Timothy Lefeber

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

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

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

Timothy Lefeber, William Gobert, Gino Vrancken et al. · Food Microbiology · 2010 · 130 citations

Biology, Acetic Acid Bacteria, Food Fermentation +8

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

Timothy Lefeber, Maarten Janssens, Nicholas Camu et al. · Applied and Environmental Microbiology · 2010 · 127 citations · Full text

Oxidation of Metabolites Highlights the Microbial Interactions and Role of <i>Acetobacter pasteurianus</i> during Cocoa Bean Fermentation

Frédéric Moens, Timothy Lefeber, Luc De Vuyst · Applied and Environmental Microbiology · 2014 · 105 citations · Full text

Food Fermentation, In Vitro Fermentation, Biochemistry +14