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 …

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa
pulp-bean mass, which needed in-depth investigation. The present study aimed at …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are
a popular ingredient of confectionery. Cocoa beans contain various chemicals that …

Kefir is a well-known health-promoting beverage that can be produced by using kefir grains
(traditional method) or by using natural starter cultures from kefir (backslop** method) …

The fermented and dried cocoa beans are peeled, either before or after the roasting
process, as peeled nibs are used for chocolate production, and shell content in cocoa …

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …

Glucose and fructose are the main fermentable sugars in cocoa pulp. During fermentation,
glucose is consumed within 48–72 h and fructose only after 120 h, mainly associated with …

Starter culture-initiated cocoa fermentation processes can be applied to improve the quality
of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated …