Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa bean curing process is still lacking. In the...

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Detalles Bibliográficos
Autores principales: Díaz-Muñoz, Cristian, Van de Voorde, Dario, Comasio, Andrea, Verce, Marko, Hernandez, Carlos Eduardo, Weckx, Stefan, De Vuyst, Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829357/
https://www.ncbi.nlm.nih.gov/pubmed/33505385
http://dx.doi.org/10.3389/fmicb.2020.616875

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829357/
https://www.ncbi.nlm.nih.gov/pubmed/33505385
http://dx.doi.org/10.3389/fmicb.2020.616875

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