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Ghana, cocoa bean fermentation

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]

Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, Vuyst LD (2007) Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl Environ Microbiol 73 1809-1824... [Pg.68]

Camu N, Gonzalez A, De Winter T, Schoor AV, De Bruyne K, Vandamme P, Takama JS, Addo SK, De Vuyst LD (2008) Influence of tuning and environmental contamination on the dynamics of populations of acetic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana. Appl Environ Microbiol 74 86-98 Caro I, Palacios VM, Perez L (1998) Kinetic models for the acetic acid fermentation. Recent Res Dev Biotechnol Bioeng 1 203-211... [Pg.68]

See other pages where Ghana, cocoa bean fermentation is mentioned: [Pg.90]    [Pg.248]    [Pg.253]    [Pg.254]    [Pg.259]    [Pg.272]    [Pg.175]    [Pg.204]    [Pg.92]    [Pg.55]   
See also in sourсe #XX -- [ Pg.253 , Pg.261 , Pg.265 , Pg.272 ]



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