Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium
Honoré G. Ouattara, Ryan J. Elias, Edward G. Dudley
Abstract
YS201 leads principally to increasing pulp degradation and ethanol production, known as desirable properties for a well processing of cocoa fermentation.
Topics & Concepts
Bacillus subtilisPulp (tooth)AromaFood sciencePulp and paper industryBiotechnologyChemistryBiologyBacteriaEngineeringDentistryMedicineGeneticsFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyBiochemical and biochemical processes