Emphasis on functional properties of cocoa-specific acidifying lactic acid bacteria for cocoa beans fermentation improvement

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Evelyne Cho Adiko
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
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Ginette Gladys Doue
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
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Lessoy Thierry Zoue
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
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Sebastien Lamine Niamke
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
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Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Evelyne Cho Adiko
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.

Ginette Gladys Doue
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.

Lessoy Thierry Zoue
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.

Sebastien Lamine Niamke
Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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