Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhanaNicholas Camu, Luc De Vuyst, Tom De Winter et al.|Applied and Environmental Microbiology|2007Cited by 311
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolateNicholas Camu, Luc De Vuyst, Tom De Winter et al.|Journal of the Science of Food and Agriculture|2008Cited by 270
Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in GhanaNicholas Camu, Luc De Vuyst, Tom De Winter et al.|Applied and Environmental Microbiology|2007Cited by 159
Validation of the (GTG)5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beansLuc De Vuyst, Ilse Cleenwerck, Nicholas Camu et al.|International Journal of Food Microbiology|2007Cited by 107
Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beansIlse Cleenwerck, Luc De Vuyst, Nicholas Camu et al.|INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY|2007Cited by 84