Article ID Journal Published Year Pages File Type
6289032 Food Microbiology 2011 13 Pages PDF
Abstract
► Organic cocoa fermentations in Brazil are dominated by restricted bacterial species diversity. ► Lb. fermentum, and A. pasteurianus prevail in organic cocoa fermentations in Brazil. ► Three novel LAB species were isolated from Brazilian cocoa bean box fermentations.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
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