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...

Whakaahuatanga katoa

I tiakina i:

Ngā taipitopito rārangi puna kōrero
Ngā kaituhi matua:	Adriana Barros de Cerqueira e Silva, Eric de Lima Silva Marques, Rachel Passos Rezende, Cristiano Santana, Angelina Moreira Freitas, Maria Clara Bessa Souza, Carine Martins dos Santos, Adriana Cristina Reis Ferreira, Marianna Ramos Soares, Alberto Montejo Díaz, Ádanny Maia da Cruz Santos, Luan Melo Andrade, Louise Pereira Ramos, Carla Cristina Romano, João Carlos Teixeira Dias, Sérgio Eduardo Soares
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2025-12-01
Rangatū:	Fermentation
Ngā marau:	biotechnology <i>Theobroma cacao</i> L. yeast
Urunga tuihono:	https://www.mdpi.com/2311-5637/11/12/694
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!

Use of <i>Pichia manshurica</i> as a Starter Culture for Spontaneous Cocoa Fermentation in Southern Bahia, Brazil

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