Dynamics of Geobacillus stearothermophilus and Bacillus cereus spores inoculated in different time intervals during simulated cocoa beans fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108941
Abstract: Abstract The behavior of G. stearothermophilus and B. cereus during the fermentation of cocoa beans was assessed in this study. Cocoa fermentation trials lasted seven days and were conducted inoculating a cocktail of spores of… read more here.
Keywords: cocoa beans; stearothermophilus cereus; fermentation; cereus spores ... See more keywords
Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.15687
Abstract: To investigate the characteristics of two minority autochthonous LAB species, with particular regard to those properties that could be exploited in an improved cocoa fermentation process from a quality and safety point of view. read more here.
Keywords: lactiplantibacillus fabifermentans; fabifermentans furfurilactobacillus; cocoa; exploration lactiplantibacillus ... See more keywords
Development of a Novel Kinetic Model for Cocoa Fermentation Applying the Evolutionary Optimization Approach
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2017-0206
Abstract: Abstract Traditional Mexican cocoa fermentation performed in batch was studied by applying kinetic modelling with experimental validation. Similar microbiological behaviour was observed up to 60 h, with a temperature increase at 72 h that remained… read more here.
Keywords: cocoa fermentation; model; fermentation; optimization approach ... See more keywords