Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

International Journal of Food Microbiology

Volumn 257, Issue , 2017, Pages 31-40

  Visintin, Simonetta ^a   Ramos, Lacerda ^b   Batista, Nara ^b   Dolci, Paola ^a   Schwan, Freitas ^b   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Cocoa beans fermentation; HPLC; Rep PCR; Starter culture; Volatile compounds

Indexed keywords

ACETIC ACID; ALCOHOL; CITRIC ACID; LACTIC ACID; VOLATILE AGENT;

ARTICLE; BEAN; BITTER TASTE; CACAO; CHOCOLATE; COCOA BEANS FERMENTATION; CONTROLLED STUDY; FERMENTATION; FUNGUS ISOLATION; INOCULATION; LIMIT OF DETECTION; MASS FRAGMENTOGRAPHY; MIXED CELL CULTURE; MONOCULTURE; NONHUMAN; PH; PHYSICAL CHEMISTRY; QUANTITATIVE ANALYSIS; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; SENSORY EVALUATION; STARTER CULTURE; TEMPERATURE; TORULASPORA DELBRUECKII; ANALYSIS; BRAZIL; CHEMISTRY; GENETICS; METABOLISM; MICROBIOLOGY; TORULASPORA; WINE;

BRAZIL; CACAO; ETHANOL; FERMENTATION; SACCHAROMYCES CEREVISIAE; TORULASPORA; WINE;

EID: 85020896781     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.06.004     Document Type: Article

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