Dominique Kouakou Kouadio

Biocontrol of Molds Growth during Cocoa Bean (Theobroma cacao L.) Fermentation Using Native Yeast Species: Saccharomyces cerevisiae and Candida incommunis

Didier Kra Brou KEDJEBO, Dominique Kouakou Kouadio, Brice Judicaël Assi-Clair, Mai Koumba Koné, Adobi Christian KADJO & Simplice Tagro Guehi · Biotechnology Journal International · 2026

Background: The overall quality of dry fermented cocoa beans is three-dimensional, including the market, aromatic, and health aspects. The molds that are present during post-harvest technological treatments up to the storage of fermented and dried cocoa beans play a harmful role...