Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

Spontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Pereira, Gilberto Vinícius de Melo, Miguel, Maria Gabriela da Cruz Pedrozo, Ramos, Cíntia Lacerda, Schwan, Rosane Freitas
التنسيق: Artigo
اللغة:Inglês
منشور في: American Society for Microbiology 2012
الموضوعات:
Food Microbiology
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC3416416/
https://ncbi.nlm.nih.gov/pubmed/22636007
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01144-12
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