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Cited article:

Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine?

Camille Eicher, Joana Coulon, Marion Favier, Hervé Alexandre, Cristina Reguant and Cosette Grandvalet
Frontiers in Microbiology 14 (2024)

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez, Stefan Weckx and Luc De Vuyst
Frontiers in Microbiology 14 (2023)

Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

Rebecca Yinglan Zhou, Xin Huang, Zhihao Liu, Jian-Yong Chua and Shao-Quan Liu
Current Research in Food Science 5 1826 (2022)

Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production

Hadja D. Ouattara, Honoré G. Ouattara, Michel Droux, et al.
International Journal of Food Microbiology 256 11 (2017)

A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia

International Journal of Dairy Technology 63 (1) 98 (2010)

Multigenic expression analysis as an approach to understanding the behaviour of Oenococcus oeni in wine-like conditions

Nair Olguín, Albert Bordons and Cristina Reguant
International Journal of Food Microbiology 144 (1) 88 (2010)