Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high
demand for food and nutraceutical industries. Such fermentations are frequently described …

Multi-microorganism solid-state fermentation (SSF) is a traditional technique to produce
fermented foods. However, the fermentation kinetics is difficult to establish due to the …

Cocoa bean fermentation still remains a rather empirical process. The research presented
here employed an artificial system of fermentation, using controlled incubations, in order to …

The global demand for fine-flavour cocoa has increased worldwide during the last years.
Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of …

Highlights•Computational models are a useful tool to understand microbial metabolism.•
Challenges are complex media and interactions between metabolically diverse …

Featured Application Bioprocess scaling up models from experimental research, with
special focus on fungal fermentation and bioleaching processes. Abstract Scaling up …

The relationship between network structure and dynamics is one of the most extensively
investigated problems in the theory of complex systems of recent years. Understanding this …