Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia

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...

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Detalles Bibliográficos
Autores principales: Lozano Tovar, María Denis, Tibasosa, Geraldine, González, Carlos Mario, Ballestas Álvarez, Karen Lorena, López Hernández, Martha del Pilar, Rodriguez, Fernando
Formato: article
Lenguaje:Inglés
Publicado: Indonesian Coffee and Cocoa Research Institute 2024
Materias:
Cocoa bean
Fermentation
Theobroma
Microorganisms
Arreglo y sistemas de cultivo - F08
Theobroma cacao
Cultivo
Fermentación
Microorganismo
Cacao
http://aims.fao.org/aos/agrovoc/c_7713
http://aims.fao.org/aos/agrovoc/c_1972
http://aims.fao.org/aos/agrovoc/c_2855
http://aims.fao.org/aos/agrovoc/c_4807
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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