Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis

Chocolate is a product of the fermentation of cacao beans. Performed on-farm or at local cooperatives, these are spontaneous cacao fermentations (SCFs). To better understand SCFs, this study sought to identify SCF microbes, their interrelationships, and other key parameters that influence fermentati...

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Detalles Bibliográficos
Autores principales: Taylor, Alexander J., Cardenas-Torres, Eduardo, Miller, Michael J., Zhao, Sihai Dave, Engeseth, Nicki J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478497/
https://www.ncbi.nlm.nih.gov/pubmed/36119372
http://dx.doi.org/10.1016/j.crfs.2022.08.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478497/
https://www.ncbi.nlm.nih.gov/pubmed/36119372
http://dx.doi.org/10.1016/j.crfs.2022.08.008

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