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 process
Zoi Papalexandratou(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Bakhtiar Bahrim, Timothy Lefeber(Vrije Universiteit Brussel), Ong Seng Lee, Heide‐Marie Daniel(UCLouvain)
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