Results 31 to 40 of about 7,561 (221)

Physical and flavor qualities of cocoa beans affected by different box fermenter capacity, fermentation length, and microbial cultures [PDF]

BIO Web of Conferences
Indonesia is one of the world’s cocoa producers, yet the quality of its cocoa production remains relatively low. To enhance this quality, cocoa bean fermentation is crucial.
Husna Afifa, Saputra Agatha, Harini Noor, Wahyudi Vritta, Anggriani Rista, Manshur Hanif, Elianarni Dahlia   +6 more
doaj   +1 more source

Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink

Applied Food Research, 2023
Cocoa honey is a by-product of cocoa bean processing and is rich in sugars and minerals that is suitable as medium for fermentation, from which then it could be used for making potential kombucha functional drink.
Neti Yuliana, Fibra Nurainy, Gusrianti W. Sari, Sumardi, Endang L. Widiastuti   +4 more
doaj   +1 more source

Whole-genome sequence analysis of Bombella intestini LMG 28161T, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, Bombus lapidarius [PDF]

, 2016
The whole-genome sequence of Bombella intestini LMG 28161(T), an endosymbiotic acetic acid bacterium (AAB) occurring in bumble bees, was determined to investigate the molecular mechanisms underlying its metabolic capabilities.
Borremans, Wim, Cleenwerck, Ilse, De Vuyst, Luc, Illeghems, Koen, Li, Leilei, Smagghe, Guy, Van Kerrebroeck, Simon, Vandamme, Peter   +7 more
core   +4 more sources

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Fermentation, 2022
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential ...
Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios   +8 more
doaj   +1 more source

PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO

Jurnal Pangan dan Agroindustri, 2021
ABSTRAK Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan.
Addion Nizori, Oline Yatinko Tanjung, Ulyarti, Arzita , Lavlinesia, Budiyati Ichwan   +5 more
doaj   +1 more source

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria [PDF]

Applied and Environmental Microbiology, 2011
ABSTRACT Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.
Lefeber, Timothy, Janssens, Maarten, Moens, Frédéric, Gobert, William, De Vuyst, Luc   +4 more
openaire   +3 more sources

Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam [PDF]

, 2016
Cocoa (Theobroma cacao L.) is a major, crucial economic, global crop and has been maintained several nutritional benefits. The exporting volume of Vietnamese cocoa bean is increasing in the world cocoa trade. The beans of fourteen popular cocoa varieties
Dewettinck, Koen, Huynh Anh, Phan, Lam Thi, Viet Ha, Messens, Kathy, Nusantoro, Bangun, Phillip, Roger Aidoo, Thanh Toan, Ha   +6 more
core   +1 more source

Desorption Isotherms and Isosteric Heats of Fermented Cocoa Beans (Theobroma cocoa)

Journal of Food Research, 2015
<p>Water desorption isotherms of fermented cocoa beans from Ivory Coast were determined using the gravimetric static method of saturated salts solutions at 30 °C, 40 °C and 60 °C, and isosteric heats of desorption were calculated from Clausius-Clapeyron equation. The experimental data were fitted to several isotherm equations.
Djedjro C. Akmel, Kouassi E. Kakou, Kisselmina Y. Kone, Nogbou E. Assidjo, Patrice Kouame   +4 more
openaire   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Pengaruh perbedaan jenis wadah fermentasi terhadap keberhasilan fermentasi dan kualitas biji kakao: review

Agrointek
This paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container
Sulistia Nengsi, Vritta Amroini Wahyudi, Warkoyo Warkoyo   +2 more
doaj   +1 more source