Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities

Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity during cocoa bean fermentation. The aim of the present study was to investig...

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Bibliographic Details
Main Authors: Daniel S. Agyirifo, Mark Wamalwa, Emmanuel Plas Otwe, Isaac Galyuon, Steven Runo, Jemmy Takrama, Joseph Ngeranwa
Format: Article
Language:English
Published: Elsevier 2019-07-01
Series:Heliyon
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S240584401935830X