Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

As a widely used Asian starter culture, the quality of daqu can significantly affect the
organoleptic characteristics of the final products, yet the microbial metabolic network …

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

Post-harvest processing of cocoa beans, such as fermentation, not only determines the
formation of aroma and flavor compounds, but also contributes to the formation of bioactive …

Before entering the cell, the SARS-CoV-2 spike glycoprotein receptor-binding domain (RBD)
binds to the human angiotensin-converting enzyme 2 (hACE2) receptor. Hence, this RBD is …

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 …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high
demand for food and nutraceutical industries. Such fermentations are frequently described …