Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes

FEMS Yeast Research

Volumn 8, Issue 5, 2008, Pages 788-798

  Leal Jr , Gildemberg Amorim ^a   Gomes, Luiz Humberto ^a   Efraim, Priscilla ^b   De Almeida Tavares, Flavio Cesar ^a   Figueira, Antonio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Chocolate; Cocoa; DGGE; Sweatings

Indexed keywords

ACIDITY; AERATION; ARTICLE; CACAO; CONTROLLED STUDY; EVALUATION; FERMENTATION; FOOD QUALITY; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MICROBIAL POPULATION DYNAMICS; NONHUMAN; PLANT SEED; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION;

BIODIVERSITY; CACAO; CLUSTER ANALYSIS; DNA FINGERPRINTING; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; KLUYVEROMYCES; NUCLEIC ACID DENATURATION; PECTINS; PLANT PROTEINS; POLYGALACTURONASE; RNA, FUNGAL; RNA, RIBOSOMAL; SEEDS; TEMPERATURE; TIME FACTORS;

KLUYVEROMYCES MARXIANUS; THEOBROMA CACAO;

EID: 49349093643     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2008.00405.x     Document Type: Article

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