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Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity.
Illeghems K, De Vuyst L, Papalexandratou Z, Weckx S. Illeghems K, et al. Among authors: papalexandratou z. PLoS One. 2012;7(5):e38040. doi: 10.1371/journal.pone.0038040. Epub 2012 May 29. PLoS One. 2012. PMID: 22666442 Free PMC article.
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 process.
Papalexandratou Z, Lefeber T, Bahrim B, Lee OS, Daniel HM, De Vuyst L. Papalexandratou Z, et al. Food Microbiol. 2013 Sep;35(2):73-85. doi: 10.1016/ Epub 2013 Mar 21. Food Microbiol. 2013. PMID: 23664257
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations.
Snauwaert I, Papalexandratou Z, De Vuyst L, Vandamme P. Snauwaert I, et al. Among authors: papalexandratou z. Int J Syst Evol Microbiol. 2013 May;63(Pt 5):1709-1716. doi: 10.1099/ijs.0.040311-0. Epub 2012 Aug 24. Int J Syst Evol Microbiol. 2013. PMID: 22922535
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
Lefeber T, Papalexandratou Z, Gobert W, Camu N, De Vuyst L. Lefeber T, et al. Among authors: papalexandratou z. Food Microbiol. 2012 Jun;30(2):379-92. doi: 10.1016/ Epub 2011 Dec 29. Food Microbiol. 2012. PMID: 22365351
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis.
Papalexandratou Z, De Vuyst L. Papalexandratou Z, et al. FEMS Yeast Res. 2011 Nov;11(7):564-74. doi: 10.1111/j.1567-1364.2011.00747.x. Epub 2011 Aug 30. FEMS Yeast Res. 2011. PMID: 22093683 Free article.
Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Papalexandratou Z, Falony G, Romanens E, Jimenez JC, Amores F, Daniel HM, De Vuyst L. Papalexandratou Z, et al. Appl Environ Microbiol. 2011 Nov;77(21):7698-714. doi: 10.1128/AEM.05523-11. Epub 2011 Sep 16. Appl Environ Microbiol. 2011. PMID: 21926224 Free PMC article.
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria.
Papalexandratou Z, Vrancken G, De Bruyne K, Vandamme P, De Vuyst L. Papalexandratou Z, et al. Food Microbiol. 2011 Oct;28(7):1326-38. doi: 10.1016/ Epub 2011 Jun 12. Food Microbiol. 2011. PMID: 21839382
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
Papalexandratou Z, Camu N, Falony G, De Vuyst L. Papalexandratou Z, et al. Food Microbiol. 2011 Aug;28(5):964-73. doi: 10.1016/ Epub 2011 Feb 1. Food Microbiol. 2011. PMID: 21569940
(GTG)5-PCR reference framework for acetic acid bacteria.
Papalexandratou Z, Cleenwerck I, De Vos P, De Vuyst L. Papalexandratou Z, et al. FEMS Microbiol Lett. 2009 Nov;301(1):44-9. doi: 10.1111/j.1574-6968.2009.01792.x. Epub 2009 Sep 17. FEMS Microbiol Lett. 2009. PMID: 19824903
Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library.
Garcia-Armisen T, Papalexandratou Z, Hendryckx H, Camu N, Vrancken G, De Vuyst L, Cornelis P. Garcia-Armisen T, et al. Among authors: papalexandratou z. Appl Microbiol Biotechnol. 2010 Aug;87(6):2281-92. doi: 10.1007/s00253-010-2698-9. Epub 2010 Jun 18. Appl Microbiol Biotechnol. 2010. PMID: 20559826
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