SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries. To resolve this issue, 743 yeast strains isolated in Ivor...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/05fb3f7dd0cf4d49a314d8b4d22cdd56 |
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