Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review

The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including...

Full description

Bibliographic Details

Published in:	Fermentation
Main Authors:	Aylin López-Palestino, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-Ríos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán, Claudia Yuritzi Figueroa-Hernández
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Subjects:	probiotics lactic acid bacteria yeast cocoa coffee fermentation
Online Access:	https://www.mdpi.com/2311-5637/11/2/95