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
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
Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vesselsTimothy Lefeber, Luc De Vuyst, William Gobert et al.|Food Microbiology|2010Cited by 134
Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean FermentationTimothy Lefeber, Luc De Vuyst, Maarten Janssens et al.|Applied and Environmental Microbiology|2010Cited by 130
Oxidation of Metabolites Highlights the Microbial Interactions and Role of <i>Acetobacter pasteurianus</i> during Cocoa Bean FermentationFrédéric Moens, Luc De Vuyst, Timothy Lefeber|Applied and Environmental Microbiology|2014Cited by 108