Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.
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DOI: 10.1111/1750-3841.16282
Abstract: The use of yeasts as starter cultures is a promising alternative to produce fermented cacao with particular characteristics regarding the quality of aromas and physical and chemical characteristics that are accepted by the chocolate market.… read more here.
Keywords: starter cultures; pichia manshurica; cocoa; quality ... See more keywords