Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.

Front Microbiol · 2020 · PMC7829357 · PMID 33505385

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a decreasing trendno p-value reported

These Hanseniaspora ASVs remained at high relative abundances in the NC fermentation processes until the end, albeit with a decreasing trend (from 99.9 to 29.8% in F1 and from 90.3 to 49.0% in F2).

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