Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method. [PDF]
Foods, 2023 Ghisolfi R +7 more
europepmc +1 more source
Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation [PDF]
, 2019 Ivorian raw cocoa beans are recurrently subject to ochratoxin A (OTA) contamination. The use of chemical and physical means to reduce or prevent the OTA production in cocoa beans is prohibited or inefficient.
Beugre, Guézéré Corinne +6 more
core
Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation [PDF]
, 2015 Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the
Hussain, Norhayati +5 more
core
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [PDF]
, 2017 Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA ...
Cledir +6 more
core +1 more source
Homogenization Of Cocoa Beans Fermentation To Upgrade Quality Using An Original Improved Fermenter
, 2017 {"references": ["L. De Vuyst and S. Weckx, \"The cocoa bean fermentation process: from ecosystem analysis to starter culture development,\" J. Appl. Microbiol., 2016.", "D. H. Ouattara, H. G. Ouattara, B. G. Goualie, L. M. Kouame, and S. L. Niamke, \"Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting ...
Koffi, Aka S. +4 more
openaire +2 more sources
Improving Data Security with Blockchain and Internet of Things in the Gourmet Cocoa Bean Fermentation Process. [PDF]
Sensors (Basel), 2022 Abijaude J +3 more
europepmc +1 more source
Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality [PDF]
, 2017 Polyphenols are a wide and diverse group of plant secondary metabolites found in large amount in cocoa beans. They can be further modified under specific conditions such as fermentation or oxidation.
Boulanger, Renaud +8 more
core
Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation
Coffee and Cocoa Research Journal, 2018 Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoa beans was reported to possess health benefits.
Muhammad Isa Dwijatmoko +3 more
doaj
FoodsThis study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof.
Stefanie Streule +6 more
doaj +1 more source
Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile. [PDF]
Molecules, 2022 Sandoval-Lozano CJ +2 more
europepmc +1 more source