Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation Edwina Romanens, Susette Freimüller Leischtfeld, Andrea Volland, Marc J. A. Stevens, Ursina Krähenmann, Désirée Isele, Birgit Fischer, Leo Meile, Susanne Miescher Schwenninger This article has been published in International Journal of Food Microbiology, 290, 262-272, 2019. doi: 10.1016/j.ijfoodmicro.2018.10.001