Angela Guma Berwin

Harnessing Pectinase-Producing Microorganisms from Cocoa (Theobroma cacao L.) Fermentation: Isolation, Characterization, and Prospects for Starter Culture Development

Cocoa bean quality is strongly influenced by microbial fermentation, which drives flavour development through enzymatic activity. Despite its importance, the specific microorganisms, particularly those producing pectinase, remain poorly characterized. This study aimed to identify and evaluate pectinase-producing microb...