Functional yeast starter cultures for cocoa fermentation

por Díaz‐Muñoz, Cristian, De Vuyst, Luc
Publicado 2021

Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population

por Díaz-Muñoz, Cristian, Verce, Marko, De Vuyst, Luc, Weckx, Stefan
Publicado 2022

Comparative Genomics and Biosynthetic Potential Analysis of Two Lichen-Isolated Amycolatopsis Strains

por Sánchez-Hidalgo, Marina, González, Ignacio, Díaz-Muñoz, Cristian, Martínez, Germán, Genilloud, Olga
Publicado 2018

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

por Van de Voorde, Dario, Díaz-Muñoz, Cristian, Hernandez, Carlos Eduardo, Weckx, Stefan, De Vuyst, Luc
Publicado 2023

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

por Díaz-Muñoz, Cristian, Van de Voorde, Dario, Comasio, Andrea, Verce, Marko, Hernandez, Carlos Eduardo, Weckx, Stefan, De Vuyst, Luc
Publicado 2021