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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, Mencía A, Hernandez CE, Comasio A, Sioriki E, Weckx S, Pieters L, Dewettinck K, De Vuyst L. Díaz-Muñoz C, et al. Among authors: comasio a. Food Microbiol. 2023 Feb;109:104115. doi: 10.1016/j.fm.2022.104115. Epub 2022 Aug 17. Food Microbiol. 2023. PMID: 36309429 Free article.
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699.
Comasio A, Van Kerrebroeck S, De Vuyst L. Comasio A, et al. Int J Food Microbiol. 2021 Feb 2;339:109020. doi: 10.1016/j.ijfoodmicro.2020.109020. Epub 2020 Dec 13. Int J Food Microbiol. 2021. PMID: 33360296
Candida milleri species reveals intraspecific genetic and metabolic polymorphisms.
Vigentini I, Antoniani D, Roscini L, Comasio A, Galafassi S, Picozzi C, Corte L, Compagno C, Dal Bello F, Cardinali G, Foschino R. Vigentini I, et al. Among authors: comasio a. Food Microbiol. 2014 Sep;42:72-81. doi: 10.1016/j.fm.2014.02.011. Epub 2014 Feb 27. Food Microbiol. 2014. PMID: 24929720