270 related articles for article (PubMed ID: 35986623)
1. Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.
Ferreira OS; Chagas-Junior GCA; Chisté RC; Martins LHDS; Andrade EHA; Nascimento LDD; Lopes AS
J Food Sci; 2022 Sep; 87(9):4148-4161. PubMed ID: 35986623
[TBL] [Abstract][Full Text] [Related]
2. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with
Chagas Junior GCA; Ferreira NR; Andrade EHA; Nascimento LDD; Siqueira FC; Lopes AS
Molecules; 2021 Jan; 26(2):. PubMed ID: 33440885
[TBL] [Abstract][Full Text] [Related]
3. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
Ho VTT; Fleet GH; Zhao J
Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857
[TBL] [Abstract][Full Text] [Related]
4. How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?
Gaspar DP; Chagas Junior GCA; de Aguiar Andrade EH; Nascimento LDD; Chisté RC; Ferreira NR; Martins LHDS; Lopes AS
Molecules; 2021 Jun; 26(13):. PubMed ID: 34206169
[TBL] [Abstract][Full Text] [Related]
5. Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour.
Moreira I; Costa J; Vilela L; Lima N; Santos C; Schwan R
J Sci Food Agric; 2021 Aug; 101(10):4409-4419. PubMed ID: 33421137
[TBL] [Abstract][Full Text] [Related]
6. The effect of lactic acid bacteria on cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523
[TBL] [Abstract][Full Text] [Related]
7. Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii.
Chagas Junior GCA; Ferreira NR; Gloria MBA; Martins LHDS; Lopes AS
Food Chem; 2021 Feb; 338():127834. PubMed ID: 32810810
[TBL] [Abstract][Full Text] [Related]
8. Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.
Mota-Gutierrez J; Botta C; Ferrocino I; Giordano M; Bertolino M; Dolci P; Cannoni M; Cocolin L
Appl Environ Microbiol; 2018 Oct; 84(19):. PubMed ID: 30054357
[TBL] [Abstract][Full Text] [Related]
9. Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum.
Mendoza Salazar MM; Martínez Álvarez OL; Ardila Castañeda MP; Lizarazo Medina PX
Food Microbiol; 2022 Feb; 101():103896. PubMed ID: 34579856
[TBL] [Abstract][Full Text] [Related]
10. Yeasts are essential for cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
[TBL] [Abstract][Full Text] [Related]
11. Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.
Romanens E; Pedan V; Meile L; Miescher Schwenninger S
PLoS One; 2020; 15(10):e0239365. PubMed ID: 33001998
[TBL] [Abstract][Full Text] [Related]
12. Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
Papalexandratou Z; Falony G; Romanens E; Jimenez JC; Amores F; Daniel HM; De Vuyst L
Appl Environ Microbiol; 2011 Nov; 77(21):7698-714. PubMed ID: 21926224
[TBL] [Abstract][Full Text] [Related]
13. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L
Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351
[TBL] [Abstract][Full Text] [Related]
14. Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype.
Criollo Nuñez J; Ramirez-Toro C; Bolivar G; Sandoval A AP; Lozano Tovar MD
J Sci Food Agric; 2023 Mar; 103(5):2425-2435. PubMed ID: 36606570
[TBL] [Abstract][Full Text] [Related]
15. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Magalhães da Veiga Moreira I; de Figueiredo Vilela L; da Cruz Pedroso Miguel MG; Santos C; Lima N; Freitas Schwan R
Molecules; 2017 May; 22(5):. PubMed ID: 28486419
[TBL] [Abstract][Full Text] [Related]
16. Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain.
Kouamé C; Loiseau G; Grabulos J; Boulanger R; Mestres C
Int J Food Microbiol; 2021 Jan; 337():108917. PubMed ID: 33126076
[TBL] [Abstract][Full Text] [Related]
17. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Díaz-Muñoz C; Van de Voorde D; Tuenter E; Lemarcq V; Van de Walle D; Soares Maio JP; Mencía A; Hernandez CE; Comasio A; Sioriki E; Weckx S; Pieters L; Dewettinck K; De Vuyst L
Food Microbiol; 2023 Feb; 109():104115. PubMed ID: 36309429
[TBL] [Abstract][Full Text] [Related]
18. Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.
Meersman E; Steensels J; Struyf N; Paulus T; Saels V; Mathawan M; Allegaert L; Vrancken G; Verstrepen KJ
Appl Environ Microbiol; 2016 Jan; 82(2):732-46. PubMed ID: 26590272
[TBL] [Abstract][Full Text] [Related]
19. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
Mota-Gutierrez J; Barbosa-Pereira L; Ferrocino I; Cocolin L
Nutrients; 2019 Apr; 11(4):. PubMed ID: 31010207
[TBL] [Abstract][Full Text] [Related]
20. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.
Batista NN; Ramos CL; Dias DR; Pinheiro AC; Schwan RF
J Food Sci Technol; 2016 Feb; 53(2):1101-10. PubMed ID: 27162390
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]