Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire

Honor´e G. OuattaraS´ebastien L. Niamk´2021-12-032021-12-032021Food Microbiology 98(2021)103767http://hdl.handle.net/123456789/8467enGeographical distributionCocoa fermentationYeastsAcid bacteriaGenetic variabilityMicrobial strainsCˆote d’IvoireMapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’IvoireArticle