C. Díaz-Muñoz

Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population

L. De Vuyst, M. Verce, S. Weckx, 2022, iScience.

Functional yeast starter cultures for cocoa fermentation

L. De Vuyst, C. Díaz-Muñoz, 2021, Journal of applied microbiology.

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

L. De Vuyst, Andrea Comasio, M. Verce, 2021, Frontiers in Microbiology.

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

K. Dewettinck, D. Van de Walle, L. De Vuyst, 2022, Food microbiology.

Comparative Genomics and Biosynthetic Potential Analysis of Two Lichen-Isolated Amycolatopsis Strains

M. Sánchez-Hidalgo, O. Genilloud, Germán Martínez, 2018, Front. Microbiol..

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

L. De Vuyst, S. Weckx, C. Díaz-Muñoz, 2023, Frontiers in Microbiology.

Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites

M. Verce, S. Weckx, D. Van der Veken, 2024, BMC genomics.