Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

Autor: Dennis Sandris Nielsen, Zoi Papalexandratou, Laureano Villagra Kauffmann, Josué L. Castro-Mejía, Rasmus Riemer Jakobsen, Grégoire A. Bouillon, Julie Leth Espensen, Albert Skorstengaard, Lukasz Krych, Lars Hestbjerg Hansen, Kristina Kaasik, Andreas Blennow

Publikováno v: Papalexandratou, Z, Kaasik, K, Kauffmann, L V, Skorstengaard, A, Bouillon, G, Espensen, J L, Hansen, L H, Jakobsen, R R, Blennow, A, Krych, L, Castro-Mejía, J L & Nielsen, D S 2019, ' Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation ', International Journal of Food Microbiology, vol. 304, pp. 106-118 . https://doi.org/10.1016/j.ijfoodmicro.2019.05.012

Nicaraguan cocoa bean fermentations of several single local cocoa varieties originating from the same region (North Highlands of Nicaragua, San Jose de Bocay/El Cua) were compared to fermentations of blended cocoa varietals from other producing regio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deaaad725bb87fcb13104c8985243821
https://pubmed.ncbi.nlm.nih.gov/31176963

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

Autor: Hugo Hendryckx, Nicholas Camu, Zoi Papalexandratou, Gino Vrancken, Tamara Garcia-Armisen, Luc De Vuyst, Pierre Cornelis

Publikováno v: Applied Microbiology and Biotechnology. 87:2281-2292

Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, starting with yeasts, followed by lactic acid bacteria and acetic acid bacteria. So far, all microbiological studies about cocoa bean fermentation were b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70f28e0e76c955d93609598d794e0baa
https://doi.org/10.1007/s00253-010-2698-9

Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations

Autor: Luc De Vuyst, Zoi Papalexandratou, Isabel Snauwaert, Peter Vandamme

Publikováno v: Vrije Universiteit Brussel

Six facultatively anaerobic, non-motile lactic acid bacteria were isolated from spontaneous cocoa bean fermentations carried out in Brazil, Ecuador and Malaysia. Phylogenetic analysis revealed that one of these strains, designated M75T, isolated from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db8acae264d4996b82e2080bea8718e9
https://hdl.handle.net/20.500.14017/363f5733-5bc1-439f-b558-b5540091fdaa

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

Autor: Luc De Vuyst, William Gobert, Zoi Papalexandratou, Nicholas Camu, Timothy Lefeber

Publikováno v: Vrije Universiteit Brussel

Cocoa bean fermentations controlled by means of starter cultures were introduced on several farms in two different cocoa-producing regions (West Africa and Southeast Asia). Two starter culture mixtures were tested, namely one composed of Saccharomyce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb23a4d5d6e920a84b10143e7ecee347
https://pubmed.ncbi.nlm.nih.gov/22365351

(GTG)5-PCR reference framework for acetic acid bacteria

Autor: Luc De Vuyst, Ilse Cleenwerck, Zoi Papalexandratou, Paul De Vos

Publikováno v: FEMS microbiology letters. 301(1)

One hundred and fifty-eight strains of acetic acid bacteria (AAB) were subjected to (GTG)(5)-PCR fingerprinting to construct a reference framework for their rapid classification and identification. Most of them clustered according to their respective

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afa57e9c884ce69bdd4911235dd154e8
https://pubmed.ncbi.nlm.nih.gov/19824903