramethylpyrazine during fermentation of cacao beans
- (1972) Journal of Food Science , vol.37 , pp. 967
- Zak, D.L.¹ Ostovar, K.² Keeney, P.G³

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.