ArticleFrontiers in microbiology2020
Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
19 citing papers in PubMed, 42 citations in OpenAlex.
- Revisiting the Role of Lactic Acid Bacteria in Cacao Fermentation: From Traditional Paradigm to Functional Precision.Foods (Basel, Switzerland) · 2026Review
- Bacterial genome reconstruction and community profiling in Neotropical Drosophila.Scientific reports · 2026Article
- A defined microbial community reproduces attributes of fine flavour chocolate fermentation.Nature microbiology · 2025Article
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Implications of Domestication in Theobroma cacao L. Seed-Borne Microbial Endophytes Diversity.Microbial ecology · 2024Article
- Article
- The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products.Foods (Basel, Switzerland) · 2024Article
- Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.Foods (Basel, Switzerland) · 2023Article
- Role of Acetic Acid Bacteria in Food and Beverages.Food technology and biotechnology · 2023Review
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
- Functional yeast starter cultures for cocoa fermentation.Journal of applied microbiology · 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
- Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation.Heliyon · 2021Article
- Metagenome-Assembled Genomes Contribute to Unraveling of the Microbiome of Cocoa Fermentation.Applied and environmental microbiology · 2021Article
- Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies.World journal of microbiology & biotechnology · 2021Review
- Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis.Scientific reports · 2021Article
- Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.Frontiers in microbiology · 2020Article
- Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation.Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cocoa bean fermentation is an important microbial process, where most metabolites that affect chocolate quality and aroma are generated. Production of reproducible high-quality beans is a major challenge because most fermentations occur in open containers with a lack of variable control. Here we present a study that aims to identify the effect of farm protocols, climate, and bean mass exposure, in the dynamics and composition of microbial communities. Using high-throughput sequencing of molecular markers for bacteria and yeasts, complemented with culture-based methods, we evaluated the microbial diversity and dynamics associated to spontaneous cocoa fermentation in two distinct agro-ecological zones in Colombia. The bacterial communities were classified at two levels of evolutionary relationship, at a coarse resolution (OTU-level) and at a finer resolution (oligotype-level). A total of six bacterial OTUs were present in both farms, following a microbial succession that starts with the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.