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
exaly +7 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 +2 more
exaly +5 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 +2 more
exaly +4 more sources
The effect of lactic acid bacteria on cocoa bean fermentation
International Journal of Food Microbiology, 2015 Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters.
Jian Zhao
exaly +6 more sources
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
doaj +3 more sources
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
Fermentation and chemical composition as determinants of genetic and biochemical variation in cocoa (Theobroma cacao L.) bean colour [PDF]
Scientific ReportsCocoa (Theobroma cacao L.) bean colour is a central quality attribute affecting chocolate appearance, consumer acceptance, and market value, yet the mechanistic basis of colour variation across genotypes and processing conditions remains poorly ...
Shilpa K. S. +7 more
doaj +2 more sources
Journal of Functional Foods, 2020 Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects ...
Lilia M Beltrán-Barrientos +2 more
exaly +3 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
Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation [PDF]
Frontiers in Microbiology, 2020 Alejandro Reyes +1 more
exaly +2 more sources