Publications
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“Establishment of the genomic in situ hybridization (GISH) technique for analysis in interspecific hybrids of Passiflora”, vol. 14, pp. 2176-2188, 2015.
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“Genomic in situ hybridization in plants”, vol. 12. pp. 2953-2965, 2013.
, “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