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Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

  • Molecules, 22(766), 1-15, 2017

Publisher: MDPI Open Access Publishing

Abstract

Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation o ...

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