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 …

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 …

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

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary
benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was …

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 …

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas,
eg fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine …

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 …

Starter culture-initiated cocoa fermentation processes can be applied to improve the quality
of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated …

Cocoa fermentation is a process that is constantly in evidence in the scientific world, as it is
the pillar for the production of one of the most consumed foods in the world: the chocolate …