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 …

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 …

The variable quality of cocoa produced by farmers is still a problem in the value chain,
strongly depending on microbial activities. We analyzed the variability of cocoa microbiota …

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 …

Ethanol was produced using mucilage juice residues from processed cocoa with Pichia
kudriavzevii in batch fermentation. Experimental results showed that maximum ethanol …

Cocoa seed fermentation involves a well-stabilized succession of microbial processes and
the action of enzymes. Microorganisms (yeast, lactic acid bacteria, and acetic acid bacteria) …

Cocoa beans fermentation is an absolute requirement for the full development of chocolate
flavor precursors. Here, we investigated the dynamic of microbial flora succession taking …

Since the last decades, extra emphasis has been put on the importance of cacao post-
harvest handling. The market demand for high-quality cacao is continuously increasing and …

The fermentation of cocoa beans is a spontaneous process which is defined by a microbial
succession of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). Filamentous …