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Sponsored Artificial Intelligence: A Modern Approach, Global Edition Artificial Intelligence: A Modern Approach, Global Edition

Author

Simón Pérez-Martínez

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Open access Aug 2026

Effect of Lactic Acid Bacteria (Weissella confusa and Lactiplantibacillus plantarum) and Fermentation Type on the Quality of Nacional and CCN-51 Cocoa (Theobroma cacao L.)

Cocoa fermentation is a critical postharvest process that determines the physicochemical and sensory quality of cocoa beans through complex microbial and biochemical transformations. This study evaluated the effect of selected lactic acid bacteria (LAB), i.e., Weissella confusa and Lactiplantibacillus plantarum, and th...

Jhoan Alfredo Plua-Montiel, L. Vásquez-Cortez, J. Valenzuela-Cobos et al. · 1 citation

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