Assessment of the Diversity of Lactic Acid Bacteria Involved in Cocoa Fermentation of Six Main Cocoa Producing Regions of Côte d’ivoire
Evelyne C. Adiko, Hadja D. Ouattara, Ginette G. Doué & Sébastien L. Niamké · Annual Research & Review in Biology · 2018
Aims: The variability of lactic acid bacteria (LAB) species involved in cocoa bean fermentation would cause inconsistency in the quality of cocoa. The aims of this study is to investigate the physicochemical parameters of cocoa bean fermentation in order to assess the activity an...
Open access
Research Article
10.9734/ARRB/2018/42194