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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| 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 |