Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method

Cocoa bean fermentation is carried out in different production areas following various methods. This study aimed to assess how the bacterial and fungal communities were affected by box, ground or jute fermentation methods, using high-throughput sequencing (HTS) of phylogenetic amplicons. Moreover, a...

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Detalles Bibliográficos
Autores principales: Ghisolfi, Rebecca, Bandini, Francesca, Vaccari, Filippo, Bellotti, Gabriele, Bortolini, Cristian, Patrone, Vania, Puglisi, Edoardo, Morelli, Lorenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217522/
https://www.ncbi.nlm.nih.gov/pubmed/37238842
http://dx.doi.org/10.3390/foods12102024

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217522/
https://www.ncbi.nlm.nih.gov/pubmed/37238842
http://dx.doi.org/10.3390/foods12102024

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