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Fig. 1 | Annals of Microbiology

Fig. 1

From: Filamentous fungi diversity in the natural fermentation of Amazonian cocoa beans and the microbial enzyme activities

Fig. 1

Means of temperature, pH, and filamentous fungi isolated during the cocoa bean fermentation: 0 h (Perenniporia tephropora, Neonothopanus nambi, and Aspergillus parasiticus), 24 h (Cladosporium cladosporioides, Aspergillus versicolor, Diaporthe pseudomangiferae, Diaporthe phaseolorum, Diaporthe tectonae, Marasmius cladophyllus, and Diaporthe lithocarpus), 72 h (Penicilliun rubidurum and Penicillium pimiteouiense), 96 h (Penicillium pimiteouiense), 120 h (Phyllosticta capitalensis), 144 h (Daldinia eschscholtzii and Fomitopsis subtropica), and 168 h (Penicillium paneum)

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Annals of Microbiology

ISSN: 1869-2044

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