Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities

Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity during cocoa bean fermentation. The aim of the present study was to investig...

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Detalles Bibliográficos
Autores principales: Agyirifo, Daniel S., Wamalwa, Mark, Otwe, Emmanuel Plas, Galyuon, Isaac, Runo, Steven, Takrama, Jemmy, Ngeranwa, Joseph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6667825/
https://www.ncbi.nlm.nih.gov/pubmed/31388591
http://dx.doi.org/10.1016/j.heliyon.2019.e02170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6667825/
https://www.ncbi.nlm.nih.gov/pubmed/31388591
http://dx.doi.org/10.1016/j.heliyon.2019.e02170

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