Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
L De Vuyst, F Leroy - FEMS Microbiology Reviews, 2020 - academic.oup.com
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 …
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …
The cocoa bean fermentation process: from ecosystem analysis to starter culture development
L De Vuyst, S Weckx - Journal of Applied Microbiology, 2016 - academic.oup.com
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 …
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …
Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation
D Laureys, L De Vuyst - Applied and environmental microbiology, 2014 - Am Soc Microbiol
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is
started with water kefir grains. These water kefir grains consist of polysaccharide and …
started with water kefir grains. These water kefir grains consist of polysaccharide and …
Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region
P Wang, J Mao, X Meng, X Li, Y Liu, H Feng - Food Control, 2014 - Elsevier
As a traditional alcoholic beverage, Chinese rice wine is quite popular for its unique flavor
and high nutritional value. In this study, we investigated the changes of flavor compounds in …
and high nutritional value. In this study, we investigated the changes of flavor compounds in …
The challenges and perspectives of the selection of starter cultures for fermented cocoa beans
C Figueroa-Hernández, J Mota-Gutierrez… - International Journal of …, 2019 - Elsevier
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 …
flavour characteristics of chocolate, as well as preventing germination of the cocoa bean …
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation
M Crafack, MB Mikkelsen, S Saerens… - International journal of …, 2013 - Elsevier
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 …
using two defined mixed starter cultures encompassing strains of Pichia kluyveri and …
The effect of lactic acid bacteria on cocoa bean fermentation
J Zhao, G Fleet - International Journal of food microbiology, 2015 - Elsevier
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production.
Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor …
Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor …
Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
Z Papalexandratou, G Vrancken, K De Bruyne… - Food …, 2011 - Elsevier
Spontaneous organic cocoa bean box fermentations were carried out on two different farms
in Brazil. Physical parameters, microbial growth, bacterial species diversity [mainly lactic …
in Brazil. Physical parameters, microbial growth, bacterial species diversity [mainly lactic …
Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa …
Z Papalexandratou, T Lefeber, B Bahrim, OS Lee… - Food …, 2013 - Elsevier
Two spontaneous Malaysian cocoa bean box fermentations (one farm, two plantation plots)
were investigated. Physical parameters, microbial community dynamics, yeast and bacterial …
were investigated. Physical parameters, microbial community dynamics, yeast and bacterial …
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof
T Lefeber, Z Papalexandratou, W Gobert, N Camu… - Food …, 2012 - Elsevier
Cocoa bean fermentations controlled by means of starter cultures were introduced on
several farms in two different cocoa-producing regions (West Africa and Southeast Asia) …
several farms in two different cocoa-producing regions (West Africa and Southeast Asia) …