Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis.

Taylor, Alexander J; Cardenas-Torres, Eduardo; Miller, Michael J; Zhao, Sihai Dave; Engeseth, Nicki J

Taylor, Alexander J; Cardenas-Torres, Eduardo; Miller, Michael J; Zhao, Sihai Dave; Engeseth, Nicki J.

Afiliación

Taylor AJ; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, USA.
Cardenas-Torres E; Department of Statistics, University of Illinois at Urbana-Champaign, USA.
Miller MJ; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, USA.
Zhao SD; Department of Statistics, University of Illinois at Urbana-Champaign, USA.
Engeseth NJ; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, USA.

Curr Res Food Sci ; 5: 1452-1464, 2022.

Article en En | MEDLINE | ID: mdl-36119372

Palabras clave

Acetic acid bacteria; Brazil; CD, Culture Dependent; CI, Culture Independent; Chocolate; Cocoa; FF, Filamentous fungi; Lactic acid bacteria; Microbiota; SCFs, Spontaneous cacao fermentations; VOCs, Volatile organic compounds; Yeast

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Risk_factors_studies / Systematic_reviews Idioma: En Revista: Curr Res Food Sci Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Países Bajos

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