Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
Acta amaz; 49 (1), 2019
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 perio...