The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions

Acetic acid bacteria (AAB) play an important role during cocoa fermentation, as their main product, acetate, is a major driver for the development of the desired cocoa flavors. Here, we investigated the specialized metabolism of these bacteria under cocoa pulp fermentation-simulating conditions. A c...

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Detalhes bibliográficos
Main Authors: Adler, Philipp, Frey, Lasse Jannis, Berger, Antje, Bolten, Christoph Josef, Hansen, Carl Erik, Wittmann, Christoph
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2014
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4148806/
https://ncbi.nlm.nih.gov/pubmed/24837393
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01048-14
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