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Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations

Marianna Ruggirello1, Daniele Nucera1, Marcella Cannoni2

  • 1Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.

Food Research International (Ottawa, Ont.)
|January 3, 2019
PubMed

Keywords:
BioprotectionCocoa fermentationLactobacillus fermentumLactobacillus plantarumMould contaminationSaccharomyces cerevisiae

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