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cocoa beans

  • Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
    Food Microbiology
    Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

    In spite of the limited effectiveness of the considered inoculated starter strains, this study provides new information on the microbial development of box and heap cocoa fermentations, under inoculated and noninoculated conditions, as we coupled yeast/bacterial amplicon-based sequencing data with microbial metabolite detection. The information so far available suggests that microbial communities have played an important role in the...

    Jatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, Manuela Giordano, Marta Bertolino, Paola Dolci, Marcella Cannoni, Luca Cocolin
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