The challenges and perspectives of the selection of starter cultures for fermented cocoa beans

Published 2019 View Full Article

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Title
The challenges and perspectives of the selection of starter cultures for fermented cocoa beans
Authors
Keywords
Cocoa, Yeast, Lactic acid bacteria, Acetic acid bacteria, Dependent-culture methods, Molecular biology methods, Starter cultures
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 301, Issue -, Pages 41-50
Publisher
Elsevier BV
Online
2019-05-08
DOI
10.1016/j.ijfoodmicro.2019.05.002

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