Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia

Lozano Tovar, María Denis; Tibasosa, Geraldine; González, Carlos Mario; Ballestas Álvarez, Karen Lorena; López Hernández, Martha del Pilar; Rodriguez, Fernando

Autor

Lozano Tovar, María Denis

Tibasosa, Geraldine

González, Carlos Mario

Ballestas Álvarez, Karen Lorena

López Hernández, Martha del Pilar

Rodriguez, Fernando

Metadatos

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URI

http://test.repositoriodigital.com:8080/handle/123456789/85224

Colecciones

Cacao [973]

Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia

Autor

Metadatos

URI

Colecciones

Ítems relacionados

Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information ﻿

Proposal for a semi-quantitative method for the determination of volatile compounds in cocoa liquors ﻿

Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia ﻿

Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information

Proposal for a semi-quantitative method for the determination of volatile compounds in cocoa liquors

Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia