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Cocoa fermentation

Kluyveromyces marxianus CCT 3172 was isolated from cocoa fermentations in Bahia, Brazil and has been deposited in the culture collection of the Funda ao Tropical de Pesquisas e Tecnologia "Andre Tosello" (CCT), Campinas, Sao Paulo, Brazil. [Pg.861]

Romanczyk, L.J. et al., Formation of 2-acetyl pyrroline by several Bacillus cereus strains isolated from cocoa fermentation boxes, J. Agric. Food Chem., 43, 469, 1995. [Pg.255]

The odor is very diffusive, penetrating, pungent-irritating. Only in extreme dilution will truly a fruity, banana-like, green-fresh odor become perceptible (Arctander, 1967). As a GC eluate it is described with a burnt, green and nasty odor (Persson and von Sydow, 1973). The flavor is described as fatty, dairy, green, cocoa, fermented (Chemisis, 1998). Lea and Swoboda (1958) find a flavor threshold of 70ppb. [Pg.112]

Schwan RF, Wheals AE (2004) The microbiology of cocoa fermentation and its role in chocolate quality. Crit Rev Food Sci Nutr 44 205-211... [Pg.1615]

More detailed characterizations of acetic acid bacteria concerned with cocoa fermentation and kombucha vinegar are described in Chap. 3. [Pg.63]

Crafack M, Mikkelsen MB, Saerens S, Knudsen M, Blennow A, Lowor S, Takrama J, Swiegers JH, Petersen GB, Heimdal H, Nielsen DS (2013) Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation. Int J Food Microbiol 167 103-116... [Pg.92]

Daniel H-M, Vrancken G, Takrama JF, Camu N, De Vos P, De Vuyst L (2009) Yeast diversity of Ghanaian cocoa bean heap fermentations. FEMS Yeast Res 9 774—783 De Keersmaecker J (1996) The mystery of lambic beer. Sci Am 275 74—81 de Melo Pereira GV, Miguel MGCP, Ramos CL, Schwan RF (2012) Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast... [Pg.92]

Hamdouche Y, Guehi T, Durand N, Kedjebo KBD, Montet D, Meile JC (2015) Dynamics of microbial ecology during cocoa fermentation and drying towards the identification of molecular markers. Food Control 48 117-122... [Pg.94]

Lagunes-Galvez S, Loiseau G, Paredes JL, Barel M, Guiraud J-P (2007) Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. Int J Food Microbiol 114 124-130... [Pg.95]

Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH (2007) The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Int J Food Microbiol 114 168-186... [Pg.97]

Amin, 1., Jinap, S., and Jamilah, B. (1997) Vidhn-class globuhns and their degradation during cocoa fermentation. Food Chem 59, 1—5. [Pg.273]

De Bruyne, K., Camu, N., Do Vuyst, L., and Vandamme, P. (2009) Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations. Int J Syst Evol Microbiol 59,7—12. [Pg.274]

Hashim, R, Selamat, J., Muhammad, S.K.S. and Ali, A. (1998) Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. J Sci Food Agric 78, 543-550. [Pg.275]

Kirchoff, P.M., Biehl, B., and Crone, G. (1989) Peculiarity of the accumulation of free amino acids during cocoa fermentation. Food Chem 31, 295-311. [Pg.276]

Kostinek, M., Ban-Koffi, L., Ottah-Atikpo, M., et al. (2008) Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. Curr Microbiol 56, 306-314. [Pg.276]

Nielsen, D.S., H0nholt, S., Tano-Debrah, K., and Jespersen, L. (2005) Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE). Yeast 22, 271-284. [Pg.277]

Passos, F.M., Lopez, A.S., and Silva, D.O. (1984a) Aeration and its influence on the microbial sequence in cocoa fermentations in Bahia, with emphasis on lactic acid bacteria. J Food Sci 49, 1470-1474. [Pg.277]

Puziah, H., Jinap, S., Sharifah, K.S.M., and Asbi, A. (1998a) Changes in free amino acids, peptide-N, sugar and pyra-zine concentration during cocoa fermentation. J Sci FoodAgric 78, 535-542. [Pg.277]

Schwan, R.F. (1998) Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl Environ Microbiol 64,1477-1483. [Pg.278]

See other pages where Cocoa fermentation is mentioned: [Pg.868]    [Pg.197]    [Pg.121]    [Pg.681]    [Pg.319]    [Pg.415]    [Pg.94]    [Pg.96]    [Pg.98]    [Pg.276]    [Pg.276]    [Pg.277]   
See also in sourсe #XX -- [ Pg.5 , Pg.8 , Pg.30 , Pg.93 , Pg.95 , Pg.227 , Pg.230 , Pg.295 ]



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Brazil, cocoa bean fermentation

Cocoa bean fermentation

Fermented Cocoa Beans

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In fermenting cocoa

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The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

The Spontaneous Three-phase Cocoa Bean Fermentation Process

Yeast cocoa bean fermentations

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