Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

Food Research International

Volumn 54, Issue 1, 2013, Pages 9-17

  Moreira, Igor Magalhães da Veiga ^a   Miguel, Maria Gabriela da Cruz Pedrozo ^a   Duarte, Whasley Ferreira ^a   Dias, Disney Ribeiro ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Chocolate; Cocoa fermentation; Hybrids; PCR DGGE; Volatile compounds

Indexed keywords

CHOCOLATE; FERMENTATION PROCESS; HYBRIDS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS RHAMNOSUS; PCR-DGGE; VOLATILE COMPOUNDS; YEAST SACCHAROMYCES CEREVISIAE;

ACETIC ACID; COCOA; LACTIC ACID; METABOLITES; PH; POLYMERASE CHAIN REACTION; SUGARS; VOLATILE ORGANIC COMPOUNDS; YEAST;

FERMENTATION;

EID: 84879773818     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.06.001     Document Type: Article

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