The cocoa bean fermentation process: from ecosystem analysis to starter culture development

Journal of Applied Microbiology

Volumn 121, Issue 1, 2016, Pages 5-17

  De Vuyst, L ^a   Weckx, S ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

acetic acid bacteria; cocoa bean fermentation; functional starter cultures; lactic acid bacteria; yeasts

Indexed keywords

ACETIC ACID; BACTERIA; COCOA; CURING; FOOD PROCESSING; LACTIC ACID; PH; PROCESS CONTROL; YEAST;

'DRY' [; ACETIC ACID BACTERIA; COCOA BEAN FERMENTATION; COCOA BEANS; CURING PROCESS; ECOSYSTEM ANALYSIS; FERMENTATION PROCESS; FUNCTIONAL STARTER CULTURE; LACTIC ACID BACTERIA; STARTER CULTURES;

FERMENTATION;

RNA 16S;

ACETIC ACID; BACTERIUM; COCOA; COLOR; EXPERIMENTAL STUDY; FERMENTATION; MICROBIAL ACTIVITY; YEAST;

BACTERIAL STRAIN; CACAO; COMMUNITY DYNAMICS; ECOSYSTEM; ENTEROBACTERIALES; FERMENTATION; LACTIC ACID BACTERIUM; METAGENOMICS; NONHUMAN; REVIEW; STARTER CULTURE; YEAST;

THEOBROMA CACAO;

EID: 84962375964     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.13045     Document Type: Review

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