Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.
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DOI: 10.1002/jsfa.9029
Abstract: BACKGROUND Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly… read more here.
Keywords: theobroma cacao; analysis; cocobiota; fermentation ... See more keywords