Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
Sign Up to like & getrecommendations! Published in 2019 at "Heliyon"
DOI: 10.1016/j.heliyon.2019.e02170
Abstract: Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity… read more here.
Keywords: species diversity; diversity; fermentation; bean fermentation ... See more keywords
Exploring cocoa bean fermentation mechanisms by kinetic modelling
Sign Up to like & getrecommendations! Published in 2022 at "Royal Society Open Science"
DOI: 10.1098/rsos.210274
Abstract: Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model… read more here.
Keywords: bean fermentation; fermentation mechanisms; exploring cocoa; cocoa bean ... See more keywords