منابع مشابه
Cacao fermentation. V. Yeasts isolated from cacao beans during the curing process.
Cacao beans must be subjected to fermentation before they are used in making chocolate, and their commercial value is related to a proper procedure. Saccharomyces rosei, Hansenula anomala, Pichia fermentans, Pichia membranaefaciens, and Trichosporon cutaneum were found in fermenting cacao beans. All species isolated during the investigation grew on cacao pulp, but only S. rosei, H. anomala, and...
متن کاملCacao Polyphenolic Substances
Specialities (Syntex) Co. Inc., New York City, for corticosterone and hydrocortisone; and to Dr W. J. Tindall of Organon Laboratories Ltd. for deoxycorticosterone. Dr K. Hallas-M0ller ofthe Novo Terapeutisk Laboratorium, Copenhagen, kindly gave us generous supplies of crystalline insulin free from glucagon. The technical assistance of Messrs S. C. Watson and B. W. E. Peaple is much appreciated,...
متن کاملTime for Chocolate: Current Understanding and New Perspectives on Cacao Witches’ Broom Disease Research
1 Department of Biology, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina, United States of America, 2 Department of Plant & Microbial Biology, University of California, Berkeley, Berkeley, California, United States of America, 3 Laboratório de Genômica e Expressão, Departamento de Genética, Evolução e Bioagentes, Instituto de Biologia, Universidade Estadual de Campinas ...
متن کاملCultivating cacao: Implications of sun-grown cacao on local food security and environmental sustainability
The reasons why upland farmers on the Indonesian island of Sulawesi are engaged in a cacao boom and its long term implications are addressed in the context of protected area management regulations, and political and economic conditions in Post-Suharto, Indonesia. In the remote case study village of Moa in Central Sulawesi, we found that while few households cultivated cacao in the early 1990s, ...
متن کاملElucidation of genetic identity and population structure of cacao germplasm within an international cacao genebank
Theobroma cacao L., or cacao, is the source of cocoa products used in the making of chocolate. These tropical trees are conserved in living genebanks. The International Cocoa Genebank, Trinidad is one of the largest ex situ collections in the public domain. Mislabelling is a critical problem and the correction of this problem is vital to improve the accuracy and efficiency of genebank managemen...
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ژورنال
عنوان ژورنال: Nature
سال: 1954
ISSN: 0028-0836,1476-4687
DOI: 10.1038/1731129b0