Identification of Microorganisms Involved in Cocoa Fermentation in Togo and Evaluation of Their Impact on the Quality of the Derived Product
DIABANGOUAYA Delia Carmen, DJERI Bouraïma, GAMBOGOU Banfitebiyi, DIANTOM Agoura, MELILA Mamatchi & KAROU Damintoti · Journal of Advances in Microbiology · 2025
Aims: To identify the microorganisms involved in spontaneous cocoa fermentation in Togo and to evaluate their impact on the quality of the derived product. Place and Duration of Study: Laboratory of Microbiology and Food Quality Control (LAMICODA), University of Lomé, Togo and La...
Open access
Research Article
10.9734/jamb/2025/v25i9994