The effect of lactic acid bacteria on cocoa bean fermentation

International Journal of Food Microbiology

Volumn 205, Issue , 2015, Pages 54-67

  Ho, Van Thi Thuy ^a   Zhao, Jian ^a   Fleet, Graham ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Acetic acid bacteria; Cocoa bean fermentation; Lactic acid bacteria; Lysozyme; Nisin; Yeasts

Indexed keywords

ACETIC ACID; ALCOHOL; ALDEHYDE; CARBOHYDRATE; CARBOXYLIC ACID; CITRIC ACID; FRUCTOSE; GLUCOSE; GLYCEROL; KETONE; MANNITOL; VOLATILE AGENT; ANTIINFECTIVE AGENT; LACTIC ACID; LYSOZYME; NISIN;

ACETOBACTER; ARTICLE; BEAN; CACAO; CONTROLLED STUDY; FERMENTATION; FOOD MICROBIOTECHNOLOGY; GLUCONOBACTER; HANSENIASPORA; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; NONHUMAN; PH; PICHIA KUDRIAVZEVII; SACCHAROMYCES CEREVISIAE; DRUG EFFECTS; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; STANDARDS; TASTE;

ACETOBACTER PASTEURIANUS; BACTERIA (MICROORGANISMS); GLUCONOBACTER FRATEURII; HANSENIASPORA GUILLIERMONDII; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; PICHIA; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO;

ACETOBACTER; ANTI-BACTERIAL AGENTS; CACAO; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS; MURAMIDASE; NISIN; TASTE;

EID: 84927673175     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.03.031     Document Type: Article

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