Improvement of cocoa beans fermentation by LAB starter addition
En este artc̕ulo se discuten los efectos de la adicin̤ de un inc̤ulo de bacterias acidolc̀ticas (LAB) a la fermentacin̤ de granos de cacao. Se analiz ̤la dinm̀ica de la poblacin̤ microbiana levadura, bacterias acidolc̀ticas, bacterias acidoacťicas, as ̕como los componentes azucarados, los productos...
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| Other Authors: | , , , |
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| Format: | Book |
| Language: | English |
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| Online Access: | Improvement of cocoa beans fermentation by LAB starter addition |
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| 005 | 20201223000000.0 | ||
| 008 | 170601s2017 ck # g## #001 0#eng#d | ||
| 020 | |||
| 022 | |a 2301-3796 | ||
| 040 | |a CO-BoINGC | ||
| 041 | 0 | |a eng | |
| 245 | 1 | 0 | |a Improvement of cocoa beans fermentation by LAB starter addition |
| 246 | |a Mejora de la fermentacin̤ de granos de cacao mediante la adicin̤ de un inc̤ulo de bacterias acidolc̀ticas | ||
| 264 | |a Bogot ̀(Colombia) : |b Revista VirtualPRO, |c 2017 | ||
| 520 | 3 | |a En este artc̕ulo se discuten los efectos de la adicin̤ de un inc̤ulo de bacterias acidolc̀ticas (LAB) a la fermentacin̤ de granos de cacao. Se analiz ̤la dinm̀ica de la poblacin̤ microbiana levadura, bacterias acidolc̀ticas, bacterias acidoacťicas, as ̕como los componentes azucarados, los productos metabl̤icos y el n̕dice de fermentacin̤ durante el proceso. | |
| 650 | \ | \ | |a Microorganismos |
| 650 | \ | \ | |a Fermentacin̤ |
| 650 | \ | \ | |a Cacao |
| 650 | \ | \ | |a Agroindustria |
| 650 | \ | \ | |a Microorganisms |
| 650 | \ | \ | |a Fermentation |
| 650 | \ | \ | |a Cacao |
| 650 | \ | \ | |a Agro-industry |
| 650 | \ | \ | |a Fermentacin̤ de cacao |
| 650 | \ | \ | |a Inc̤ulo |
| 650 | \ | \ | |a Bacterias acidolc̀ticas |
| 650 | \ | \ | |a Productos metabl̤icos |
| 650 | \ | \ | |a Poblacin̤ microbiana |
| 650 | \ | \ | |a Cocoa fermentation |
| 650 | \ | \ | |a Inoculum |
| 650 | \ | \ | |a Acid-lactic bacteria |
| 650 | \ | \ | |a Metabolic products |
| 650 | \ | \ | |a Microbial population |
| 700 | \ | \ | |a Penia Kresnowati M. T. A. |
| 700 | \ | \ | |a Suryani Lenny |
| 700 | \ | \ | |a Affifah Mirra |
| 700 | \ | \ | |a Bandung Institute of Technology |
| 856 | |z Improvement of cocoa beans fermentation by LAB starter addition |u https://virtualpro.unach.elogim.com/biblioteca/mejora-de-la-fermentacion-de-granos-de-cacao-mediante-la-adicion-de-un-inoculo-de-bacterias-acidolacticas | ||