Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.

Van de Voorde, Dario; Díaz-Muñoz, Cristian; Hernandez, Carlos Eduardo; Weckx, Stefan; De Vuyst, Luc

Van de Voorde, Dario; Díaz-Muñoz, Cristian; Hernandez, Carlos Eduardo; Weckx, Stefan; De Vuyst, Luc.

Afiliación

Van de Voorde D; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Díaz-Muñoz C; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Hernandez CE; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Heredia, Costa Rica.
Weckx S; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.

Front Microbiol ; 14: 1232323, 2023.

Article en En | MEDLINE | ID: mdl-37621398