Effect of Fermentation on Bacteria Isolates and Phytochemical Properties of Cocoa (Theobroma cacao) Beans
F. O. Ibitoye, A. R. Osaloni & V. T. Adebote · South Asian Journal of Research in Microbiology · 2020
This investigation was carried out to assess the bacteria associated with cocoa beans at different stages of fermentation and determine the changes in the phytochemical constituents of the fermenting beans. The pour plate technique was used for bacterial isolation while phytochem...
Open access
Research Article
10.9734/sajrm/2020/v7i430176