plantations are of significant economic importance worldwide, primarily for chocolate production. During the harvest and processing of cocoa beans, they are subjected to fermentation either by microorganisms present in the environment (spontaneous fermentation) or the addition of starter cultures, with different strains directly contributing distinct flavor and color characteristics to the beans. In addition to fungi and bacteria, viruses are ubiquitous and can affect the quality of the fermentation process by infecting fermenting organisms, destabilizing microbial diversity, and consequently affecting fermentation quality.
View Article and Find Full Text PDFBees are fundamental for maintaining pollination-dependent plant populations, both economically and ecologically. In Brazil, they constitute 66.3% of pollinators, contributing to an annual market value estimated at R$ 43 billion for pollination services.
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