Jacques N. Adom

Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid during Ivorian Cocoa Fermentation and Response of Bacterial Strains to Fermentative Conditions

Djeneba H. Ouattara, Honoré G. Ouattara, Jacques N. Adom, Bernadette G. Goualié1, Gisèle A. Koua, Ginette G. Doué & Sébastien L. Niamké · Biotechnology Journal International · 2015

Aims: The breakdown of citric acid contained in the pulp during cocoa fermentation is an important and key property for bacterial growth and for obtaining a well fermented cocoa. The objective of this study was to analyze citrate metabolism in lactic acid bacteria (LAB) isolated...