Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa

International Journal of Food Microbiology

Volumn 216, Issue , 2016, Pages 69-78

  Visintin, Simonetta ^a   Alessandria, Valentina ^a   Valente, Antonio ^b   Dolci, Paola ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b SOREMARTEC ITALIA Srl   (Italy)

Author keywords

Box fermentation; Cocoa beans; Heap fermentation; Microbial dynamics; Physiological characterization; Rep PCR

Indexed keywords

ACETIC ACID; ALCOHOL; BACTERIAL ENZYME; FUNGAL ENZYME; LACTIC ACID; RIBOSOME RNA; RNA 16S; RNA, RIBOSOMAL, 25S;

ACETIC ACID BACTERIUM; ACETOBACTER; ACETOBACTER PASTEURIANUS; ACETOBACTER SYZYGII; ACIDIFICATION; AFRICA; ARTICLE; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL VIABILITY; BACTERIUM ISOLATION; CACAO; CANDIDA; CANDIDA ETHANOLICA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; FUNGAL GENE; FUNGUS GROWTH; FUNGUS ISOLATION; HANSENIASPORA; HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIAL POPULATION DYNAMICS; NONHUMAN; OSMOTIC STRESS; PH; PICHIA; PICHIA MANSHURICA; POLYMERASE CHAIN REACTION; PROKARYOTES BY METABOLISM; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; SCREENING; SPECIES; SPECIES DIVERSITY; TEMPERATURE; YEAST; BIODIVERSITY; ENZYMOLOGY; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

ACETIC ACID; ACETOBACTER; AFRICA, WESTERN; BIODIVERSITY; CACAO; ETHANOL; FERMENTATION; HANSENIASPORA; LACTIC ACID; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; RNA, RIBOSOMAL; RNA, RIBOSOMAL, 16S; SACCHAROMYCES CEREVISIAE; YEASTS;

EID: 84942543671     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.09.004     Document Type: Article

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