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Research Documents: Fermentation

  • Portillo, E.; Graziani de Farinas, L.; Betancourt, E. Chemical analysis of Criollo Porcelana cocoa (Theobroma cocoa L.) in the south of Maracaibo Lake. Analisis Quimico del Cacao Criollo Porcelana ( Theobroma cacao L.) en el Sur del Lago de Maracaibo. Spanish, English Abstract. Revista de la Facultad de Agronomia, vol. 24, p. 522-546, 2007.

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  • Leal, G.A., Jr.; Gomes, L.H.; Efraim, P..; DeAlmeida Tavares, F. C.; Figueira, A. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS Yeast Research, vol. 8 p. 788-798, 2008.

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  • Ouattara, H.D.G.; Koffi, B.L.; Karou, G.T.; SangarD., A.; Niamke, S.L.; Diopoh, J.K. Implication of Bacillus sp. in the production of pectinolytic enzymes cocoa fermentation. World Journal of Microbiology & Biotechnology, vol. 24, p. 1753-1760, 2008.

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  • Nielsen, D.S.; Snitkjaer, P.; van den Berg, F. Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra. International Journal of Food Microbiology, vol. 125, p. 133-140, 2008.

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  • DeVuyst, L.; Camu, N.; DeWinter, T.; Vandemeulebroeck, K.; VanDePerre, V.; Vancanneyt, M.; DeVos, P.; Cleenwerck, L. Validation of the (GTG) SUB 5 -rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology, Vol. 125, p. 79-90, 2008

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  • Vuyst, L. de Camu, N. Winter, T. de Vandemeulebroecke, K. Perre, V. van de Vancanneyt, M. Vos, P. de Cleenwerck, I. Validation of the (GTG) SUB 5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology, vol. 125, p. 79-90, 2008.

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  • Camu, N.; De Winter, T.; Addo, S.K.; Takrama, J. S.; Bernaert, H.; De Vuyst, L. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture, vol. 88, p. 2288-2297, 2008.

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  • Daniel, H.-M.; Vrancken, G.; Takrama, J. F.; Camu, N. De Vos, P.; De Vuyst, L. Yeast diversity of Ghanaian cocoa bean heap fermentations. FEMS Yeast Research, vol. 9, p. 774-783., 2009

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  • Guehi, T.S., Dabonne, S., Ban-Koffi, L., Dabonne, S., Ban-Koffi, L., Kra Kedjebo, D., Zahouli, G.I.B. Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans. Advance Journal of Food Science and Technologyvol. 2, p. 163-171, 2010.

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  • Jiménez Vera, R., González Cortés, N., Magaña Contreras, A., Corona Cruz, A. Evaluación microbiológica y sensorial de fermentados de pozol blanco, con cacao (Theobroma cacao) y coco (Cocos nucifera) Revista Venezolana de Ciencia y Tecnología de Alimentos, vol. 1, p. 070-080,2010.

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