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Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

机译：在发酵过程中添加酵母，乳酸和醋酸细菌特异性混合物的影响，提高哥伦比亚可可豆品质和风味

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Jorge Daniel Fonseca Blanco; Martha Del Pilar López Hernandez; Laura Sabrina Ortiz Galeano; Jenifer Criollo Nuñez; María Denis Lozano Tovar;
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年度 2020
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1. Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa [J] . Visintin Simonetta, Alessandria Valentina, Valente Antonio, International Journal of Food Microbiology . 2016,第Null期

机译：西非堆装和盒装可可豆发酵中分离的酵母，乳酸菌和醋酸菌的分子鉴定和生理学表征
2. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [J] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, Applied and Environmental Microbiology . 2010,第23期

机译：可可浆模拟培养基中乳酸菌和乙酸菌菌株对可可豆发酵发酵培养物动力学的动力学分析
3. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [J] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, Applied Microbiology . 2010,第23期

机译：可可浆模拟培养基中乳酸菌和乙酸菌菌株对可可豆发酵发酵培养物动力学的动力学分析
4. Lactic Acid Bacteria (LAB) Isolated from Fermented Cocoa Beans Prevent the Growth of Model Food-Contaminating Bacteria [C] . Fahrurrozi, Eka Putri Rahayu, Imam Bagus Nugroho, International Conference on Bioinformatics, Biotechnology, and Biomedical Engineering . 2019

机译：从发酵可可豆中分离的乳酸菌（实验室）可防止模型食物污染细菌的生长
5. Sensitivity of Wine-associated Acetic Acid Bacteria to Sulfur Dioxide and Their Effects on Yeast Fermentation during Winemaking [D] . Zuchero, Matthew David. 2018

机译：酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
6. Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation [O] . Timothy Lefeber, Maarten Janssens, Nicholas Camu, 2010

机译：可可浆模拟培养基中乳酸菌和乙酸菌菌株对可可豆发酵发酵培养物动力学的动力学分析
7. Investigation into the roles of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa bean fermentation [O] . Ho Van Chemical Sciences Engineering Faculty of Engineering UNSW 2014

机译：酵母，乳酸菌和醋酸菌在可可豆发酵中的作用研究

Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

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