Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation-Reference-Cited by-同舟云学术

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

Published:2021-02 Issue: Volume:339 Page:109015
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Viesser Jéssica A.,de Melo Pereira Gilberto V.,de Carvalho Neto Dão Pedro,Rogez Hervé,Góes-Neto Aristóteles,Azevedo Vasco,Brenig Bertram,Aburjaile Flávia,Soccol Carlos Ricardo

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference56 articles.

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5. Central carbon metabolism and respiration in Gluconobacter oxydans;Bringer,2016

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