Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao

Authors: Ynara da Costa Fonseca, Celina Eugenio Bahule, Hector Herrera, Luiza Helena da Silva Martins, Alessandra Santos Lopes, Juliana Silva Cassoli, Felipe Costa Trindade, Isa Rebecca Chagas da Costa, Paulo Henrique de Oliveira Costa, Guilherme Oliveira, Rafael Borges da Silva Valadares

Source: Heliyon, Vol 10, Iss 23, Pp e40542- (2024)

Subject Terms: Bacteria, Cocoa, Metabarcoding, Metaproteomics, Science (General), Q1-390, Social sciences (General), H1-99

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844024165735; https://doaj.org/toc/2405-8440

Access URL: https://doaj.org/article/a22dfcf0e4bf43ea96bc4f97dd9ab9ef