Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing

This study provides the first description of the microbiome in cocoa fermentation from the Amazon region, and these data open new perspectives for exploring these microorganisms in biotechnology applications, as well as their use as a starter culture to obtain high-quality cocoa beans.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research