Zoi Papalexandratou

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

Zoi Papalexandratou, Gino Vrancken, Katrien De Bruyne et al. · Food Microbiology · 2011 · 149 citations

Acetic Acid Bacteria, Food Fermentation, Lactic Acid Bacteria +6

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

Timothy Lefeber, Zoi Papalexandratou, William Gobert et al. · Food Microbiology · 2011 · 137 citations

Starter Culture, Food Fermentation, Food Production +4

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Zoi Papalexandratou, Gwen Falony, Edwina Romanens et al. · Applied and Environmental Microbiology · 2011 · 133 citations · Full text

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

Zoi Papalexandratou, Timothy Lefeber, Bakhtiar Bahrim et al. · Food Microbiology · 2013 · 132 citations

Microbial Species, Food Fermentation, In Vitro Fermentation +9

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

Koen Illeghems, Luc De Vuyst, Zoi Papalexandratou et al. · PLoS ONE · 2012 · 115 citations · Full text

Microbial Evolution, Community Diversity, Phylogenetic Analysis +17