Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation
Jéssica Aparecida Viesser, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Luciana Porto de Souza Vandenberghe, Vasco Azevedo, Bertram Brenig, Hervé Rogez, Aristóteles Goés‐Neto, Carlos Ricardo Soccol
Topics & Concepts
Lactobacillus plantarumFermentationPediococcus acidilacticiLactic acidFood scienceFructosePediococcusLeuconostocBacteriaChemistryMalic acidBiologyLactobacillusCitric acidGeneticsFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyMicrobial Metabolites in Food Biotechnology