Traditional fermented foods and beverages (TFFB) are an important dietary component
consumed in large quantities worldwide. Currently, much attention has been focused on the …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

Fermented peppers are usually obtained by the spontaneous fermentation of
microorganisms attached to fresh peppers, and the variable microbial composition would …

Glucose and fructose are the main fermentable sugars in cocoa pulp. During fermentation,
glucose is consumed within 48–72 h and fructose only after 120 h, mainly associated with …

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa
pulp-bean mass, which needed in-depth investigation. The present study aimed at …

Specialty coffee can be developed by the application of explicit microorganisms or starters to
obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee …

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly
diverse products obtained from plants and animals all over the world. Historically …

Lambic beers are beers produced through spontaneous fermentation and maturation in
wooden barrels. The production process of lambic beers differs from the production …

Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is
important for the removal of the cocoa pulp surrounding the beans and the development of …

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …