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...

Volledige beschrijving

Bibliografische gegevens

Hoofdauteurs:	César E. Falconí, Viviana Yánez-Mendizábal, Roberto J. Haro, Darwin R. Claudio
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2023-10-01
Reeks:	Agronomy
Onderwerpen:	cocoa bean fermentation yeast lactic acid bacteria acetic acid bacteria initiator microbial consortium
Online toegang:	https://www.mdpi.com/2073-4395/13/10/2572
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!