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Researcher
Timothy Lefeber
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Humanities and the arts
Affiliations
- Industrial Microbiology (Research group)
Member
From1 Sep 2009 → 31 Aug 2011 - Department of Bio-engineering Sciences (Department)
Member
From1 Sep 2007 → 31 Aug 2011
Publications
1 - 10 of 10
- Oxidation of Metabolites Highlights the Microbial Interactions and Role of Acetobacter pasteurianus during Cocoa Bean Fermentation(2014)
Authors: Frédéric Moens, Timothy Lefeber
Pages: 1848-1857 - 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(2013)
Authors: Zoi Papalexandratou, Timothy Lefeber, Bakhtiar Bahrim, Ong Seng Lee, Heide-Marie Daniel
Pages: 73-85 - On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof(2012)
Authors: Timothy Lefeber, Zoi Papalexandratou, William Gobert, Nicholas Camu
Pages: 379-392 - Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria(2011)
Authors: Timothy Lefeber, Maarten Janssens, Frédéric Moens, William Gobert
Pages: 6694-6698 - Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels(2011)
Authors: Timothy Lefeber, William Gobert, Gino Vrancken, Nicholas Camu
Pages: 457-464 - 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(2010)
Authors: Timothy Lefeber, Maarten Janssens, Nicholas Camu
Pages: 7708-7716 - The functional role of lactic acid bacteria in cocoa bean fermentation.(2010)
Authors: Timothy Lefeber, Zoi Papalexandratou, Nicholas Camu
Pages: 301-326Number of pages: 26 - Dynamics and species diversity of lactic acid bacteria and acetic acid bacteria involved in a spontaneous cocoa bean fermentation process carried out in vessels(2010)
Authors: Timothy Lefeber, William Gobert, Gino Vrancken, Nicholas Camu
Pages: 1317-1323Number of pages: 7 - The functional role of lactic acid bacteria in cocoa bean fermentation(2010)Series: Biotechnology of Lactic Acid Bacteria: Novel Applications
Authors: Timothy Lefeber, Zoi Papalexandratou, Nicholas Camu
- Influence of a lactic acid bacterium/acetic acid bacterium starter culture on cocoa bean heap fermentation dynamics and chocolate flavour(2010)
Authors: J. Takrama, Y.a. Ampomah, Timothy Lefeber, Nicholas Camu
Pages: 1325-1332Number of pages: 8