Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

Published 2016 View Full Article

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Title
Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions
Authors
Keywords
Cocoa bean, Fermentation, Lactic acid bacteria, Acetic acid bacteria, High-throughput sequencing, 16S rRNA
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 236, Issue -, Pages 98-106
Publisher
Elsevier BV
Online
2016-07-09
DOI
10.1016/j.ijfoodmicro.2016.07.004

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