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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Díaz-Muñoz, Cristian; Van de Voorde, Dario; Tuenter, Emmy; Lemarcq, Valérie; Van de Walle, Davy; Soares Maio, José Pedro; Mencía, Alejandra; Hernandez, Carlos Eduardo; Comasio, Andrea; Sioriki, Eleni; Weckx, Stefan; Pieters, Luc; Dewettinck, Koen; De Vuyst, Luc.
Afiliación
  • Díaz-Muñoz C; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
  • Van de Voorde D; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
  • Tuenter E; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium.
  • Lemarcq V; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium.
  • Van de Walle D; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium.
  • Soares Maio JP; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
  • Mencía A; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica.
  • Hernandez CE; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica.
  • Comasio A; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
  • Sioriki E; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium.
  • Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
  • Pieters L; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium.
  • Dewettinck K; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium.
  • De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: luc.de.vuyst@vub.be.
Food Microbiol ; 109: 104115, 2023 Feb.
Article en En | MEDLINE | ID: mdl-36309429
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Cacao / Compuestos Orgánicos Volátiles / Chocolate / Fabaceae Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Bélgica
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Cacao / Compuestos Orgánicos Volátiles / Chocolate / Fabaceae Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Bélgica