Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production
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چکیده
منابع مشابه
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach...
متن کاملFermentation of Cocoa Beans in Ghana Bacteria Involved in Spontaneous Heap of Lactic Acid Bacteria and Acetic Acid Dynamics and Biodiversity of Populations
Published Ahead of Print 2 February 2007. 10.1128/AEM.02189-06. 2007, 73(6):1809. DOI: Appl. Environ. Microbiol. Vancanneyt and Luc De Vuyst Cleenwerck, Peter Vandamme, Jemmy S. Takrama, Marc Nicholas Camu, Tom De Winter, Kristof Verbrugghe, Ilse Fermentation of Cocoa Beans in Ghana Bacteria Involved in Spontaneous Heap of Lactic Acid Bacteria and Acetic Acid Dynamics and Biodiversity of Popula...
متن کاملThe key to acetate : Metabolic fluxes of acetic acid bacteria under cocoa pulp 2 fermentation simulating
1 The key to acetate: Metabolic fluxes of acetic acid bacteria under cocoa pulp 2 fermentation simulating conditions 3 4 Philipp Adler, Lasse Jannis Frey, Antje Berger, Christoph Josef Bolten, Carl Erik 5 Hansen and Christoph Wittmann* 6 7 8 a Institute of Biochemical Engineering, Technische Universität Braunschweig, 38106 9 Braunschweig, Germany 10 b Nestlé Research Center, Vers-Chez-Les-Blanc...
متن کاملThe key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions.
Acetic acid bacteria (AAB) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. Here, we investigated the specialized metabolism of these bacteria under cocoa pulp fermentation-simulating conditions. A carefully designed combination of parallel 13C isotope labeling experiments allowed the elucidatio...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2019
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-019-04226-2