Articles citing this article

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Cited article:

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

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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

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

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Current Research in Food Science 5 1826 (2022)
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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)
https://doi.org/10.1016/j.ijfoodmicro.2017.05.008

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

OLFA SAMET‐BALI, AMOR BELLILA, MOHAMED‐ALI AYADI, BRAHIM MARZOUK and HAMMADI ATTIA
International Journal of Dairy Technology 63 (1) 98 (2010)
https://doi.org/10.1111/j.1471-0307.2009.00546.x

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)
https://doi.org/10.1016/j.ijfoodmicro.2010.08.032