Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
Timothy Lefeber(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), William Gobert(Vrije Universiteit Brussel), Frédéric Moens(Vrije Universiteit Brussel), Maarten Janssens(Vrije Universiteit Brussel)
Cited by 68
Related Papers
Lactic acid bacteria as functional starter cultures for the food fermentation industry
|Trends in Food Science & Technology|2003|1.8k
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut
|Frontiers in Microbiology|2016|1.7k
The role and application of enterococci in food and health
|International Journal of Food Microbiology|2005|1.1k
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
|Nature Reviews Gastroenterology & Hepatology|2021|863
Heteropolysaccharides from lactic acid bacteria
|FEMS Microbiology Reviews|1999|733