Selection of potential Bacillus starters for cocoa beans fermentation improvement

Selection of potential Bacillus starters for cocoa beans fermentation improvement

Bacillus sp. strains isolated from six main Ivorian cocoa producer regions were investigated based on their biochemical properties in order to select the best one as potential starter. Three mains technological and useful properties for good cocoa beans fermentation were monitored for 970 isolated B...

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Bibliographic Details
Main Authors: Wilfried YAO, Ginette DOUE, Honoré OUATTARA, Bernadette GOUALIE, Gisèle KOUA, Sébastien NIAMKE
Format: Article
Language:English
Published: Galati University Press 2017-01-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
Bacillus
technological properties
starter
Ivorian cocoa
fermentation
Online Access:http://www.ann.ugal.ro/tpa/Anale%202017/11_Yao%20et%20al.pdf

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http://www.ann.ugal.ro/tpa/Anale%202017/11_Yao%20et%20al.pdf

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