Cargando…

Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile

Yeasts are one of the main ingredients responsible for flavor precursors production associated with sensorial characteristics in chocolate. Using wild yeast isolated from cocoa beans fermentation is emerging as a strategy for developing starter cultures. However, the volatile compounds (VCs) produce...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sandoval-Lozano, Claudia Johanna, Caballero-Torres, David, López-Giraldo, Luis Javier
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838919/ https://www.ncbi.nlm.nih.gov/pubmed/35164165 http://dx.doi.org/10.3390/molecules27030902

Ejemplares similares

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
por: Delgado-Ospina, Johannes, et al.
Publicado: (2020)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation
por: Gonzalez, Estefania García, et al.
Publicado: (2022)

Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation
por: Dulce, Velásquez-Reyes, et al.
Publicado: (2021)

A mathematical model of cocoa bean fermentation
por: Moreno-Zambrano, Mauricio, et al.
Publicado: (2018)

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
por: Delgado-Ospina, Johannes, et al.
Publicado: (2020)

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain
por: Purbaningrum, Krisna, et al.
Publicado: (2023)

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725
por: Chagas Junior, Gilson Celso Albuquerque, et al.
Publicado: (2021)

Exploring cocoa bean fermentation mechanisms by kinetic modelling
por: Moreno-Zambrano, Mauricio, et al.
Publicado: (2022)

Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins
por: Barbosa-Pereira, Letricia, et al.
Publicado: (2019)

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
por: Van de Voorde, Dario, et al.
Publicado: (2023)

Functional yeast starter cultures for cocoa fermentation
por: Díaz‐Muñoz, Cristian, et al.
Publicado: (2021)

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits
por: Mota-Gutierrez, Jatziri, et al.
Publicado: (2019)

Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A
por: Dano, Sébastien Djédjé, et al.
Publicado: (2013)

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
por: Djikeng, Fabrice Tonfack, et al.
Publicado: (2018)

Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method
por: Ghisolfi, Rebecca, et al.
Publicado: (2023)

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
por: Djali, Mohamad, et al.
Publicado: (2023)

Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation
por: Pacheco-Montealegre, Mauricio Edilberto, et al.
Publicado: (2020)

Improving Data Security with Blockchain and Internet of Things in the Gourmet Cocoa Bean Fermentation Process †
por: Abijaude, Jauberth, et al.
Publicado: (2022)

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters
por: Guzmán-Armenteros, Tania María, et al.
Publicado: (2023)

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic
por: Guzmán Penella, Santiago, et al.
Publicado: (2023)

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation
por: Guzmán-Armenteros, Tania María, et al.
Publicado: (2023)

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation
por: Martinez, Silvia Juliana, et al.
Publicado: (2019)

Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
por: Tigrero-Vaca, Joel, et al.
Publicado: (2022)

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality
por: Romanens, Edwina, et al.
Publicado: (2020)

Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
por: Agyirifo, Daniel S., et al.
Publicado: (2019)

Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation
por: Fang, Yiming, et al.
Publicado: (2020)

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia
por: Sari, Ariza Budi Tunjung, et al.
Publicado: (2023)

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages
por: Kowalska, Jolanta, et al.
Publicado: (2019)

Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana
por: Banahene, Joel Cox Menka, et al.
Publicado: (2023)

Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
por: Herrera-Rocha, Fabio, et al.
Publicado: (2021)

Green Extraction Methods for Active Compounds from Food Waste—Cocoa Bean Shell
por: Pavlović, Nika, et al.
Publicado: (2020)

Analytical dataset of Ecuadorian cocoa shells and beans
por: Grillo, Giorgio, et al.
Publicado: (2018)

Setting of an import tolerance for mandipropamid in cocoa beans
por: Brancato, Alba, et al.
Publicado: (2018)

Cocoa bean fingerprinting via correlation networks
por: Kumar, Santhust, et al.
Publicado: (2022)

Grading of Fermented and Dried Cocoa Beans Using Fungal Contamination, Ergosterol Index and Ochratoxin a Production
por: Aroyeun, S. O., et al.
Publicado: (2009)

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
por: Delgado-Ospina, Johannes, et al.
Publicado: (2020)

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps
por: Díaz-Muñoz, Cristian, et al.
Publicado: (2021)

How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?
por: Gaspar, Daniela Pinheiro, et al.
Publicado: (2021)

Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics
por: Lima, Carolina O. de C., et al.
Publicado: (2022)

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation
por: Liu, Shuxun, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_ds9pqqc6rjhdn65uo84shp963b