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Academic Journal

Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.

  • Authors : Sandoval-Lozano CJ; Grupo de Investigación en Ciencia y Tecnología de Alimentos (CICTA), Universidad Industrial de Santander (UIS), Bucaramanga 680002, Colombia.; Caballero-Torres D

Subjects: Fermentation*; Cacao/Cacao/Cacao/*microbiology ; Volatile Organic Compounds/Volatile Organic Compounds/Volatile Organic Compounds/*analysis

  • Source: Molecules (Basel, Switzerland) [Molecules] 2022 Jan 28; Vol. 27 (3). Date of Electronic Publication: 2022 Jan 28.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality.

  • Authors : Romanens E; Research Group Food Biotechnology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences (ZHAW), Wädenswil, Switzerland.; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.

Subjects: Coculture Techniques* ; Fermentation* ; Food Quality*

  • Source: PloS one [PLoS One] 2020 Oct 01; Vol. 15 (10), pp. e0239365. Date of Electronic Publication: 2020 Oct 01 (Print Publication: 2020).Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet

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Academic Journal

Potential of selected lactic acid bacteria from Theobroma cacao fermented fruit juice and cell-free supernatants from cultures as inhibitors of Helicobacter pylori and as good probiotic.

  • Authors : Kouitcheu Mabeku LB; Microbiology and Pharmacology Laboratory, Department of Biochemistry, Faculty of Science, University of Dschang, P. O. Box 67, Dschang, Cameroon. .; Ngue S

Subjects: Cacao* ; Fermentation* ; Helicobacter pylori*

  • Source: BMC research notes [BMC Res Notes] 2020 Feb 10; Vol. 13 (1), pp. 64. Date of Electronic Publication: 2020 Feb 10.Publisher: Biomed Central Country of Publication: England NLM ID: 101462768 Publication Model: Electronic Cited Medium: Internet ISSN: 1756-0500

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Academic Journal

Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis.

  • Authors : Fernández-Niño M; Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de Los Andes, 111711, Bogotá, Colombia.; Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Weinberg 3, 06120, Halle, Germany.

Subjects: Cacao/Cacao/Cacao/*chemistry ; Cacao/Cacao/Cacao/*microbiology ; Fermentation/Fermentation/Fermentation/*genetics

  • Source: Scientific reports [Sci Rep] 2021 Apr 21; Vol. 11 (1), pp. 8638. Date of Electronic Publication: 2021 Apr 21.Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN:

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Academic Journal

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725.

  • Authors : Chagas Junior GCA; Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, Brazil.; Ferreira NR

Subjects: Fermentation*; Cacao/Cacao/Cacao/*metabolism ; Chocolate/Chocolate/Chocolate/*analysis Pichia kudriavzevii

  • Source: Molecules (Basel, Switzerland) [Molecules] 2021 Jan 11; Vol. 26 (2). Date of Electronic Publication: 2021 Jan 11.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.

  • Authors : Mota-Gutierrez J; Department of Agricultural, Forestry, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy. .; Barbosa-Pereira L

Subjects: Fermentation*; Anti-Infective Agents/Anti-Infective Agents/Anti-Infective Agents/*analysis ; Antioxidants/Antioxidants/Antioxidants/*analysis

  • Source: Nutrients [Nutrients] 2019 Apr 19; Vol. 11 (4). Date of Electronic Publication: 2019 Apr 19.Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN:

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Academic Journal

A lab-scale model system for cocoa bean fermentation.

  • Authors : Romanens E; Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland.; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland.

Subjects: Fermentation* ; Food Microbiology*; Bioreactors/Bioreactors/Bioreactors/*microbiology

  • Source: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2018 Apr; Vol. 102 (7), pp. 3349-3362. Date of Electronic Publication: 2018 Feb 28.Publisher: Springer International Country of Publication: Germany NLM ID: 8406612 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Academic Journal

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes.

  • Authors : Illeghems K; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050, Brussels, Belgium. .; De Vuyst L

Subjects: Cacao* ; Fermentation* ; Genomics*/Genomics*/Genomics*/methods

  • Source: BMC genomics [BMC Genomics] 2015 Oct 12; Vol. 16, pp. 766. Date of Electronic Publication: 2015 Oct 12.Publisher: BioMed Central Country of Publication: England NLM ID: 100965258 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2164

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