Assessment of the Diversity of Lactic Acid Bacteria Involved in Cocoa Fermentation of Six Main Cocoa Producing Regions of Côte d’ivoire

Abstract

… LAB), Gram-positive and catalase–negative bacteria, are useful microorganisms for humans … for the other bacteria growth notably Bacillus and acetic acid bacteria (AAB) in … the controlled fermentation trials, with convincing results, were performed with microbial cocktails always …