Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicilândia and Tucumã), State of Pará, northern Brazil, during a six-day per...
| Autor principal: | ALMEIDA, Silvana de Fátima Oliveira de |
|---|---|
| Outros Autores: | SILVA, Letícia Ribeiro Carvalho, GHAGAS JUNIOR, Gilson Celso Albuquerque, OLIVEIRA, Guilherme, SILVA, Silvia Helena Marques da, VASCONCELOS JUNIOR, Santelmo Selmo de Vasconcelos, LOPES, Alessandra Santos |
| Grau: | Artigo |
| Idioma: | eng |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia
2019
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/10781 http://dx.doi.org/10.1590/1809-4392201703712 |