Microbial succession during the spontaneous fermentation of cocoa in productive units

Cocoa fermentation is determined by the growth of successions of diverse microbial groups that vary from one region to another. In the present study, a characterization of the samples taken from fermentations of productive units of Valle del Cauca was carried out, to which the concentration of yeast...

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Auteurs principaux:	Garcia Gonzalez, Estefania, Ochoa Muñoz, Andrés Felipe, Montalvo Rodríguez, Constanza, Ordoñez Narvaéz, Ginna Alejandra, Londoño Hernández, Liliana
Format:	Online
Langue:	spa
Publié:	Universidad Pedagógica y Tecnológica de Colombia 2021
Sujets:	levaduras bacterias lácticas bacterias acéticas chocolate Fermentación cacao
Accès en ligne:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/12242