C. Saïdou

Fermentation Practices and Microbiological Profile of Fermented Cacao Beans (Theobroma cacao) from Mvila Division, South Region, Cameroon

C. Saïdou, B. A. Mohammadou, NZ. H. Ghomdim, L. B. Mezajoug, F. S. Nodem & C. Tchiegang · Asian Food Science Journal · 2022

Fermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of differ...