Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

Lignende værker

• Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum
  af: Schwan, Rosane Freitas
  Udgivet: (1998)
• The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate
  af: Batista, Nádia Nara, et al.
  Udgivet: (2015)
• Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations
  af: Meersman, Esther, et al.
  Udgivet: (2015)
• Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
  af: Magalhães da Veiga Moreira, Igor, et al.
  Udgivet: (2017)
• Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
  af: Lefeber, Timothy, et al.
  Udgivet: (2011)