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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

Zoi Papalexandratou, Gino Vrancken, Katrien De Bruyne UGent, Peter Vandamme UGent and Luc De Vuyst (2011) FOOD MICROBIOLOGY. 28(7). p.1326-1338
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
FOOD MICROBIOLOGY
Food Microbiol.
volume
28
issue
7
pages
1326 - 1338
Web of Science type
Article
Web of Science id
000295252300011
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.283 (2011)
JCR rank
10/128 (2011)
JCR quartile
1 (2011)
ISSN
0740-0020
DOI
10.1016/j.fm.2011.06.003
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2006424
handle
http://hdl.handle.net/1854/LU-2006424
date created
2012-01-27 13:21:06
date last changed
2016-12-19 15:45:06
@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},
}

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.