Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289032 | Food Microbiology | 2011 | 13 Pages |
Abstract
⺠Organic cocoa fermentations in Brazil are dominated by restricted bacterial species diversity. ⺠Lb. fermentum, and A. pasteurianus prevail in organic cocoa fermentations in Brazil. ⺠Three novel LAB species were isolated from Brazilian cocoa bean box fermentations.
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Authors
Zoi Papalexandratou, Gino Vrancken, Katrien De Bruyne, Peter Vandamme, Luc De Vuyst,