Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.
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چکیده
منابع مشابه
Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the producti...
متن کاملImprovement of Cocoa Beans Fermentation by LAB Starter Addition
Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...
متن کاملThe microbial ecology of cocoa bean fermentations in Indonesia.
Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of individual species at 12-h intervals throughou...
متن کاملFermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
BACKGROUND: Spontaneous cocoa bean fermentation is characterised by a succession of microbial activities. Cocoa flavour precursors are developed during fermentation and drying of cocoa beans. Polyphenols and alkaloids contribute to astringency and bitterness of cocoa and chocolate. RESULTS: Population dynamics, metabolite target analyses, and chocolate production were performed for seven indepe...
متن کاملBacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam
There are five main groups of microorganisms that participate in fermenting cocoa: filamentous fungi, yeasts, lactic acid bacteria, acetic acid bacteria, and various Bacillus species [1]. Fungi, yeasts, lactic acid bacteria, and acetic acid bacteria are active mainly in the first stage (from 0 to 48h). Yeasts convert sugar from the mucilage of cocoa beans into alcohol, and break the pectin down...
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ژورنال
عنوان ژورنال: Pelita Perkebunan (a Coffee and Cocoa Research Journal)
سال: 2020
ISSN: 2406-9574,0215-0212
DOI: 10.22302/iccri.jur.pelitaperkebunan.v36i3.443