Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiotaLuc De Vuyst, Stefan Weckx, Gino Vrancken et al.|Food Microbiology|2009Cited by 304
Yeast diversity of Ghanaian cocoa bean heap fermentationsHeide‐Marie Daniel, Luc De Vuyst, Gino Vrancken et al.|FEMS Yeast Research|2009Cited by 179
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, Gino Vrancken et al.|Food Microbiology|2011Cited by 155
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
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughsGino Vrancken, Heide‐Marie Daniel, Luc De Vuyst et al.|FEMS Yeast Research|2010Cited by 119