| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9279006 | FEMS Yeast Research | 2005 | 13 Pages |
Abstract
In conclusion, the results obtained show that fermentation of cocoa beans is a very inhomogeneous process with great variations in both yeast counts and species composition. The variations seem to depend especially on the processing procedure, but also the season and the post-harvest storage are likely to influence the yeast counts and the species composition.
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Authors
Lene Jespersen, Dennis S. Nielsen, Susanne Hønholt, Mogens Jakobsen,