A defined microbial community reproduces attributes of fine flavour chocolate fermentation
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Quality control
- Retracted paper
- Contamination issues suspected
- Batch effect issues suspected
- Uncontrolled confounding suspected
- Results are suspect (various reasons)
- Tags applied
Experiment 1
Subjects
- Location of subjects
- Colombia
- Host species Species from which microbiome was sampled. Contact us to have more species added.
- Theobroma cacao
- Condition The experimental condition / phenotype studied according to the Experimental Factor Ontology
- Diet Dietary,Diets,Diet,diet
- Group 0 name Corresponds to the control (unexposed) group for case-control studies
- 0 hrs fermentation
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 24 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 24 hours in wooden boxes at ambient temperature.
Lab analysis
- Sequencing type
- WMS
- 16S variable region One or more hypervariable region(s) of the bacterial 16S gene
- Not specified
- Sequencing platform Manufacturer and experimental platform used for quantifying microbial abundance
- Illumina
Statistical Analysis
- Data transformation Data transformation applied to microbial abundance measurements prior to differential abundance testing (if any).
- raw counts
- Statistical test
- DESeq2
- Significance threshold p-value or FDR threshold used for differential abundance testing (if any)
- 0.05
- MHT correction Have statistical tests be corrected for multiple hypothesis testing (MHT)?
- Yes
Signature 1
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: increased abundance in 24 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: decreased abundance in 24 hrs fermentation
Revision editor(s): YokoC
Experiment 2
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 48 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 48 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: increased abundance in 48 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source:
Description: Heatmap showing bacterial enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: decreased abundance in 48 hrs fermentation
Revision editor(s): YokoC
Experiment 3
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 72 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 72 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: increased abundance in 72 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: decreased abundance in 72 hrs fermentation
Revision editor(s): YokoC
Experiment 4
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 96 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 96 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: increased abundance in 96 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1b
Description: Heatmap showing bacterial enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the Genus taxonomic level.
Abundance in Group 1: decreased abundance in 96 hrs fermentation
Revision editor(s): YokoC
Experiment 5
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 24 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 24 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: increased abundance in 24 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Aerococcaceae | ||
| Carnobacteriaceae | ||
| Enterococcaceae | ||
| Fusobacteriaceae | ||
| Listeriaceae | ||
| Rhodanobacteraceae | ||
| Streptococcaceae | ||
| Cohaesibacteraceae | ||
| Spiroplasmataceae | ||
| Lactobacillaceae |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: decreased abundance in 24 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Caulobacteraceae | ||
| Chromatiaceae | ||
| Hymenobacteraceae | ||
| Nocardiaceae | ||
| Pectobacteriaceae | ||
| Propionibacteriaceae | ||
| Gomontiellaceae | ||
| Microcystaceae |
Revision editor(s): YokoC
Experiment 6
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 48 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 48 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: increased abundance in 48 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: decreased abundance in 48 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Enterobacteriaceae | ||
| Morganellaceae | ||
| Pectobacteriaceae | ||
| Propionibacteriaceae | ||
| Selenomonadaceae | ||
| Yersiniaceae | ||
| Hafniaceae |
Revision editor(s): YokoC
Experiment 7
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 72 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 72 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: increased abundance in 72 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: decreased abundance in 72 hrs fermentation
Revision editor(s): YokoC
Experiment 8
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 96 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 96 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: increased abundance in 96 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1c
Description: Heatmap showing bacterial enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the Family taxonomic level.
Abundance in Group 1: decreased abundance in 96 hrs fermentation
Revision editor(s): YokoC
Experiment 9
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 24 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 24 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: increased abundance in 24 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: decreased abundance in 24 hrs fermentation
Revision editor(s): YokoC
Experiment 10
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 48 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 48 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: increased abundance in 48 hrs fermentation
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: decreased abundance in 48 hrs fermentation
Revision editor(s): YokoC
Experiment 11
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 72 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 72 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: increased abundance in 72 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Aspergillus fumigatus | ||
| Cryptococcus neoformans | ||
| Sugiyamaella lignohabitans | ||
| Yarrowia lipolytica | ||
| Pichia kudriavzevii | ||
| Saccharomyces cerevisiae | ||
| Eremothecium gossypii |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: decreased abundance in 72 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Debaryomyces hansenii | ||
| Cercospora beticola | ||
| Fusarium fujikuroi | ||
| Fusarium verticillioides | ||
| Fusarium pseudograminearum |
Revision editor(s): YokoC
Experiment 12
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 96 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 96 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: increased abundance in 96 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Aspergillus fumigatus | ||
| Cryptococcus neoformans | ||
| Sugiyamaella lignohabitans | ||
| Yarrowia lipolytica | ||
| Saccharomyces cerevisiae |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1d
Description: Heatmap showing fungal enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the species taxonomic level.
Abundance in Group 1: decreased abundance in 96 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Scheffersomyces stipitis | ||
| Fusarium pseudograminearum | ||
| Fusarium verticillioides | ||
| Fusarium venenatum |
Revision editor(s): YokoC
Experiment 13
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 24 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 24 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: increased abundance in 24 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Kluyveromyces | ||
| Saccharomyces | ||
| Scheffersomyces | ||
| Sugiyamaella | ||
| Tetrapisispora | ||
| Candida NakaseomycesCandida Nakaseomyces | ||
| Naumovozyma | ||
| Zygosaccharomyces | ||
| Eremothecium | ||
| Lachancea |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: decreased abundance in 24 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Colletotrichum | ||
| Malassezia | ||
| Neurospora | ||
| Zymoseptoria | ||
| Ustilago | ||
| Cercospora | ||
| Botrytis | ||
| Thermothielavioides |
Revision editor(s): YokoC
Experiment 14
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 48 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 48 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: increased abundance in 48 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Saccharomyces | ||
| Sugiyamaella | ||
| Candida NakaseomycesCandida Nakaseomyces | ||
| Pichia |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: decreased abundance in 48 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Aspergillus | ||
| Botrytis | ||
| Cercospora | ||
| Colletotrichum | ||
| Fusarium | ||
| Malassezia | ||
| Neurospora | ||
| Pochonia | ||
| Pyricularia | ||
| Thermothielavioides | ||
| Ustilago | ||
| Zymoseptoria |
Revision editor(s): YokoC
Experiment 15
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 72 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 72 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: increased abundance in 72 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Saccharomyces | ||
| Sugiyamaella | ||
| Yarrowia | ||
| Pichia |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: increased abundance in 72 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Zymoseptoria | ||
| Cercospora | ||
| Botrytis | ||
| Fusarium | ||
| Debaryomyces |
Revision editor(s): YokoC
Experiment 16
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 96 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 96 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: increased abundance in 96 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Aspergillus | ||
| Saccharomyces | ||
| Sugiyamaella | ||
| Yarrowia |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1e
Description: Heatmap showing fungal enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: decreased abundance in 96 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Debaryomyces | ||
| Fusarium | ||
| Scheffersomyces | ||
| Zymoseptoria | ||
| Cercospora | ||
| Botrytis |
Revision editor(s): YokoC
Experiment 17
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 24 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 24 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: increased abundance in 24 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Debaryomycetaceae | ||
| Saccharomycetaceae | ||
| Trichomonascaceae | ||
| Pichiaceae | ||
| Phaffomycetaceae |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 24 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: decreased abundance in 24 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Malasseziaceae | ||
| Mycosphaerellaceae |
Revision editor(s): YokoC
Experiment 18
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 48 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 48 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: increased abundance in 48 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Debaryomycetaceae | ||
| Saccharomycetaceae | ||
| Trichomonascaceae | ||
| Pichiaceae | ||
| Phaffomycetaceae |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 48 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: decreased abundance in 48 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Malasseziaceae | ||
| Mycosphaerellaceae | ||
| Nectriaceae |
Revision editor(s): YokoC
Experiment 19
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 72 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 72 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the genus taxonomic level.
Abundance in Group 1: increased abundance in 72 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Saccharomycetaceae | ||
| Trichomonascaceae | ||
| Dipodascaceae |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 72 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: decreased abundance in 72 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Chaetomiaceae | ||
| Mycosphaerellaceae | ||
| Nectriaceae | ||
| Sclerotiniaceae |
Revision editor(s): YokoC
Experiment 20
Subjects
- Group 1 name Corresponds to the case (exposed) group for case-control studies
- 96 hrs fermentation
- Group 1 definition Diagnostic criteria applied to define the specific condition / phenotype represented in the case (exposed) group
- 200-400 kg of cocoa beans undergoing fermentation for 96 hours in wooden boxes at ambient temperature.
Lab analysis
Statistical Analysis
Signature 1
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: increased abundance in 96 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Aspergillaceae | ||
| Saccharomycetaceae | ||
| Trichomonascaceae | ||
| Dipodascaceae |
Revision editor(s): YokoC
Signature 2
Source: Supplementary Figure 1f
Description: Heatmap showing fungal enrichment profiles at 96 hours fermentation time point compared to the start of fermentation (0 hours) for the family taxonomic level.
Abundance in Group 1: decreased abundance in 96 hrs fermentation
| NCBI | Quality Control | Links |
|---|---|---|
| Mycosphaerellaceae | ||
| Nectriaceae | ||
| Sclerotiniaceae |
Revision editor(s): YokoC
Contents
- 1 Experiment 1
- 2 Experiment 2
- 3 Experiment 3
- 4 Experiment 4
- 5 Experiment 5
- 6 Experiment 6
- 7 Experiment 7
- 8 Experiment 8
- 9 Experiment 9
- 10 Experiment 10
- 11 Experiment 11
- 12 Experiment 12
- 13 Experiment 13
- 14 Experiment 14
- 15 Experiment 15
- 16 Experiment 16
- 17 Experiment 17
- 18 Experiment 18
- 19 Experiment 19
- 20 Experiment 20
