Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

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 …

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of
acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

From the time when primitive man began to cultivate crops and store food, spoilage fungi
have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red …

Although Candida albicans remains the main cause of candidiasis, in recent years a
significant number of infections has been attributed to non-albicans Candida (NAC) species …

Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and
fermentation of the beans is essential for the development of chocolate flavor precursors. In …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Due to recent developments in traceability systems, it is now possible to exchange
significant amounts of data through food supply chains. Farming practices applied by cocoa …

The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic
approach, encompassing both microbiological and metabolite target analyses. A culture …