Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

@article{Kostinek2008DiversityOP,
  title={Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria},
  author={Melanie Kostinek and Louis Ban-Koffi and Margaret Ottah-Atikpo and David Teniola and Ulrich Schillinger and Wilhelm H Holzapfel and Charles Franz},
  journal={Current Microbiology},
  year={2008},
  volume={56},
  pages={306-314}
}
The fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. So far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both phenotypic and genotypic characterization techniques into account. In our study, we characterized predominant lactic acid bacteria from cocoa… CONTINUE READING