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Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

(2011) FOOD MICROBIOLOGY. 28(7). p.1326-1338
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Organic cocoa, Fermentation, Diversity, (GTG)(5)-PCR, 16S rRNA gene-PCR-DGGE, Chocolate, GRADIENT GEL-ELECTROPHORESIS, GHANENSIS SP-NOV., WITCHES-BROOM DISEASE, SUB-SAHARAN AFRICA, HEAP FERMENTATION, PANTOEA-CITREA, CRINIPELLIS-PERNICIOSA, CACAO FERMENTATIONS, TATUMELLA-PTYSEOS, PINK DISEASE

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Citation

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Chicago
Papalexandratou, Zoi, Gino Vrancken, Katrien De Bruyne, Peter Vandamme, and Luc De Vuyst. 2011. “Spontaneous Organic Cocoa Bean Box Fermentations in Brazil Are Characterized by a Restricted Species Diversity of Lactic Acid Bacteria and Acetic Acid Bacteria.” Food Microbiology 28 (7): 1326–1338.
APA
Papalexandratou, Z., Vrancken, G., De Bruyne, K., Vandamme, P., & De Vuyst, L. (2011). Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. FOOD MICROBIOLOGY, 28(7), 1326–1338.
Vancouver
1.
Papalexandratou Z, Vrancken G, De Bruyne K, Vandamme P, De Vuyst L. Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. FOOD MICROBIOLOGY. 2011;28(7):1326–38.
MLA
Papalexandratou, Zoi, Gino Vrancken, Katrien De Bruyne, et al. “Spontaneous Organic Cocoa Bean Box Fermentations in Brazil Are Characterized by a Restricted Species Diversity of Lactic Acid Bacteria and Acetic Acid Bacteria.” FOOD MICROBIOLOGY 28.7 (2011): 1326–1338. Print.
@article{2006424,
  author       = {Papalexandratou, Zoi and Vrancken, Gino and De Bruyne, Katrien and Vandamme, Peter and De Vuyst, Luc},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keyword      = {Organic cocoa,Fermentation,Diversity,(GTG)(5)-PCR,16S rRNA gene-PCR-DGGE,Chocolate,GRADIENT GEL-ELECTROPHORESIS,GHANENSIS SP-NOV.,WITCHES-BROOM DISEASE,SUB-SAHARAN AFRICA,HEAP FERMENTATION,PANTOEA-CITREA,CRINIPELLIS-PERNICIOSA,CACAO FERMENTATIONS,TATUMELLA-PTYSEOS,PINK DISEASE},
  language     = {eng},
  number       = {7},
  pages        = {1326--1338},
  title        = {Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria},
  url          = {http://dx.doi.org/10.1016/j.fm.2011.06.003},
  volume       = {28},
  year         = {2011},
}

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