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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Detalles Bibliográficos
Publicado en:Appl Environ Microbiol
Main Authors: Mota-Gutierrez, Jatziri, Botta, Cristian, Ferrocino, Ilario, Giordano, Manuela, Bertolino, Marta, Dolci, Paola, Cannoni, Marcella, Cocolin, Luca
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology 2018
Assuntos:
Food Microbiology
Acceso en liña: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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