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Autor:
Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, Luc De Vuyst
Publikováno v:
Food microbiology
Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffeb18db2ca22d889f1735bc07694db0
https://doi.org/10.1016/j.fm.2022.104115
https://doi.org/10.1016/j.fm.2022.104115