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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
Mota-Gutierrez, Jatziri; Botta, Cristian; Ferrocino, Ilario; Giordano, Manuela; Bertolino, Marta; Dolci, Paola; Cannoni, Marcella; Cocolin, Luca.
Afiliação
  • Mota-Gutierrez J; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy.
  • Botta C; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy.
  • Ferrocino I; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy.
  • Giordano M; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy.
  • Bertolino M; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy.
  • Dolci P; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy.
  • Cannoni M; Soremartec Italia S.r.l., Alba, Cuneo, Italy.
  • Cocolin L; Department of Agricultural, Forest, and Food Science, University of Turin, Grugliasco, Turin, Italy lucasimone.cocolin@unito.it.
Appl Environ Microbiol ; 84(19)2018 10 01.
Article em En | MEDLINE | ID: mdl-30054357
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sementes / Bactérias / Leveduras / Cacau / Biodiversidade Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sementes / Bactérias / Leveduras / Cacau / Biodiversidade Idioma: En Ano de publicação: 2018 Tipo de documento: Article