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Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation 2013 Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN
Selection of Starter Culture for Cocoa Beans Fermentation: Microbiological and Physiological Characterization of Yeast, Lactic Acid and Acetic Acid Bacterial strains 2013 S. Visintin; L. Cocolin
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains 2014 Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. 2015 Visintin, Simonetta; Alessandria, Valentina; Dolci, Paola; Cocolin, Luca
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa 2016 Visintin, Simonetta; Alessandria, Valentina; Valente, Antonio; Dolci, Paola; Cocolin, Luca Simone
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation 2017 Visintin, Simonetta; Ramos, Lacerda; Batista, Nara; Dolci, Paola; Schwan, Freitas; Cocolin, Luca
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