Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation processZoi Papalexandratou, Luc De Vuyst, Timothy Lefeber et al.|Food Microbiology|2013Cited by 136