Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa be...

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Bibliographic Details
Main Authors: Maria Denis Lozano Tovar, Geraldine Tibasosa, Carlos Mario González, Karen Ballestas Alvarez, Martha del Pilar Lopez Hernandez, Fernando Rodríguez Villamizar
Format: Article
Language:English
Published: Indonesian Coffee and Cocoa Research Institute 2020-12-01
Series:Coffee and Cocoa Research Journal
Subjects:
cocoa bean, fermentation, Theobroma cocoa microorganisms
Online Access:https://ccrjournal.com/index.php/ccrj/article/view/443

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https://ccrjournal.com/index.php/ccrj/article/view/443

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