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 …

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 …

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 …

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 …

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 …

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

Two spontaneous Malaysian cocoa bean box fermentations (one farm, two plantation plots)
were investigated. Physical parameters, microbial community dynamics, yeast and bacterial …

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) …