ArticleFrontiers in microbiology2020
Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla.
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 9 papers.
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Who cites it
9 citing papers in PubMed.
- Bacillus vallismortis LRB-5: a promising biocontrol agent for mitigating apple replant disease through pathogen suppression and growth promotion.Stress biology · 2025Article
- Effect of different killing methods during curing on the phytochemical and bacterial composition ofFood chemistry: X · 2025Article
- Exploring the Volatile Profile ofFoods (Basel, Switzerland) · 2024Article
- The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process.Scientific reports · 2024Article
- Exploring endophytic bacteria communities of Vanilla planifolia.BMC microbiology · 2024Article
- Exploring the Phytobeneficial and Biocontrol Capacities of Endophytic Bacteria Isolated from Hybrid Vanilla Pods.Microorganisms · 2023Article
- Article
- The Phlorizin-DegradingFrontiers in microbiology · 2022Article
- Isolation, Identification, and Antibacterial Mechanisms ofFrontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively.
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Registered trials
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