Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria

Applied and Environmental Microbiology

Volumn 77, Issue 18, 2011, Pages 6694-6698

  Lefeber, Timothy ^a   Janssens, Maarten ^a   Moens, Frédéric ^a   Gobert, William ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

2 ,3-BUTANEDIOL; BACTERIAL STRAINS; COCOA BEANS; LACTIC ACID BACTERIA; STARTER CULTURES;

ACETIC ACID; CITRIC ACID; FERMENTATION; GLUCOSE; LACTIC ACID;

COCOA;

ACETIC ACID; CITRIC ACID; FRUCTOSE; GLUCOSE; LACTIC ACID; MANNITOL;

ACETIC ACID; BACTERIUM; COCOA; FERMENTATION; GENETIC ANALYSIS; LEGUME;

ARTICLE; CACAO; FABACEAE; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; LEUCONOSTOC; METABOLISM; OXIDATION REDUCTION REACTION; WEISSELLA;

ACETIC ACID; CACAO; CITRIC ACID; FABACEAE; FERMENTATION; FOOD HANDLING; FRUCTOSE; GLUCOSE; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; MANNITOL; OXIDATION-REDUCTION; WEISSELLA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; THEOBROMA CACAO;

EID: 80052798150     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00594-11     Document Type: Article

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