相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d'Ivoire
Honore G. Ouattara et al.
FOOD MICROBIOLOGY (2021)
Exploring K2G30 Genome: A High Bacterial Cellulose Producing Strain in Glucose and Mannitol Based Media
Maria Gullo et al.
FRONTIERS IN MICROBIOLOGY (2019)
Effect of Sequential Acclimation to Various Carbon Sources on the Proteome of Acetobacter senegalensis LMG 23690T and Its Tolerance to Downstream Process Stresses
Rasoul Shafiei et al.
FRONTIERS IN MICROBIOLOGY (2019)
Modified semi-continuous fermentation for resuscitating nongrowing cells during high-temperature gluconic acid production by Acetobacter senegalensis
R. Zarmehrkhorshid et al.
JOURNAL OF APPLIED MICROBIOLOGY (2019)
Molecular identification of acetic acid bacteria isolated from fermented mango juices of Burkina Faso: 16S rRNA gene sequencing
OUATTARA Assiètta et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2019)
Bacterial Cellulose: Production, Modification and Perspectives in Biomedical Applications
Selestina Gorgieva et al.
NANOMATERIALS (2019)
Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
Daniel S. Agyirifo et al.
HELIYON (2019)
Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms
Van Thi Thuy Ho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Insights into Bacterial Cellulose Biosynthesis from Different Carbon Sources and the Associated Biochemical Transformation Pathways in Komagataeibacter sp W1
Shan-Shan Wang et al.
POLYMERS (2018)
Recent developments in the production and applications of bacterial cellulose fibers and nanocrystals
Isabela Reiniati et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2017)
Insights into the structure and assembly of a bacterial cellulose secretion system
Petya Violinova Krasteva et al.
NATURE COMMUNICATIONS (2017)
Influence of carbon sources on the viability and resuscitation of Acetobacter senegalensis during high-temperature gluconic acid fermentation
Rasoul Shafiei et al.
BIOPROCESS AND BIOSYSTEMS ENGINEERING (2017)
Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach
Koen Illeghems et al.
FOOD MICROBIOLOGY (2016)
The cocoa bean fermentation process: from ecosystem analysis to starter culture development
L. De Vuyst et al.
JOURNAL OF APPLIED MICROBIOLOGY (2016)
Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor
Majid Mounir et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2016)
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
Koen Illeghems et al.
FOOD MICROBIOLOGY (2015)
The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions
Philipp Adler et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation
Frederic Moens et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Yeasts are essential for cocoa bean fermentation
Van Thi Thuy Ho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
The role of protein modifications in senescence of freeze-dried Acetobacter senegalensis during storage
Rasoul Shafiei et al.
MICROBIAL CELL FACTORIES (2014)
Draft Genome Sequence of Acetobacter aceti Strain 1023, a Vinegar Factory Isolate
John E. Hung et al.
GENOME ANNOUNCEMENTS (2014)
Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem
Koen Illeghems et al.
BMC GENOMICS (2013)
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process
Zoi Papalexandratou et al.
FOOD MICROBIOLOGY (2013)
Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions
Rasoul Shafiei et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota
Esther Meersman et al.
PLOS ONE (2013)
Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture
Gilberto Vinicius de Melo Pereira et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity
Koen Illeghems et al.
PLOS ONE (2012)
Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
Timothy Lefeber et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations
Zoi Papalexandratou et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis
Zoi Papalexandratou et al.
FEMS YEAST RESEARCH (2011)
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil
Zoi Papalexandratou et al.
FOOD MICROBIOLOGY (2011)
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
Zoi Papalexandratou et al.
FOOD MICROBIOLOGY (2011)
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
Timothy Lefeber et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Complete genome sequence of the sugarcane nitrogen-fixing endophyte Gluconacetobacter diazotrophicus Pal5
Marcelo Bertalan et al.
BMC GENOMICS (2009)
Whole-genome analyses reveal genetic instability of Acetobacter pasteurianus
Yoshinao Azuma et al.
NUCLEIC ACIDS RESEARCH (2009)
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection
Maria Gullo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
Nicholas Camu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
A new pilot plant scale acetifier designed for vinegar production in Sub-Saharan Africa
Bassirou Ndoye et al.
PROCESS BIOCHEMISTRY (2007)
Lactobacillus ghanensis sp nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations
Dennis S. Nielsen et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
Acetobacter senegalensis sp nov., a thermotolerant acetic acid bacterium isolated in Senegal (sub-Saharan Africa) from mango fruit (Mangifera indica L.)
Bassirou Ndoye et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
Acetobacter ghanensis sp nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans
Ilse Cleenwerck et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
Survival and preservation after freeze-drying process of thermoresistant acetic acid bacteria isolated from tropical products of Subsaharan Africa
Bassirou Ndoye et al.
JOURNAL OF FOOD ENGINEERING (2007)
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
D. S. Nielsen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana
Nicholas Camu et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Characterization of the last step of the aerobic phenylacetic acid degradation pathway
Juan Nogales et al.
MICROBIOLOGY-SGM (2007)
Effect of aeration and agitation rates and scale-up on oxygen transfer coefficient, kLa in exopolysaccharide production from Enterobacter cloacae WD7
C. Bandaiphet et al.
CARBOHYDRATE POLYMERS (2006)
Thermoresistant properties of acetic acids bacteria isolated from tropical products of Sub-Saharan Africa and destined to industrial vinegar
B. Ndoye et al.
ENZYME AND MICROBIAL TECHNOLOGY (2006)
Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: New insights into pathways of the Strecker reaction
M Granvogl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Influence of the temperature and the growth phase on the hopanoids and fatty acids content of Frateuria aurantia (DSMZ 6220)
C Joyeux et al.
FEMS MICROBIOLOGY ECOLOGY (2004)
Operation in semi-continuous with a closed pilot plant scale acetifier for vinegar production
I de Ory et al.
JOURNAL OF FOOD ENGINEERING (2004)
Functional genomics by NMR spectroscopy -: Phenylacetate catabolism in Escherichia coli
W Ismail et al.
EUROPEAN JOURNAL OF BIOCHEMISTRY (2003)
Optimizing scale-up fermentation processes
M Thiry et al.
TRENDS IN BIOTECHNOLOGY (2002)
Optimum starting-up protocol of a pilot plant scale acetifier for vinegar production
I de Ory et al.
JOURNAL OF FOOD ENGINEERING (2002)
The phenylacetyl-CoA catabolon:: a complex catabolic unit with broad biotechnological applications
JM Luengo et al.
MOLECULAR MICROBIOLOGY (2001)
Oxygen transfer and uptake rates during xanthan gum production
F García-Ochoa et al.
ENZYME AND MICROBIAL TECHNOLOGY (2000)