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 …

Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important
commodity in the world and the main ingredient in chocolate manufacture. Its value 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 …

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 …

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

Fermented cocoa beans can be described as a complex matrix that integrates the chemical
history of beans, their processing, and environmental factors. This study presents an …

The total antioxidant capacity (TAC) and total phenolic compounds (TPC) of cocoa beans
and chocolate produced from spontaneous and inoculated fermentations of different cocoa …

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 …

Cocoa beans from different geographical and genetic origins show distinct fermentation
dynamics which result in different chocolate qualities. In order to understand the effects of …

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 …