Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media

Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media

Cocoa fermentation plays a key role in defining chocolate’s flavor, with yeasts being central to this process. This study aimed to explore intraspecific genetic diversity of major indigenous yeasts (i.e., <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i>), and th...

Full description

Saved in:
Bibliographic Details
Main Authors: Lydie Besançon, Da Lorn, Christelle Kouamé, Joël Grabulos, Marc Lebrun, Angélique Fontana, Sabine Schorr-Galindo, Renaud Boulanger, Caroline Strub, Alexandre Colas de la Noue
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
fermented cocoa pulp
higher alcohol
acetate and ethyl esters
<i>Saccharomyces cerevisiae</i>
<i>Pichia kudriavzevii</i>
co-culture
Online Access:https://www.mdpi.com/2311-5637/10/12/662
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2311-5637/10/12/662

Similar Items