The Virome of Cocoa Fermentation-Associated Microorganisms
João Pedro Nunes Santos,
Gabriel Victor Pina Rodrigues,
Lucas Yago Melo Ferreira
et al.
Abstract:Theobroma cacao plantations are of significant economic importance worldwide, primarily for chocolate production. During the harvest and processing of cocoa beans, they are subjected to fermentation either by microorganisms present in the environment (spontaneous fermentation) or the addition of starter cultures, with different strains directly contributing distinct flavor and color characteristics to the beans. In addition to fungi and bacteria, viruses are ubiquitous and can affect the quality of the ferment… Show more
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