Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia
Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fer...
Main Authors: | Fonseca Blanco, Jorge Daniel, López Hernandez, Martha del Pilar, Ortiz Galeano, Laura Sabrina, Criollo Nuñez, Jenifer, Lozano Tovar, María Denis |
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Format: | article |
Language: | Inglés |
Published: |
Indonesian Coffee and Cocoa Research Institute
2024
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Subjects: | |
Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/438 http://hdl.handle.net/20.500.12324/39627 https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.438 |
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