Improvement of cocoa beans fermentation by LAB starter addition

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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Ētahi atu kaituhi:	Penia Kresnowati M. T. A., Suryani Lenny, Affifah Mirra, Bandung Institute of Technology
Hōputu:	Pukapuka
Reo:	Ingarihi
Ngā marau:	Microorganismos Fermentacin̤ Cacao Agroindustria Microorganisms Fermentation Agro-industry Fermentacin̤ de cacao Inc̤ulo Bacterias acidolc̀ticas Productos metabl̤icos Poblacin̤ microbiana Cocoa fermentation Inoculum Acid-lactic bacteria Metabolic products Microbial population
Urunga tuihono:	Improvement of cocoa beans fermentation by LAB starter addition
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