Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this wor...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Microorganisms
Asıl Yazarlar: Delgado-Ospina, Johannes, Acquaticci, Laura, Molina-Hernandez, Junior Bernardo, Rantsiou, Kalliopi, Martuscelli, Maria, Kamgang-Nzekoue, Astride Franks, Vittori, Sauro, Paparella, Antonello, Chaves-López, Clemencia
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7823927/
https://ncbi.nlm.nih.gov/pubmed/33374114
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms9010028
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