Indigenous lactic acid bacteria as a biological control agent to prevent fungi contamination in the fermentation of cocoa beans

The contamination of mycotoxin-producing fungi during cocoa fermentation is a major concern of cocoa bean quality. This research aimed to investigate the effect of indigenous lactic acid bacteria starter culture, Lactiplantibacillus plantarum subsp. plantarum HL-15, on the fungi population and the q...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2024-02, Vol.44
Hauptverfasser:	MARWATI, Tri, KURNIAWAN, Florencia Irena, KARISMA, Vincentius Lintang Khresna, HATMI, Retno Utami, FAJARIYAH, Anna, FITROTIN, Ulyatu, DJAAFAR, Titiek Farianti, WIKANDARI, Rachma, RAHAYU, Endang Sutriswati
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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