Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production

Published 2017 View Full Article

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Title
Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production
Authors
Keywords
Citrate lyase production, Lactic acid bacteria, Cocoa fermentation, Ivory Coast, Citric acid degradation
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 256, Issue -, Pages 11-19
Publisher
Elsevier BV
Online
2017-05-17
DOI
10.1016/j.ijfoodmicro.2017.05.008

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