Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentations in Bahia-Reference-Cited by-同舟云学术

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Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentations in Bahia

Published:1984-01 Issue:1 Volume:49 Page:205-208
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PASSOS FLAVIA M. L.,SILVA DAISON OLZANY,LOPEZ ALEX,FERREIRA CÉLIA L. L. F.,GUIMARÄES WALTER VIEIRA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13708.x/fullpdf

Reference31 articles.

1. Tetrad-forming Cocci in Ciders

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis;Current Research in Food Science;2022

2. Antagonistic activity of Lactiplantibacillus plantarum 6.2 extracted from cocoa fermentation and its supernatant on Gardnerella vaginalis;Anais da Academia Brasileira de Ciências;2022

3. The Taste Development of Cocoa Bean: Evidence from the Tropical Rain Forest to the Table;Trends in Sustainable Chocolate Production;2022

4. Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies;World Journal of Microbiology and Biotechnology;2021-06-16

5. Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation;Food Research International;2020-10

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