Investigation on Potential Starter of Bacillus spp. for Ivorian Cocoa Beans Fermentation Improvement

To investigate some interesting functional properties of Bacillus spp. in cocoa fermentation processing, 702 strains of Bacillus sp. strains were isolated from six main Ivorian cocoa producer regions. Three mains technological and useful properties for good cocoa beans fermentation were monitored. A...

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Detalhes bibliográficos
Main Authors: Alalet Luc Zadi, Gisèle Koua, Ginette Gladys Doue, Sébastien Lamine Niamke
Formato: Artigo
Idioma:Inglês
Publicado em: Turkish Science and Technology Publishing (TURSTEP) 2018-12-01
Colecção:Turkish Journal of Agriculture: Food Science and Technology
Assuntos:
Bacillus
pectinolytic enzymes
Ivorian cocoa
fermentation
Functional properties
Acesso em linha:http://www.agrifoodscience.com/index.php/TURJAF/article/view/2078
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