Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap (H), with or without the inoculation of Saccharomyces cerevisiae and Torulaspora delbrueckii as starter cultures. The bacteria, yeasts, and microbial metabolites (volatile and nonvolatile organic compounds) we...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
izdano v:Appl Environ Microbiol
Main Authors: Mota-Gutierrez, Jatziri, Botta, Cristian, Ferrocino, Ilario, Giordano, Manuela, Bertolino, Marta, Dolci, Paola, Cannoni, Marcella, Cocolin, Luca
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2018
Teme:
Food Microbiology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC6147003/
https://ncbi.nlm.nih.gov/pubmed/30054357
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01164-18
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki