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Brazil, cocoa bean fermentation

Papalexandratou Z, Camu N, Falony G, De Vuyst L (201 la) Cmnparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Food Microbiol 28 964—973... [Pg.97]

The microbiology of cocoa bean fermentations carried out in Africa (Ghana, Ivory Coast, Nigeria), Latin-America (Belize, Brazil, Dominican Republic, Ecuador, Mexico, Trinidad), South-East Asia... [Pg.256]

Papalexandratou Z, Vrancken G, De Bruyne K, Vandamme P, De Vuyst L. Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. Food Microbiol. 2011 28(7) 1326-38. doi 10.1016/J. Fm.2011.06.003. [Pg.253]

See other pages where Brazil, cocoa bean fermentation is mentioned: [Pg.90]    [Pg.248]    [Pg.253]    [Pg.255]    [Pg.204]    [Pg.55]   
See also in sourсe #XX -- [ Pg.255 , Pg.265 , Pg.271 ]



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