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

Volumn 50, Issue , 2015, Pages 54-63

  Illeghems, Koen ^a   Weckx, Stefan ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

454 pyrosequencing; Cocoa bean fermentation; Functional metagenomics; Meta pathway analysis

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; THEOBROMA CACAO;

BACTERIOCIN; CITRIC ACID; METHYLGLYOXAL;

BACTERIAL GENOME; BACTERIUM; BRAZIL; CACAO; CLUSTERED REGULARLY INTERSPACED SHORT PALINDROMIC REPEAT; ENTEROBACTERIACEAE; FERMENTATION; GENETICS; HIGH THROUGHPUT SEQUENCING; LACTOBACILLUS; METABOLISM; METAGENOME; METAGENOMICS; MICROBIAL CONSORTIUM; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES;

BACTERIA; BACTERIOCINS; BRAZIL; CACAO; CITRATES; CLUSTERED REGULARLY INTERSPACED SHORT PALINDROMIC REPEATS; ENTEROBACTERIACEAE; FERMENTATION; GENOME, BACTERIAL; HIGH-THROUGHPUT NUCLEOTIDE SEQUENCING; LACTOBACILLUS; METABOLIC NETWORKS AND PATHWAYS; METAGENOME; METAGENOMICS; MICROBIAL CONSORTIA; PYRUVALDEHYDE;

EID: 84927623305     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.03.005     Document Type: Article

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