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Technological potential of Bacillus megaterium in Cacao bean fermentation

Laura Sabrina Ortiz Galeano1, Andrés Sandoval Lozano2,3, Angélica Sandoval-Aldana2

  • 1Faculty of Agronomical Engineering, Universidad del Tolima, Barrio Santa Helena Parte Alta, Ibagué, Tolima, Colombia. lsortizg@ut.edu.co.

International Microbiology : the Official Journal of the Spanish Society for Microbiology
|March 13, 2026
PubMed
Abstract

No abstract available in PubMed .

Keywords:
CCN51 cacaoCacao fermentationDegree of fermentationMicrobiological starterMicrobiota

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