Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteriaZoi Papalexandratou, Luc De Vuyst, Katrien De Bruyne et al.|Food Microbiology|2011Cited by 155
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereofTimothy Lefeber, Luc De Vuyst, Nicholas Camu et al.|Food Microbiology|2011Cited by 141
Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean FermentationsZoi Papalexandratou, Luc De Vuyst, Gwen Falony et al.|Applied and Environmental Microbiology|2011Cited by 140
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation processZoi Papalexandratou, Luc De Vuyst, Timothy Lefeber et al.|Food Microbiology|2013Cited by 136
Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community DiversityKoen Illeghems, Stefan Weckx, Luc De Vuyst et al.|PLoS ONE|2012Cited by 118