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 …

Numerous honeybee (Apis mellifera) products, such as honey, propolis, and bee venom, are
used in traditional medicine to prevent illness and promote healing. Therefore, this insect …

Microbial fermentation is an indispensable process for high quality chocolate from cocoa
bean raw material. lactic acid bacteria (LAB) are among the major microorganisms …

Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including
cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly …

A genome-based systematic analysis combined with phenotypic experiments was
conducted to evaluate the safety properties and metabolic characteristics of Streptococcus …

Abstract Cupuassu (Theobroma grandiflorum Schum) is a fruit belonging to the same genus
as cocoa and, through seed fermentation, a chocolate-like product called “the cupulate” is …

Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It
involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The …

The biochemical reactions occurring inside cocoa beans during fermentation are mostly due
to penetration of lactic and acetic acids issued from microbial activities. In the present study …

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 …