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Relevant bibliographies by topics / Chocolate; Cocoa fermentation

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Academic literature on the topic 'Chocolate; Cocoa fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

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Journal articles on the topic "Chocolate; Cocoa fermentation"

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Meersman, Esther, Jan Steensels, Nore Struyf, et al. "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production." Applied and Environmental Microbiology 82, no. 2 (2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.

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ABSTRACTMicrobial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerantSaccharomyces cerevisiaecultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma

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Fleet, Graham, and Hugh Dircks. "Yeast, cocoa beans and chocolate." Microbiology Australia 28, no. 2 (2007): 48. http://dx.doi.org/10.1071/ma07048.

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Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style meat sausages, and soy sauce, where their activities in the fermentation and maturation processes are attracting increasing research. Still, there are many other products where yeast have a significant role in fermentation, but aspects of their cont

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Meersman, Esther, Jan Steensels, Tinneke Paulus, et al. "Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations." Applied and Environmental Microbiology 81, no. 18 (2015): 6166–76. http://dx.doi.org/10.1128/aem.00133-15.

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ABSTRACTCocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this s

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Nurhayati, Nurhayati, and Mulono Apriyanto. "Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments." Czech Journal of Food Sciences 39, No. 1 (2021): 58–62. http://dx.doi.org/10.17221/272/2020-cjfs.

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The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists’ acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum graduall

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Chagas Junior, Gilson Celso Albuquerque, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira, and Alessandra Santos Lopes. "Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725." Molecules 26, no. 2 (2021): 344. http://dx.doi.org/10.3390/molecules26020344.

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This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that las

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Chagas Junior, Gilson Celso Albuquerque, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira, and Alessandra Santos Lopes. "Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725." Molecules 26, no. 2 (2021): 344. http://dx.doi.org/10.3390/molecules26020344.

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This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that las

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Miličević, Dijana, Sanja Oručević Žuljević, and Zahida Ademović. "FROM COCOA TO CHOCOLATE." Journal Human Research in Rehabilitation 5, no. 2 (2015): 45. http://dx.doi.org/10.21554/hrr.091503.

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THE CONTENT OF THE BOOK: The book has 290 pages, and the content is divided into 10 chapters. In the introductory chapters written something about the origin of cocoa beans, its basic characteristics, and the impact on human health. In subsequent following chapters describes the technological process of production of chocolate harvesting, fermentation and drying of cocoa beans, through its preparations in terms in the sense of burning and shredding, the production of cocoa powder and chocolate mass from it, and chocolate and chocolate products. In the book are described rheological properties

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Camu, Nicholas, Ángel González, Tom De Winter, et al. "Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana." Applied and Environmental Microbiology 74, no. 1 (2007): 86–98. http://dx.doi.org/10.1128/aem.01512-07.

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ABSTRACT The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis

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Mota-Gutierrez, Barbosa-Pereira, Ferrocino, and Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits." Nutrients 11, no. 4 (2019): 884. http://dx.doi.org/10.3390/nu11040884.

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Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of

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Koff, Odilon, Lamine Samagaci, Bernadette Goualie, and Sebastien Niamke. "Diversity of Yeasts Involved in Cocoa Fermentation of Six Major Cocoa-Producing Regions in Ivory Coast." European Scientific Journal, ESJ 13, no. 30 (2017): 496. http://dx.doi.org/10.19044/esj.2017.v13n30p496.

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Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp is crucial for developing chocolate flavor precursors. This fermentation is led by a succession of complex microbial communities where yeasts play key roles during the first stages of the process. In this study, we identified and analyzed the growth dynamics of yeasts involved in cocoa bean fermentation of six major cocoaproducing regions in Ivory Coast. A total of 743 yeasts were isolated, and were identified by sequencing of D1/D2 regions of 26S rDNA gene. These isolates included 11 spe

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Dissertations / Theses on the topic "Chocolate; Cocoa fermentation"

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Schwan-Resende, Rosane Freitas. "Pectinolytic enzyme production by cocoa-degrading yeasts : production, characterization and distribution of polygalacturonase in wild type and mutant Kluyveromyces marxianus." Thesis, University of Bath, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260255.

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Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.

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Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medi

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Efraim, Priscilla 1978. "Estudo para minimizar as perdas de flavonoides durante a fermentação de sementes de cacau para produção de chocolate." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255238.

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Orientadores: Nelson Horacio Pezoa Garcia, Denise Calil Pereira Jardim<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T19:14:01Z (GMT). No. of bitstreams: 1 Efraim_Priscilla_M.pdf: 836235 bytes, checksum: 197b6ebcb7737d4d06c3ba707d63337d (MD5) Previous issue date: 2004<br>Resumo: As sementes de cacau (Theobroma cacao L.) da variedade Forastero são extremamente ricas em compostos fenólicos, que representam em média 15 a 20% de seu peso seco e desengordurado, sendo que 60% pertencem à classe dos flavo

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Book chapters on the topic "Chocolate; Cocoa fermentation"

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Nielsen, Dennis S., Michael Crafack, Lene Jespersen, and Mogens Jakobsen. "The Microbiology of Cocoa Fermentation." In Chocolate in Health and Nutrition. Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-803-0_4.

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"Cocoa Fermentation: Chocolate Flavor Quality." In Encyclopedia of Biotechnology in Agriculture and Food. CRC Press, 2010. http://dx.doi.org/10.1081/e-ebaf-120045413.

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E. Guzmán-Alvarez, Romel, and José G. Márquez-Ramos. "Fermentation of Cocoa Beans." In Fermentation - Processes, Benefits and Risks [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98756.

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Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are attributable to the metabolism of succession microbial. The microbial ecology of cocoa has been studied in much of the world. In Venezuela, studies have been carried out with Criollo, Forastero, and Trinitario cocoa, fermented under various conditions, the results obtained coinciding with the reported scientific information. Fermentation must be associated with the type of cocoa available, carried out knowing the final processing and derivative (paste, butter, powder). The results shown in this chapter correspond to investigations carried out with cocoa from three locations in Venezuela. The quantification, identification, isolation, functionality of the most representative microbiota involved in the fermentation of these grains was sought. This to give possible answers to the fermentation times and improvement of the commercial quality. Likewise, generate greater interest on the part of the producers in carrying out the fermentation.

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"COCOA PROCESSING AND CHOCOLATE EMMANU EL OH EN EAF OA K WA." In Cocoa and Coffee Fermentations. CRC Press, 2014. http://dx.doi.org/10.1201/b17536-12.

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