Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media

Cocoa fermentation plays a key role in defining chocolate’s flavor, with yeasts being central to this process. This study aimed to explore intraspecific genetic diversity of major indigenous yeasts (i.e., <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i>), and their potential interactio...

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Autors principals:	Lydie Besançon, Da Lorn, Christelle Kouamé, Joël Grabulos, Marc Lebrun, Angélique Fontana, Sabine Schorr-Galindo, Renaud Boulanger, Caroline Strub, Alexandre Colas de la Noue
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-12-01
Col·lecció:	Fermentation
Matèries:	fermented cocoa pulp higher alcohol acetate and ethyl esters <i>Saccharomyces cerevisiae</i> <i>Pichia kudriavzevii</i> co-culture
Accés en línia:	https://www.mdpi.com/2311-5637/10/12/662
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