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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Autores principales:	Lozano Tovar, María Denis, Tibasosa, Geraldine, González, Carlos Mario, Ballestas Álvarez, Karen Lorena, López Hernández, Martha del Pilar, Rodriguez, Fernando
Formato:	Artículo
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