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 …

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 …

The brewing industry is experiencing a period of change and experimentation largely driven
by customer demand for product diversity. This has coincided with a greater appreciation of …

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 one of the post-harvest steps that influence coffee quality. This work
evaluated the effect of Saccharomyces cerevisiae (CCMA 0543) and Torulaspora …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

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 …

Wet coffee fermentation is widely used in coffee-producing regions such as Colombia and
Hawaii, but it is not widespread in Brazil. This study aimed to evaluate inoculating the lactic …

Microorganisms produce hundreds of aroma-active compounds during fermentation process
which affect the flavor of the final wine product. The current study explored the enological …