Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical-chemical properties

International Journal of Food Microbiology

Volumn 161, Issue 2, 2013, Pages 121-133

  de Melo Pereira, Gilberto Vinícius ^a   Magalhães, Karina Teixeira ^a   de Almeida, Euziclei Gonzaga ^b   da Silva Coelho, Irene ^c   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF MATO GROSSO   (Brazil)

^c FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Acetic acid bacteria; Chocolate; Cocoa fermentation; Lactic acid bacteria; Stainless steel fermenter; Yeast

Indexed keywords

ACETIC ACID; ALCOHOL; CARBOHYDRATE; RIBOSOME RNA; STAINLESS STEEL;

ACETOBACTER TROPICALIS; ARTICLE; BACILLUS SUBTILIS; BACTERIUM; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BEAN; BIOREACTOR; BIOREACTOR DESIGN; BIOTRANSFORMATION; CACAO; COLONY FORMING UNIT; COTYLEDON; ENVIRONMENTAL TEMPERATURE; FERMENTATION; HANSENIASPORA; LACTIC ACID BACTERIUM; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIAL POPULATION DYNAMICS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PHYSICAL CHEMISTRY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; STAINLESS STEEL TANK;

ACETOBACTER TROPICALIS; ASAIA; BACILLACEAE; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); HANSENIASPORA; LACTOBACILLUS FERMENTUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO;

EID: 84871773816     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.11.018     Document Type: Article

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