Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum
Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at...
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| Veröffentlicht in: | Appl Environ Microbiol |
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| 1. Verfasser: | |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1998
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106173/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9546184/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.4.1477-1483.1998 |
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