Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this wor...

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Detalles Bibliográficos
Autores principales: Delgado-Ospina, Johannes, Acquaticci, Laura, Molina-Hernandez, Junior Bernardo, Rantsiou, Kalliopi, Martuscelli, Maria, Kamgang-Nzekoue, Astride Franks, Vittori, Sauro, Paparella, Antonello, Chaves-López, Clemencia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823927/
https://www.ncbi.nlm.nih.gov/pubmed/33374114
http://dx.doi.org/10.3390/microorganisms9010028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823927/
https://www.ncbi.nlm.nih.gov/pubmed/33374114
http://dx.doi.org/10.3390/microorganisms9010028

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