Open AccessIsolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation
Author(s) -
J.A. Huerta-Conde,
Sabine SchorrGalindo,
Claudia Yuritzi Figueroa-Hernández,
Zorba Josué Hernández-Estrada,
Mirna Leonor Suárez-Quiroz,
Óscar González-Ríos
Publication year - 2020
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/bio1869
Subject(s) - fermentation , yarrowia , food science , lactococcus lactis , microorganism , biology , yeast , cocoa bean , bacteria , acetobacter , lactic acid , lactobacillus , acetic acid bacteria , biochemistry , genetics