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 …

Highlights•Recent advances in microbial ecology of coffee and cocoa fermentations.•
Applications of more recent, molecular tools in cocoa and coffee fermentations.•Developed …

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 …

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 …

Contamination with filamentous fungi during cocoa bean fermentation and drying reduces
the quality of cocoa beans and poses a health risk for consumers due to the potential …

To enhance the aromas in Guangdong rice-flavor Baijiu, ester-producing yeast was selected
to fortify Baijiu brewing. Among eight kinds of ester-producing yeasts selected …

The establishment of lignocellulosic biorefineries is dependent on microorganisms being
able to cope with the stressful conditions resulting from the release of inhibitory compounds …

The environmental yeast diversity of spontaneous cocoa bean fermentations in east Cuba
was investigated. Seven fermentations, 25 equipment-and handling-related samples, and …

The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this
being acquired during the fermentation of cocoa beans. Traditional fermentation is still often …

Cocoa bean fermentation is a spontaneous and still poorly controlled process that very often
leads to end-products of heterogeneous quality. This fermentation is driven by a succession …