Publications

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2011
T. F. Santos, Santana, L. K. A., Santos, A. C. F., Silva, G. S., Romano, C. C., Dias, J. C. T., and Rezende, R. P., Lactic acid bacteria dynamics during spontaneous fermentation of cocoa beans verified by culture-independent denaturing gradient gel electrophoresis, vol. 10, pp. 2702-2709, 2011.
Ardhana MM and Fleet GH (2003). The microbial ecology of cocoa bean fermentations in Indonesia. Int. J. Food Microbiol. 86: 87-99. http://dx.doi.org/10.1016/S0168-1605(03)00081-3 Beidler JL, Hilliard PR and Rill RL (1982). Ultrasensitive staining of nucleic acids with silver. Anal Biochem. 126: 374- 380. http://dx.doi.org/10.1016/0003-2697(82)90530-9 Camu N, De Winter T, Verbrugghe K, Cleenwerck I, et al. (2007). Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Environ. Microbiol. 73: 1809-1824. http://dx.doi.org/10.1128/AEM.02189-06 PMid:17277227    PMCid:1828797 Camu N, Gonzalez A, De Winter T, Van Schoor A, et al. (2008). Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana. Appl. Environ. Microbiol. 74: 86-98. http://dx.doi.org/10.1128/AEM.01512-07 PMid:17993565    PMCid:2223199 Creste S, Tulmann Neto A and Figueira A (2001). Detection of single sequence repeat polymorphisms in denaturing polyacrilamide sequencing gels by silver staining. Plant Mol. Biol. Rep. 19: 299-306. http://dx.doi.org/10.1007/BF02772828 Endo A and Okada S (2005). Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis. J. Biosci. Bioeng. 99: 216-221. http://dx.doi.org/10.1263/jbb.99.216 PMid:16233780 Jespersen L, Nielsen DS, Honholt S and Jakobsen M (2005). Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Res. 5: 441-453. http://dx.doi.org/10.1016/j.femsyr.2004.11.002 PMid:15691749 Kostinek M, Ban-Koffi L, Ottah-Atikpo M, Teniola D, et al. (2008). Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. Curr. Microbiol. 56: 306-314. http://dx.doi.org/10.1007/s00284-008-9097-9 PMid:18213481 Maciel BM, Santos AC, Dias JC, Vidal RO, et al. (2009). Simple DNA extraction protocol for a 16S rDNA study of bacterial diversity in tropical landfarm soil used for bioremediation of oil waste. Genet. Mol. Res. 8: 375-388. http://dx.doi.org/10.4238/vol8-1gmr559 PMid:19440973 Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, et al. (2007). The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Int. J. Food Microbiol. 114: 168-186. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.09.010 PMid:17161485 Nielsen DS, Snitkjaer P and van den Berg F (2008). Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra. Int. J. Food Microbiol. 125: 133-140. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.03.040 PMid:18499292 Schwan RF and Wheals AE (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Crit. Rev. Food Sci. Nutr. 44: 205-221. http://dx.doi.org/10.1080/10408690490464104 PMid:15462126 Walter J, Hertel C, Tannock GW, Lis CM, et al. (2001). Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella species in human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 67: 2578-2585. http://dx.doi.org/10.1128/AEM.67.6.2578-2585.2001 PMid:11375166    PMCid:92910 Zoumpopoulou G, Foligne B, Christodoulou K, Grangette C, et al. (2008). Actobacillus fermentum ACA-DC 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced colitis and Salmonella infection in murine modelsInternational. Int. J. Food Microbiol. 121: 18-26. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.10.013 PMid:18077037