Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three
years before bottling. The present study determined the microbiota involved in the …

Fermentation is an essential process step to develop precursor compounds for aroma and
flavour characteristics of chocolate, as well as preventing germination of the cocoa bean …

Spontaneous cocoa bean fermentations performed under bench-and pilot-scale conditions
were studied using an integrated microbiological approach with culture-dependent and …

Polyphenols form the largest group of compounds among natural antioxidants, which largely
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …

The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated
using two defined mixed starter cultures encompassing strains of Pichia kluyveri and …

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production.
Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor …

High-throughput DNA sequencing (HTS) was used to investigate the microbial community of
cocoa bean spontaneous fermentation in the Amazon biome. The characterization was …

Spontaneous organic cocoa bean box fermentations were carried out on two different farms
in Brazil. Physical parameters, microbial growth, bacterial species diversity [mainly lactic …