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Research Documents: Fermentation

  • Cleenwerck, I., Gonzalez, A., Camu, N. Engelbeen, K., DeVos, P., DeVuyst, L. Acetobacter fabarum sp. Nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation. International Journal of Systematic Evolutionary Microbiology, vol. 58, p. 2180-2185, 2008.

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  • Lefeber, T., Janssens, M., Camu, N., De Vuyst, L. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Appl. Environ. Microbiol., 2010 Dec;76(23):7708-16.

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  • Carvalho dos Santos, T., Abreu Filho, G., Onorio Rocha, T.J., Franco, Semina, M. Application of solid state fermentation on the cocoa bran (Theobroma Cacao L.): producing ligninases. Ciências Exatas e Tecnológicas, 2011, vol. 32, p. 87-96.

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  • Afoakwa, E.O., Quao, J., Takrama, F.S., Budu, A.S., Saalia, F.K. Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, 19 (3), pp. 1071-1077, 2012.

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  • Pereira, G.V., Miguel, M.G., Ramos, C.L., Schwan, R.F. Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacteria Strains for the Development of a Defined Starter Culture. Appl. Environ. Microbiol., 2012 May 25.

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  • Illeghems, K., De Vuyst, L., Papalexandratou, Z., Weckx, S. Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity. PLoS One. 2012, vol. 7(5):e38040. Epub 2012 May 29.

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