Use of Pichia manshurica as a Starter Culture for Spontaneous Cocoa Fermentation in Southern Bahia, Brazil
Adriana Barros de Cerqueira e Silva, Eric de Lima Silva Marques, Rachel Passos Rezende, Angelina Moreira de Freitas et autres
To improve cocoa fermentation and the quality of its final products, microbial cultures with potential as starters were investigated. Yeasts were considered a promising option due to their adaptability to biotechnological processes and ease of laboratory manipulation. From 185 strains previously isolated …
br (code pays fourni par la source)