Results 31 to 40 of about 19,064 (236)

Yeast diversity of Ghanaian cocoa bean heap fermentations [PDF]

FEMS Yeast Research, 2009
The fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates.
Daniel, Heide-Marie, Vrancken, Gino, Takrama, Jemmy S., Camu, Nicholas, De Vos, P., De Vuyst, Luc   +5 more
openaire   +3 more sources

Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi

Coffee and Cocoa Research Journal, 2017
Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food.
Asma Assa, Alfian Noor, Misnawi Misnawi, Muh. Natsir Djide, Muliadi Muliadi   +4 more
doaj   +1 more source

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.

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, Vasilisa Pedan, Leo Meile, Susanne Miescher Schwenninger   +3 more
doaj   +2 more sources

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

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

Horticulturae, 2023
Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in ...
Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, Nur Baiti   +4 more
doaj   +1 more source

Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]

, 2017
Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe, Bruneau, Denis, Kadjo, Diby, Koffi, Aka S., Yao, N'Goran   +4 more
core   +1 more source

Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2021
Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols.
Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama   +2 more
doaj   +1 more source

Machine Vision-Based Cocoa Beans Fermentation Degree Assessment [PDF]

, 2020
Fermentation degree is one of the main important indicators of cocoa bean quality. Therefore, accurate estimation of fermentation degree is very important for ensuring the quality of final products. This paper presents a quantitative method for assessing the cocoa beans fermentation degree by image analysis.
Yro, Aubain, Edié N’zi, Camille, Kpalma, Kidiyo   +2 more
openaire   +2 more sources

The Effect of Cocoa Beans Fermentation on Processed Chocolate in West Kalimantan [PDF]

, 2011
Research studies of fermentation effects on processed chocolate have been made. The purpose of this study was to see the effect of different levels of fermentation of cocoa preparations (pasta, fats and powder) to the chemical quality and flavor ...
H, J. D. (Jhon), P, T. (Tommy)
core   +3 more sources

Bioethanol-Producing Yeast Isolated from Fermented Cocoa

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Corn and sugarcane-base bioethanol dominantly contributes to the 25 billion gallons of bioethanol worldwide. Recent researches focused on the potential microbes and biomasses for optimum production. This study is, therefore, aimed to screen the bioethanol generating yeast strains of Biotechnology Culture Collection (BTCC ...
A. Thontowi, A.P. Ramadhan, H. Saputra, L.N. Kholida, null Fahrurrozi, A.P.D. Nurhayati, S. Nurhatika   +6 more
openaire   +1 more source