Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite...

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Detalhes bibliográficos
Main Authors: Papalexandratou, Zoi, Falony, Gwen, Romanens, Edwina, Jimenez, Juan Carlos, Amores, Freddy, Daniel, Heide-Marie, De Vuyst, Luc
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2011
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3209185/
https://ncbi.nlm.nih.gov/pubmed/21926224
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.05523-11
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