Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-
products of the cacao agro-industrial chain, were evaluated to determine their potential …

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

The development of early civilizations was greatly associated with populations' ability to
exploit natural resources. The development of methods for food preservation was one of the …

In current systems, the fermentation spontaneous process produces fermented beans of
heterogeneous quality due to the fermentation time. This study demonstrated that the …

This study aims to utilize the microbial resources found within Laphet-so, a traditional
fermented tea in Myanmar. A total of 18 isolates of thermotolerant yeasts were obtained from …

Most of volatile flavour compounds occurred during the cocoa postharvest operations
including pod storage and fermentation whom effects on these metabolites were aimed by …

Yeast starters for cocoa fermentation are usually tested according to their enzymatic
activities in terms of mucilage degradation and flavor improvement, disregarding their …