Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor 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...
| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Indonesian Coffee and Cocoa Research Institute
2024
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| Materias: | |
| Acceso en línea: | https://www.ccrjournal.com/index.php/ccrj/article/view/443 http://hdl.handle.net/20.500.12324/39725 https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i3.443 |
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