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Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

Bibliographic reference Papalexandratou, Zoi ; Lefeber, Timothy ; Bahrim, Bakhtiar ; Seng Lee, Ong ; Daniel, Heide-Marie ; et. al. Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process. In: Food Microbiology, Vol. 35, no.2, p. 73-85 (2013)
Permanent URL http://hdl.handle.net/2078.1/140160