Spore-forming bacilli are being explored for the production and preservation of food for
many centuries. The inherent ability of production of large number of secretory proteins …

Background Higher resistance of microbial spores to high temperatures, low pH and high
pressures coupled with characteristics such as good stability and rapid germination make …

The rise of anthropogenic activities has resulted in the increasing release of various
contaminants into the environment, jeopardizing fragile ecosystems in the process. Heavy …

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …

Base editing technology based on clustered regularly interspaced short palindromic
repeats/associated protein 9 (CRISPR/Cas9) is a recent addition to the family of CRISPR …

In this study, we investigated the diversity of AAB from fermenting cocoa and the production
of acetic acid in response to various environmental conditions. Ribosomal 16S gene …

In the present work we aimed to demonstrate the influence of inoculum starter in support
high quality fermentation. Cocoa fermentations were performed in wooden boxes and eight …

Biofilms are sessile microbial communities growing on surfaces, which are encased in some
self-produced extracellular material. Beneficial biofilm could be widely used in agriculture …

Metagenomic studies about cocoa fermentation have mainly reported on the analysis of
short reads for determination of operational taxonomic units. However, it is also important to …