Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (<i>Theobroma cacao</i>) Bean Fermentation

Fine-aroma cocoa (<i>Theobroma cacao</i>) is one of Ecuador’s most iconic export products and comprises 63% of world production. Nevertheless, few advances have been made to improve fermentation processes that might benefit the development of chocolate’s organoleptic characteristics. The study of st...

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Autori principali:	César E. Falconí, Viviana Yánez-Mendizábal, Roberto J. Haro, Darwin R. Claudio
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-10-01
Serie:	Agronomy
Soggetti:	cocoa bean fermentation yeast lactic acid bacteria acetic acid bacteria initiator microbial consortium
Accesso online:	https://www.mdpi.com/2073-4395/13/10/2572
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