Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

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 …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Fermentation is an essential process step to develop precursor compounds for aroma and
flavour characteristics of chocolate, as well as preventing germination of the cocoa bean …

Ethyl acetate is an industrially relevant ester that is currently produced exclusively through
unsustainable processes. Many yeasts are able to produce ethyl acetate, but the main …

Sustainable production of bulk chemicals is one of the major challenges in the chemical
industry, particularly due to their low market prices. This includes short and medium chain …

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 …

Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap
(H), with or without the inoculation of Saccharomyces cerevisiae and Torulaspora …