Results 181 to 190 of about 19,064 (236)

Bioactive compounds in fermented foods: a systematic narrative review. [PDF]

Front Nutr
Künili İE, Akdeniz V, Akpınar A, Budak ŞÖ, Curiel JA, Guzel M, Karagözlü C, Berkel Kasikci M, Caruana GPM, Starowicz M, Humblot C, Keyvan E, Chassard C, Pracer S, Vergères G, Kesenkaş H.   +15 more
europepmc   +1 more source

Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes. [PDF]

Food Chem X
Afifah EN, Sari IA, Susilo AW, Firmanto H, Malik A, Fukusaki E, Putri SP.   +6 more
europepmc   +1 more source

Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation. [PDF]

Front Bioeng Biotechnol
Tigrero-Vaca J, Villavicencio-Vásquez M, Coronel J, Cevallos-Cevallos JM.   +3 more
europepmc   +1 more source

Indigenous plant growth-promoting rhizobacteria for cocoa growth enhancement and Phytophthora pod rot management in coastal Andhra Pradesh, India. [PDF]

BMC Plant Biol
Neeraja B, Kumari VP, Gopal K, Madhu GS, Kumar KV, Madhumathi T, Rao NBVC, Sayiprathap BR.   +7 more
europepmc   +1 more source

Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach. [PDF]

Food Chem X
Chang H, Gu C, Zhang Q, Zhang W, Ma L, Liu F, Feng Z.   +6 more
europepmc   +1 more source

Sustainable Lipid Production with <i>Cutaneotrichosporon oleaginosus</i>: Insights into Metabolism, Feedstock Valorization and Bioprocess Development. [PDF]

Microorganisms
Ringel M, Paper M, Willing M, Schneider M, Melcher F, Stellner NI, Brück T.   +6 more
europepmc   +1 more source

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Fermentation studies of stored cocoa beans

World Journal of Microbiology & Biotechnology, 1993
Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively.
Abdul Samah, O., Ibrahim, N., Alimon, H., Abdul Karim, M.I.   +3 more
openaire   +2 more sources

Yeasts are essential for cocoa bean fermentation

International Journal of Food Microbiology, 2014
Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality.
Ho, Van Thi Thuy, Zhao, Jian, Fleet, Graham   +2 more
openaire   +3 more sources

NMR-based Lavado cocoa chemical characterization and comparison with fermented cocoa varieties: Insights on cocoa’s anti-amyloidogenic activity

Food Chemistry, 2021
The metabolic profile of Lavado cocoa was characterized for the first time by NMR spectroscopy, then compared with the profiles of fermented and processed varieties, Natural and commercial cocoa. The significant difference in the contents of theobromine and flavanols prompted us to examine the cocoa varieties to seek correlations between these ...
Ciaramelli, Carlotta, Palmioli, Alessandro, De Luigi, Ada, Colombo, Laura, Sala, Gessica, Salmona, Mario, Airoldi, Cristina   +6 more
openaire   +2 more sources

The Microbiology of Cocoa Fermentation

2012
Fermentation is an essential step in the development of “cocoa” or “chocolate” flavor. The fermentation is carried out by a complex consortium of microorganisms. Yeast, lactic acid bacteria, and acetic acid bacteria are involved. Pulp sugars are metabolized into ethanol and acetic acid through exothermal processes.
Nielsen, Dennis Sandris, Crafack, Michael, Jespersen, Lene, Jakobsen, Mogens   +3 more
openaire   +2 more sources