Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire

The variable quality of cocoa produced by farmers is still a problem in the value chain, strongly depending on microbial activities. We analyzed the variability of cocoa microbiota from all twelve producing regions in Cote d’Ivoire, and described the geographical distribution of isolated microbiota,...

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Veröffentlicht in:	Food microbiology 2021-09, Vol.98, p.103767-103767, Article 103767
Hauptverfasser:	Ouattara, Honoré G., Niamké, Sébastien L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid bacteria Cocoa fermentation Côte d’Ivoire Genetic variability Geographical distribution Microbial strains Yeasts
Online-Zugang:	Volltext
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