Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality [PDF]
PLoS ONE, 2020 The growth of filamentous fungi during the spontaneous cocoa bean fermentation leads to inferior cocoa bean quality and poses a health risk for consumers due to the potential accumulation of mycotoxins. We recently developed anti-fungal cultures with the
Edwina Romanens +4 more
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Exploring cocoa bean fermentation mechanisms by kinetic modelling [PDF]
Royal Society Open Science, 2022 Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control.
Mauricio Moreno-Zambrano +2 more
doaj +2 more sources
Study on Incentive Price of Fermented Cocoa to Overcome Reluctance of Farmer to Apply Fermentation : Case Study in Jembrana Regency [PDF]
Coffee and Cocoa Research Journal, 2015 Improving cocoa quality through encouraging farmers to do fermentation is one of the ways to increase the added value of cocoa. However, majority of Indonesian farmers are reluctance to do fermentation.
Joko Soemarno +3 more
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Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer [PDF]
Journal of Community Service and Empowerment, 2023 Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as ...
Hanif Alamudin Mansur +12 more
doaj +3 more sources
A mathematical model of cocoa bean fermentation [PDF]
Royal Society Open Science, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations.
Mauricio Moreno-Zambrano +3 more
doaj +2 more sources
Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition [PDF]
Journal of Mathematical and Fundamental Sciences, 2014 Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour ...
Laras Cempaka +2 more
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Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities [PDF]
Heliyon, 2019 Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity during cocoa bean fermentation.
Daniel S. Agyirifo +6 more
doaj +2 more sources
Development of a mathematical model for microbial consumption of glucose and fructose during cocoa (Theobroma cacao L.) fermentation process [PDF]
Microbiology SpectrumA fundamental procedure for achieving the highest quality of cocoa is the fermentation of the bean carried out by microorganisms, a process in which the flavor and aroma of chocolate are developed.
Daniel López-Puentes +3 more
doaj +2 more sources
Fermentation, 2021 Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria.
Endang Sutriswati Rahayu +6 more
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Frontiers in Sustainable Food Systems, 2022 Chocolate is a well-liked and popular food product made from the cocoa bean. The objective of this research was to evaluate the effects of box fermentation and solar drying of cocoa bean on chocolate quality.
Sandra Obinze +2 more
doaj +1 more source