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SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries. To resolve this issue, 743 yeast strains isolated in Ivor...

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Principais autores: Odilon KOFFI, Lamine SAMAGACI, Bernadette GOUALIE, Sébastien NIAMKE
Format: Artigo
Sprog:Inglês
Udgivet: Stefan cel Mare University of Suceava 2018-06-01
Serier:Food and Environment Safety
Fag:
Yeasts
ethanol
cocoa fermentation
starters
Online adgang:http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/572/541
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