Résultats pour : "bactérie acétique"
Nombre de documents : 4.
Towards a starter culture for cocoa fermentation by selection of acetic acid bacteria.
Farrera Lucie, Colas De La Noue Alexandre, Strub Caroline, Guibert Benjamin, Kouame Christelle, Grabulos Joël, Montet Didier, Teyssier Corinne.
2021.
Fermentation, 7 (1), n.spéc. Safety and Microbiological Quality 2.0:42, 19 p.
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Fermented foods. Part I: Biochemistry and biotechnology.
Montet Didier (ed.), Ray Ramesh C. (ed.).
2016.
Boca Raton : CRC Press, 413 p. (Food Biology Series) ISBN 978-1-4987-4079-1
Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markers.
Hamdouche Yasmine, Guehi Tagro Simplice, Durand Noël, Kedjebo Kra Brou Didier, Montet Didier, Meile Jean-Christophe.
2015.
Food Control, 48 : 117-122.
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Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic.
Lagunes Galvez Sandra Guadalupe, Loiseau Gérard, Paredes Jose Luis, Barel Michel, Guiraud Joseph-Pierre.
2007.
International Journal of Food Microbiology, 114 : 124-130.
