Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

Схожие документы

• Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations
  по: Meersman, Esther, et al.
  Опубликовано: (2015)
• Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
  по: Meersman, Esther, et al.
  Опубликовано: (2016)
• Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
  по: Steensels, Jan, et al.
  Опубликовано: (2014)
• Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
  по: Lefeber, Timothy, et al.
  Опубликовано: (2011)
• Cocoa pulp in beer production: Applicability and fermentative process performance
  по: Nunes, Cassiane da Silva Oliveira, et al.
  Опубликовано: (2017)