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. 2011 Sep;77(18):6694–6698. doi: 10.1128/AEM.00594-11

Table 1.

Overview of the cocoa-specific and cocoa-nonspecific strains of lactic acid bacteria (LAB) used throughout this study

LAB straina Source Reference(s)
Cocoa-specific strains
    E. casseliflavus M484 Brazilian cocoa bean box fermentation 21
    F. pseudoficulneus M83 Brazilian cocoa bean box fermentation 21
    L. cacaonum LMG 24285T Ghanaian cocoa bean heap fermentation 4, 6
    L. fabifermentans LMG 24284T Ghanaian cocoa bean heap fermentation 4, 6
    L. fermentum 222 Ghanaian cocoa bean heap fermentation 3
    L. fermentum M103 Brazilian cocoa bean box fermentation 21
    L. fermentum M158 Brazilian cocoa bean box fermentation 21
    L. fermentum M332 Brazilian cocoa bean box fermentation 21
    L. plantarum 80 Ghanaian cocoa bean heap fermentation 3
    Lc. pseudomesenteroides 22 Brazilian cocoa bean box fermentation 21
    W. fabaria LMG 24289T Ghanaian cocoa bean heap fermentation 3, 7
    W. ghanensis LMG P-23179 Ghanaian cocoa bean heap fermentation 3, 8
Cocoa-nonspecific strains
    L. amylovorus DCE 471 Corn steep liquor 9
    L. fermentum IMDO 130101 Belgian sourdough fermentation 22
a

LMG, Belgian Coordinated Collections of Microorganisms/Laboratory for Microbiology Ghent (BCCM/LMG; Ghent, Belgium); IMDO, Research Group of Industrial Microbiology and Food Biotechnology (Vrije Universiteit Brussel, Brussels, Belgium); DCE, Department of Chemistry and Engineering (Vrije Universiteit Brussel, Brussels, Belgium).