Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation

Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation

Cacao fermentation is a spontaneous process in which microorganisms play a key role in the development of distinctive chocolate flavors. The microbiota acting during cacao fermentation has been routinely characterized by culture-based techniques and next-generation sequencing using Illumina’s platfo...

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Bibliographic Details
Main Authors: Joel Tigrero-Vaca, Mirian Villavicencio-Vásquez, Jonathan Coronel, Juan Manuel Cevallos-Cevallos
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-08-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
fine flavor cacao
Illumina
Nanopore
food biotechnology
metagenomics
Online Access:https://www.frontiersin.org/articles/10.3389/fbioe.2025.1630515/full
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