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Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition of microbial starter was thus suggested to improve the cocoa bean fermentation process. This paperdoi:10.12720/jomb.2.4.274-278 fatcat:badtvwqsgzf2vaicl4bqezgbma