154 related articles for article (PubMed ID: 36958847)
1. The essential role of spontaneous and starter yeasts in cocoa and coffee fermentation.
Schwan RF; Bressani APP; Martinez SJ; Batista NN; Dias DR
FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 36958847
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles.
Chin XH; Ho S; Chan G; Basri N; Teo M; Thong A; Goh F; Lindley ND; Peterson EC
J Agric Food Chem; 2023 Jun; 71(25):9677-9686. PubMed ID: 37310147
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
11. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.
Figueroa-Hernández C; Mota-Gutierrez J; Ferrocino I; Hernández-Estrada ZJ; González-Ríos O; Cocolin L; Suárez-Quiroz ML
Int J Food Microbiol; 2019 Jul; 301():41-50. PubMed ID: 31085407
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.
Sandoval-Lozano CJ; Caballero-Torres D; López-Giraldo LJ
Molecules; 2022 Jan; 27(3):. PubMed ID: 35164165
[TBL] [Abstract][Full Text] [Related]
18. Functional yeast starter cultures for cocoa fermentation.
Díaz-Muñoz C; De Vuyst L
J Appl Microbiol; 2022 Jul; 133(1):39-66. PubMed ID: 34599633
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. It's Gettin' Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation.
Papalexandratou Z; Nielsen DS
Trends Microbiol; 2016 Mar; 24(3):168-170. PubMed ID: 26803379
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]