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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2020-12-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://ccrjournal.com/index.php/ccrj/article/view/443 |
