Yeast diversity of Ghanaian cocoa bean heap fermentations

FEMS Yeast Research

Volumn 9, Issue 5, 2009, Pages 774-783

  Daniel, Heide Marie ^a   Vrancken, Gino ^b   Takrama, Jemmy F ^c   Camu, Nicholas ^b   De Vos, Paul ^d   De Vuyst, Luc ^b  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c New Tafo   (Ghana)

^d GHENT UNIVERSITY   (Belgium)

Author keywords

Cocoa; Fermentation; Identification; M13; Yeast

Indexed keywords

ACTIN; ALCOHOL; CITRIC ACID; GLUCOSE; INTERNAL TRANSCRIBED SPACER; RIBOSOME RNA; SUCROSE;

ARTICLE; BIODIVERSITY; CACAO; CANDIDA CARPOPHILA; CANDIDA ORTHOPSILOSIS; CONTROLLED STUDY; FERMENTATION; FUNGAL DETECTION; FUNGAL GENE; FUNGUS GROWTH; FUNGUS ISOLATION; GHANA; HANSENIASPORA OPUNTIAE; HEAT TOLERANCE; KODAMAEA OHMERI; LACTIC ACID BACTERIUM; MEYEROZYMA CARIBBICA; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PHENOTYPE; PICHIA KUDRIAVZEVII; PICHIA MANSHURICA; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES LUDWIGII; YAMADAZYMA MEXICANA; YEAST;

CANDIDA CARPOPHILA; CANDIDA ORTHOPSILOSIS; HANSENIASPORA OPUNTIAE; ISSATCHENKIA ORIENTALIS; KODAMAEA OHMERI; PICHIA; PICHIA MANSHURICA; PICHIA MEXICANA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCODES LUDWIGII; THEOBROMA CACAO;

EID: 67651174624     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2009.00520.x     Document Type: Article

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