Article
Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
Current microbiology - 1 Apr 2008
Kostinek Melanie, Ban-Koffi Louis, Ottah-Atikpo Margaret, Teniola David, Schillinger Ulrich, Holzapfel Wilhelm H, Franz Charles M A P
Abstract excerpt
The fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. So far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both phenotypic and genotypic characterization techniques into...
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