Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

Agriculture & Biology

• acetic acid bacteria 15%
• acid tolerance 6%
• Bacillus subtilis 4%
• beans 14%
• Brazil 46%
• carbohydrates 3%
• citrates 5%
• cocoa beans 98%
• Cote d'Ivoire 87%
• Erwinia 7%
• ethanol 7%
• farms 47%
• fermentation 49%
• gluconic acid 15%
• lactic acid 5%
• lactic acid bacteria 10%
• Lactobacillus durianis 11%
• Lactobacillus fermentum 21%
• Lactobacillus mali 10%
• Lactobacillus nagelii 10%
• Lactobacillus plantarum 5%
• Leuconostoc pseudomesenteroides 18%
• mannitol 11%
• metabolism 3%
• microbiome 10%
• Pantoea 7%
• Pediococcus acidilactici 7%
• pods 10%
• pulp 9%
• species diversity 55%
• temperature 4%
• yeasts 3%

Medicine & Life Sciences

• Acetic Acid 23%
• Acids 4%
• Bacillus subtilis 5%
• Bacteria 7%
• Brazil 64%
• Carbohydrates 4%
• Citric Acid 5%
• Cote d'Ivoire 100%
• Erwinia 9%
• Ethanol 9%
• Farms 81%
• Fermentation 75%
• gluconic acid 15%
• Growth 5%
• Lactic Acid 4%
• Lactobacillales 13%
• Lactobacillus 18%
• Lactobacillus fermentum 26%
• Lactobacillus plantarum 7%
• Leuconostoc 8%
• Mali 7%
• Mannitol 12%
• Microbiota 10%
• Pantoea 9%
• Pediococcus acidilactici 9%
• Temperature 7%
• Yeasts 4%