ArticleApplied and environmental microbiology2018
Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
Article in Applied and environmental microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed.
- Temperature-Dependent Changes in Physicochemical Properties and Selected Bioactive Compounds During Controlled Fermentation of Cocoa Beans (Foods (Basel, Switzerland) · 2026Article
- Technological potential of Bacillus megaterium in Cacao bean fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation ofHeliyon · 2024Article
- What are the 100 most cited fungal genera?Studies in mycology · 2024Article
- Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan.Bioscience of microbiota, food and health · 2024Article
- Optimization of cacao beans fermentation by native species and electromagnetic fields.Heliyon · 2023Article
- Article
- Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and CultivatedMicroorganisms · 2023Article
- Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.Frontiers in microbiology · 2023Article
- Exploration of probiotic attributes in lactic acid bacteria isolated from fermentedFrontiers in microbiology · 2023Article
- Functional yeast starter cultures for cocoa fermentation.Journal of applied microbiology · 2022Review
- Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.Foods (Basel, Switzerland) · 2022Review
- Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.Foods (Basel, Switzerland) · 2022Article
- Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis.Current research in food science · 2022Article
- Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics.Frontiers in microbiology · 2022Article
- Novel methods of microbiome analysis in the food industry.International microbiology : the official journal of the Spanish Society for Microbiology · 2021Review
- Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation.Heliyon · 2021Article
- Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass.Applied and environmental microbiology · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap (H), with or without the inoculation of
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Registered trials
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