Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

ABSTRACT Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LA...

Ausführliche Beschreibung