Acetobacter , cocoa bean

The community diversity of AAB associated with the cocoa bean fermentation process is restricted, encompassing species of the genera Acetobacter, Gluconobacter, and Gluconacetobacter (Ardhana and Fleet 2003 Camu... [Pg.78]

Moens F, Lefeber T, De Vuyst L (2014) Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. Appl Environ Microbiol 80 1848-1857... [Pg.96]

Papalexandratou Z, Lefeber T, Bahrim B, Lee OS, Daniel H-M, De Vuyst L (2013) Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermenlum, and Acetobacter pasieurianus predominate during well-performed Malaysian cocoa bean box fermentations, imderlining the importance of these microbial species for a successful cocoa bean fermentation process. Food Microbiol 35 73-85... [Pg.97]

Cleenwerck, I., Camu, N., Engelbeen, K., et al. (2007) Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans. Int J Syst Evol Microbiol 57, 1647-1652. [Pg.274]

Illeghems, K., De Vuyst, L., and Weckx, S. (2013) Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem. BMC Genomics 14, 526. [Pg.275]

Samah, O.A., Puteh, M.F., Selemat, J., and Alimon, H. (1993) Fermentation products in cocoa beans inoculated with Acetobacter xylinum. ASEAN Food J 8, 22-25. [Pg.278]

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