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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Bibliografiske detaljer
Main Authors:	Papalexandratou, Zoi, Falony, Gwen, Romanens, Edwina, Jimenez, Juan Carlos, Amores, Freddy, Daniel, Heide-Marie, De Vuyst, Luc
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology 2011
Fag:	Food Microbiology
Online adgang:	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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Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

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