Aislamiento y caracterización de bacterias fermentadoras del ácido láctico y acético a partir de mucílago de cacao (Theobroma cacao L) y su aplicación en la agroindustria
The objective of this research was to isolate and characterize the lactic and acetic acid bacteria present in cocoa mucilage, in order to take advantage of this waste at the San Gerardo site. A study of the art was made on the cocoa matrix, culture media and incubation conditions for Lactobacillus s...
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| Natura: | bachelorThesis |
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2024
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| Accesso online: | https://dspace.ueb.edu.ec/handle/123456789/7375 |
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