4.7 Article

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation

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。
Article Biotechnology & Applied Microbiology

Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation

Carolina O. de C. Lima et al.

Summary: The study analyzed the variation of microbial community structure during the fermentation of cocoa beans and recommended the use of specific microbial species in the fermentation of fine cocoa beans. Significant changes in microbial community structures were observed at different time points, correlating with factors such as temperature, acidity, and pH.

FOOD MICROBIOLOGY (2021)

Article Microbiology

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

Johannes Delgado-Ospina et al.

Summary: Some yeast strains have been found to significantly impact the production of biogenic amines during simulated cocoa fermentation, indicating the importance of considering biogenic amine production in the selection of yeast starters.

MICROORGANISMS (2021)

Article Microbiology

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

Marko Verce et al.

Summary: Metagenomic and metatranscriptomic sequencing were used to analyze the microbial diversity in Costa Rican cocoa fermentation processes, identifying major genera and species involved. This study provides insights into the role of different microorganisms in cocoa fermentation, guiding the selection and development of appropriate starter cultures for desired fermentation outcomes.

FRONTIERS IN MICROBIOLOGY (2021)

Article Agronomy

A Two-Step PCR Protocol Enabling Flexible Primer Choice and High Sequencing Yield for Illumina MiSeq Meta-Barcoding

Ko-Hsuan Chen et al.

Summary: The improved two-step PCR approach significantly enhances sequence quantity and recovery rate, while maintaining high read quality. By incorporating synthetic barcodes independently, this method can be broadly adapted to different genomic regions and organisms of scientific interest.

AGRONOMY-BASEL (2021)

Review Food Science & Technology

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Margareth Santander Munoz et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Biotechnology & Applied Microbiology

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation

Ja Aldrete-Tapia et al.

FOOD MICROBIOLOGY (2020)

Article Chemistry, Applied

Effect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador

Ivan Samaniego et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

Article Microbiology

Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation

Mauricio Edilberto Pacheco-Montealegre et al.

FRONTIERS IN MICROBIOLOGY (2020)

Article Food Science & Technology

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Angela Marseglia et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Food Science & Technology

Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution

Zuobing Xiao et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Food Science & Technology

Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

Felix Frauendorfer et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Food Science & Technology

Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing

Josilene Lima Serra et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Biotechnology & Applied Microbiology

Improved metagenomic analysis with Kraken 2

Derrick E. Wood et al.

GENOME BIOLOGY (2019)

Review Multidisciplinary Sciences

Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

Efrain M. Castro-Alayo et al.

HELIYON (2019)

Article Biotechnology & Applied Microbiology

A lab-scale model system for cocoa bean fermentation

Edwina Romanens et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Article Food Science & Technology

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)

Article Food Science & Technology

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans

Juan Manuel Cevallos-Cevallos et al.

JOURNAL OF FOOD QUALITY (2018)

Article Agriculture, Multidisciplinary

Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil

Valdeci S. Bastos et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Biochemistry & Molecular Biology

The Galaxy platform for accessible, reproducible and collaborative biomedical analyses: 2018 update

Enis Afgan et al.

NUCLEIC ACIDS RESEARCH (2018)

Article Biotechnology & Applied Microbiology

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Jatziri Mota-Gutierrez et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Food Science & Technology

Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate

Maria Gabriela da Cruz Pedrozo Miguel et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Gulustan Ozturk et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Chemistry, Applied

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

Augusta Caligiani et al.

FOOD CHEMISTRY (2016)

Article Food Science & Technology

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

M. Koumba Kone et al.

FOOD RESEARCH INTERNATIONAL (2016)

Review Food Science & Technology

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review

John Edem Kongor et al.

FOOD RESEARCH INTERNATIONAL (2016)

Review Biotechnology & Applied Microbiology

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

L. De Vuyst et al.

JOURNAL OF APPLIED MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS

S. Miescher Schwenninger et al.

LETTERS IN APPLIED MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

A. Arana-Sanchez et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2015)

Article Biochemical Research Methods

Trimmomatic: a flexible trimmer for Illumina sequence data

Anthony M. Bolger et al.

BIOINFORMATICS (2014)

Article Biotechnology & Applied Microbiology

Core Fluxome and Metafluxome of Lactic Acid Bacteria under Simulated Cocoa Pulp Fermentation Conditions

Philipp Adler et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

Article Biochemical Research Methods

Practical innovations for high-throughput amplicon sequencing

Derek S. Lundberg et al.

NATURE METHODS (2013)

Article Chemistry, Applied

Effect of fermentation time and drying temperature on volatile compounds in cocoa

J. Rodriguez-Campos et al.

FOOD CHEMISTRY (2012)

Article Biotechnology & Applied Microbiology

Molecular Analysis of Bacterial Communities in Biofilms of a Drinking Water Clearwell

Minglu Zhang et al.

MICROBES AND ENVIRONMENTS (2012)

Article Biotechnology & Applied Microbiology

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)

Article Food Science & Technology

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Patrick C. Aculey et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Biochemistry & Molecular Biology

FastTree: Computing Large Minimum Evolution Trees with Profiles instead of a Distance Matrix

Morgan N. Price et al.

MOLECULAR BIOLOGY AND EVOLUTION (2009)

Article Biotechnology & Applied Microbiology

Biotechnological Applications of Acetic Acid Bacteria

Peter Raspor et al.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Felix Frauendorfer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Biotechnology & Applied Microbiology

Implication of Bacillus sp in the production of pectinolytic enzymes during cocoa fermentation

Honore G. Ouattara et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2008)

Article Food Science & Technology

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)

Article Agriculture, Multidisciplinary

Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations

Felix Frauendorfer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)