Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous and 10 starter culture-initiated (SCI) cocoa fermen...

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Detalles Bibliográficos
Autores principales: Van de Voorde, Dario, Díaz-Muñoz, Cristian, Hernandez, Carlos Eduardo, Weckx, Stefan, De Vuyst, Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10445768/
https://www.ncbi.nlm.nih.gov/pubmed/37621398
http://dx.doi.org/10.3389/fmicb.2023.1232323

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10445768/
https://www.ncbi.nlm.nih.gov/pubmed/37621398
http://dx.doi.org/10.3389/fmicb.2023.1232323

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