Regulation of the synthesis of pulp degrading enzymes in Bacillus isolated from cocoa fermentation

Author:

Ouattara Honoré G.,Reverchon Sylvie,Niamke Sébastien L.,Nasser William

Funder

International Foundation for Science (IFS), Sweden

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference51 articles.

1. The microbial ecology of cocoa bean fermentations in Indonesia;Ardhana;Int. J. Food Microbiol.,2003

2. Effect of enzymes pectinases on natural cocoa fermentation;Bhumibhamon;Kasetsart J. Nat. Sci.,1997

3. pH-dependent enzymatic formation of oligopeptides and amino acids, the aroma precursors in raw cocoa beans;Biehl,1993

4. Cocoa fermentation in Ghana and Malaysia;Carr,1979

5. Dynamics of cocoa bean pulp degradation during cocoa bean fermentation: effects of yeast starter culture addition;Cempaka;J. Math. Fund. Sci.,2014

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