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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...
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| Publicado no: | Appl Environ Microbiol |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2018
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| Assuntos: | |
| Acesso em linha: | 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 |
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