Use of <i>Pichia manshurica</i> as a Starter Culture for Spontaneous Cocoa Fermentation in Southern Bahia, Brazil
To improve cocoa fermentation and the quality of its final products, microbial cultures with potential as starters were investigated. Yeasts were considered a promising option due to their adaptability to biotechnological processes and ease of laboratory manipulation. From 185 strains previously iso...
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| Egile Nagusiak: | , , , , , , , , , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2025-12-01
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| Saila: | Fermentation |
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| Sarrera elektronikoa: | https://www.mdpi.com/2311-5637/11/12/694 |
| Etiketak: |
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