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Research Documents: Fermentation

  • Salim, M.A. The Time Variation of Saccharomyces Cerevisiae Inoculation in Simultaneous Saccharification and Fermentation of Cocoa (Theobroma Cacao L.) Pod for Bioethanol Production. J. Asian Scientific Research, vol. 3 (3), p. 268-274.

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  • Lima, L.J.; Almeida, M.H.; Nout, M.J.; Zwietering, M.H. Theobroma cacao L., “The Food of the Gods”: quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Critical reviews in food science and nutrition, v.51 no.8 pp.731-761, 2011.

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  • Binh, P.T., HoaiTram, T.T., HoangAnh, T.T., Thuong, N.V., Thoa, P.T., Thao, P.V., ThamHa, T.T. Using ultrazyme (Novozyme) for improving cocoa fermentation process and cocoa bean quality in Vietnam. International Journal Agricultural Technology; 2012; 8 (5); 1613-1623, 2012.

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  • Binh, P.T., HoaiTram, T.T., HoangAnh, T.T., Thuong, N.V., Thoa, P.T., Thao, P.V., ThamHa, T.T. Using ultrazyme (Novozyme) for improving cocoa fermentation process and cocoa bean quality in Vietnam. International Journal Agricultural Technology; 2012; 8 (5); 1613-1623, 2012.

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  • Ardhana, M.M.; Fleet, G.H. The microbial ecology of cocoa bean fermentations in Indonesia. International journal of food microbiology, vol. 86, p. 87-99, 2003.

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  • Nielsen, D. S.; Teniola, O.D.; Ban-Koffi, L.; Owusu, M.; Andersson, T.S.; Holzapfel, W.H. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. International J.Food Microbiology, vol. 114, p. 168-186, 2007.

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  • Lagunes-Galvez, S.; Loiseau, G.; Paredes, J.L.; Barel, M.; Guiraud, J.P. Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. International Journal of Food Microbiology, vol. 114, p. 124-130, 2007.

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  • Camu, N.; De Winter, T.; Verbrugghe, K.; Cleenwerck, I.; Vandamme, P.; Takrama, J.S.; Vancanneyt, M.; De Vuyst, L. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Applied and Environmental Microbiology, vol. 73, p. 1809-1824, 2007.

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  • Camu, N.; Gonzalez, D.; De Winter, T.; Van Schoor, A.; De Bruyne, K.; Vandamme, P.; Takrama, J.S.; Addo, S.K.; De Vuyst,L. 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 AEM, vol. 74, p. 86-98, 2008.

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  • Kostinek, M.; Ban-Koffi, L.; Ottah-Atikpo, M.; Teniola, D.; Schillinger, U.; Holzapfel, W.H.; Franz, C. Diversity of predominant lactic Acid bacteria associated with cocoa fermentation in Nigeria. Current Microbiology, vol. 56, p. 306-314, 2008.

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