Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass
Jatziri Mota‐Gutierrez, Ilario Ferrocino, Manuela Giordano, Mirna Leonor Suárez-Quiroz, Óscar González-Ríos, Luca Cocolin
Abstract
Monitoring the composition, structure, functionalities, and metabolic potential encoded at the level of DNA of fermented cocoa pulp-bean mass metagenome is of great importance for food safety and quality implications.
Topics & Concepts
MetagenomicsCOCOA BEANFermentationBiologyFood scienceFermentation in food processingBiotechnologyLactic acidPulp (tooth)BacteriaBiochemistryPathologyGeneMedicineGeneticsFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyBiofuel production and bioconversion