Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana

Lignende værker

• Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana
  af: Camu, Nicholas, et al.
  Udgivet: (2007)
• Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation
  af: Lefeber, Timothy, et al.
  Udgivet: (2010)
• Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
  af: Lefeber, Timothy, et al.
  Udgivet: (2011)
• Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
  af: Afoakwa, Emmanuel Ohene, et al.
  Udgivet: (2011)
• Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
  af: Agyirifo, Daniel S., et al.
  Udgivet: (2019)