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

Volumn 35, Issue 2, 2013, Pages 73-85

  Papalexandratou, Zoi ^a   Lefeber, Timothy ^a   Bahrim, Bakhtiar ^b   Lee, Ong Seng ^c   Daniel, Heide Marie ^d   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^b Barry Callebaut Malaysia Sdn ^*  (Malaysia)

^c Ong Chong Lim Plantation Sdn Bhd   (Malaysia)

^d UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

(GTG)5 PCR; Acetic acid bacteria; Chocolate; Cocoa bean fermentation; Lactic acid bacteria; Malaysia; PCR DGGE; Yeast

Indexed keywords

ACETOBACTER; ARTICLE; BIODIVERSITY; COCONUT; FABACEAE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HANSENIASPORA; LACTOBACILLUS FERMENTUM; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE;

ACETOBACTER; BIODIVERSITY; COCOS; FABACEAE; FERMENTATION; FOOD MICROBIOLOGY; HANSENIASPORA; LACTOBACILLUS FERMENTUM; SACCHAROMYCES CEREVISIAE;

ACETOBACTER; ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS); ENTEROBACTER SP.; HANSENIASPORA OPUNTIAE; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC PSEUDOMESENTEROIDES; SACCHAROMYCES CEREVISIAE; TATUMELLA; THEOBROMA CACAO;

EID: 84876729048     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.02.015     Document Type: Article

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