Guéhi Tagro Simplice

Effect of Spoilage by Lipolytic Fungi Strains on Free Fatty Acids (FFA) Formation in Fermented and Dry Cocoa Beans

Tapé Joëlle Stéphanie, Houphouët Kouakou Richard, Koné Koumba Maï, Mounjouenpou Pauline, Guibert Benjamin, Métayer-Piro Isabelle, Montet Didier & Guéhi Tagro Simplice · Microbiology Research Journal International · 2023

Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality of butter fraction and chocolate manufactured. During primary post-harvest processing, cocoa beans harbor lipase producing mold speciess could trigger the accumulation of FFA. This study investi...