Cocoa fermentations conducted with a defined microbial cocktail inoculum /

Míreanna Comhchosúla

• Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria : A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage /
• Oxygen consumption by anaerobic saccharomyces cerevisiae under enological conditions : Effect on fermentation kinetics /
• In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria /
• Engineering redox cofactor regeneration for improved pentose fermentation in saccharomyces cerevisiae /
• Nutrient leaching and end product accumulation in plastic composite supports for l-(+)-lactic acid biofilm fermentation /