Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural mic...

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Detalles Bibliográficos
Publicado en:Appl Environ Microbiol
Main Authors: Meersman, Esther, Steensels, Jan, Struyf, Nore, Paulus, Tinneke, Saels, Veerle, Mathawan, Melissa, Allegaert, Leen, Vrancken, Gino, Verstrepen, Kevin J.
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology 2016
Assuntos:
Food Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4711123/
https://ncbi.nlm.nih.gov/pubmed/26590272
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02556-15
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