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Screening of Thermotolerant Acetic Acid Bacteria Involved in Cocoa Fermentation in Six Major Cocoa Producing Regions in Côte d’Ivoire

  • Coulibaly P
  • Goualié B
  • Samagaci L
  • et al.
Biotechnology Journal International (2018) 21(2) 1-15
DOI: 10.9734/bji/2018/41147
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Abstract

… temperature increase in fermenting heap could also inhibit the growth capacity of microorganisms during cocoa … thermotolerant AAB with high acetic acid production capacity for their use as microbial starter in … 2.6 Phenotypic Characteristics of Thermotolerant Acetic Acid Bacteria …

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APA

Coulibaly, P., Goualié, B., Samagaci, L., Ouattara, H., & Niamké, S. (2018). Screening of Thermotolerant Acetic Acid Bacteria Involved in Cocoa Fermentation in Six Major Cocoa Producing Regions in Côte d’Ivoire. Biotechnology Journal International, 21(2), 1–15. https://doi.org/10.9734/bji/2018/41147

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