Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

LWT

Volumn 63, Issue 1, 2015, Pages 221-227

  Batista, Nadia Nara ^a   Ramos, Cíntia Lacerda ^a   Ribeiro, Disney Dias ^a   Pinheiro, Ana Carla Marques ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Chocolate; Cocoa fermentation; QPCR; Sensory analysis; Starter culture

Indexed keywords

COCOA; FERMENTATION; POLYMERASE CHAIN REACTION; SENSORY ANALYSIS;

CHOCOLATE; COCOA BEANS; DYNAMIC BEHAVIORS; INOCULATED FERMENTATION; QPCR; S.CEREVISIAE; SENSORY CHARACTERISTICS; STARTER CULTURES;

YEAST;

HANSENIASPORA UVARUM; PICHIA KLUYVERI; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO;

EID: 84928702433     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.051     Document Type: Article

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