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...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Diğer Yazarlar: Penia Kresnowati M. T. A., Suryani Lenny, Affifah Mirra, Bandung Institute of Technology
Materyal Türü: Kitap
Dil:İngilizce
Konular:
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
Online Erişim:Improvement of cocoa beans fermentation by LAB starter addition
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Internet

Improvement of cocoa beans fermentation by LAB starter addition

Benzer Materyaller