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Yeast diversity of Ghanaian cocoa bean heap fermentations.
Daniel HM, Vrancken G, Takrama JF, Camu N, De Vos P, De Vuyst L. Daniel HM, et al. Among authors: camu n. FEMS Yeast Res. 2009 Aug;9(5):774-83. doi: 10.1111/j.1567-1364.2009.00520.x. Epub 2009 May 15. FEMS Yeast Res. 2009. PMID: 19473277
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation.
De Bruyne K, Camu N, De Vuyst L, Vandamme P. De Bruyne K, et al. Among authors: camu n. Int J Syst Evol Microbiol. 2010 Sep;60(Pt 9):1999-2005. doi: 10.1099/ijs.0.019323-0. Epub 2009 Oct 2. Int J Syst Evol Microbiol. 2010. PMID: 19801391
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.
Camu N, González A, De Winter T, Van Schoor A, De Bruyne K, Vandamme P, Takrama JS, Addo SK, De Vuyst L. Camu N, et al. Appl Environ Microbiol. 2008 Jan;74(1):86-98. doi: 10.1128/AEM.01512-07. Epub 2007 Nov 9. Appl Environ Microbiol. 2008. PMID: 17993565 Free PMC article.
Validation of the (GTG)(5)-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans.
De Vuyst L, Camu N, De Winter T, Vandemeulebroecke K, Van de Perre V, Vancanneyt M, De Vos P, Cleenwerck I. De Vuyst L, et al. Among authors: camu n. Int J Food Microbiol. 2008 Jun 30;125(1):79-90. doi: 10.1016/j.ijfoodmicro.2007.02.030. Epub 2007 Sep 4. Int J Food Microbiol. 2008. PMID: 17920717
15 results