African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5251

Full Length Research Paper

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

Evelyne Cho Adiko
  • Evelyne Cho Adiko
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar
Ginette Gladys Doue
  • Ginette Gladys Doue
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar
Lessoy Thierry Zoue
  • Lessoy Thierry Zoue
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar
Sebastien Lamine Niamke
  • Sebastien Lamine Niamke
  • Laboratory of Biotechnology, UFR Biosciences, Felix Houphouet-Boigny University, 22 BP 582 Abidjan 22, Ivory Coast.
  • Google Scholar


  •  Received: 13 March 2018
  •  Accepted: 07 May 2018
  •  Published: 21 May 2018

References

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ICCO 2016. International Cocoa Organization. 

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Papalexendratou Z, Lefeber T, Bahrin Lee SO, Daniel HM, De Vuyst L (2013). Hanseniaspora Opuntiae, Saccharomyces Cerevisiae, Lactbacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentation, underlining the importance of these microbial species for a successful cocoa bean fermentation process. Food Microbiology, 35:73-85.
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Pereira GVD, Miguel M, Ramos CL, Schwan RF (2012). Microbiological and physicochemical characterization of small scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture. Applied and Environmental Microbiology, 78:5395-5405.
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Raimbiault M (1995). Importance des bactéries lactiques dans les fermentations du manioc. In Transformation Alimentaire du Manioc. T. Agbor Egbe, A. Brauman, D. Griffon, S. Trèche (éd ORSTOM).

 

Rodriguez-Campos J, Escalona-Buendia HB, Contreras-Ramos SM, Orozco-Avila I, Jaramillo-Flores ME, Lugo-Cervantes (2012). Effects of fermentation time and drying temperature on volatile compounds in cocoa. Food Chemistry, 132:277-288.
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Schwan RF, Wheals AE (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Critical Reviews in Food Science and Nutrition, 44:205-221.
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Yao A (2009). La fermentation du manioc en gari dans l'Afrique de l'Ouest : production d'un starter de bactéries lactiques lyophilisées. Thèse de Doctorat Unique, Université de Liège, 213 p.