Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation-Reference-Cited by-同舟云学术

Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation

Published:2021-02 Issue: Volume:93 Page:103608
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

de C. Lima Carolina O.,Vaz Aline B.M.,De Castro Giovanni M.,Lobo Francisco,Solar Ricardo^ORCID,Rodrigues Cristine,Martins Pinto Luiz Roberto,Vandenberghe Luciana,Pereira Gilberto,Miúra da Costa Andréa,Benevides Raquel Guimarães,Azevedo Vasco,Trovatti Uetanabaro Ana Paula,Soccol Carlos Ricardo,Góes-Neto Aristóteles

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference90 articles.

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3. Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches;Arana-sá́nchez;World J. Microbiol. Biotechnol.,2015

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

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