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Trends in Microbiology|January 25, 2016
It's Gettin' Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa FermentationZoi Papalexandratou, Dennis S Nielsen
FEMS Yeast Research|November 19, 2011
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresisZoi Papalexandratou, Luc De Vuyst
Plos One|June 6, 2012
Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversityKoen Illeghems, Luc De Vuyst, Zoi Papalexandratou, et al.
Food Microbiology|May 17, 2011
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and BrazilZoi Papalexandratou, Nicholas Camu, Gwen Falony, et al.
International Journal of Systematic and Evolutionary Microbiology|August 28, 2012
Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentationsIsabel Snauwaert, Zoi Papalexandratou, Luc De Vuyst, et al.
FEMS Microbiology Letters|October 15, 2009
(GTG)5-PCR reference framework for acetic acid bacteriaZoi Papalexandratou, Ilse Cleenwerck, Paul De Vos, et al.
Food Microbiology|February 28, 2012
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereofTimothy Lefeber, Zoi Papalexandratou, William Gobert, et al.
Food Microbiology|August 16, 2011
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteriaZoi Papalexandratou, Gino Vrancken, Katrien De Bruyne, et al.
Food Microbiology|May 14, 2013
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 processZoi Papalexandratou, Timothy Lefeber, Bakhtiar Bahrim, et al.
Applied Microbiology and Biotechnology|June 19, 2010
Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone libraryTamara Garcia-Armisen, Zoi Papalexandratou, Hugo Hendryckx, et al.
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