Cellulase-producing yeast isolated from fermented cocoa beans as biocontrol for pathogenic mold chocolate fruit collected from Sentul, Jawa Barat, Indonesia

• Main Authors: Sukmawati, D., Sondana, G. A., Fikriyyah, N. N., Afifah, Z. N., Firhandini, A., Khumaiya, U., Komsiatun, D. A., Asmara, Y. T., Supiyani, A., Puspitaningrum, R.
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/94194/1/HeshamAliElEnshasy2021_CellulaseProducingYeastIsolatedFromFermented.pdf; http://eprints.utm.my/id/eprint/94194/; http://dx.doi.org/10.1088/1742-6596/1869/1/012043

Mold is one of the microorganisms that can cause damage in chocolate fruit by producing phytopathogenic toxins. Until now, pesticides have been widely used for controlling postharvest loss in fruit. Yeasts can produce secondary metabolites, which can inhibit the growth of pathogenic mold. In this st...