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

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...

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Bibliographic Details
Main Authors: Fonseca Blanco, Jorge Daniel, López Hernandez, Martha del Pilar, Ortiz Galeano, Laura Sabrina, Criollo Nuñez, Jenifer, Lozano Tovar, María Denis
Format: article
Language:Inglés
Published: Indonesian Coffee and Cocoa Research Institute 2024
Subjects:
Producción y tratamiento de semillas - F03
Theobroma cacao
Levadura
Fermentación
Calidad de la semilla
Cacao
http://aims.fao.org/aos/agrovoc/c_7713
http://aims.fao.org/aos/agrovoc/c_8480
http://aims.fao.org/aos/agrovoc/c_2855
http://aims.fao.org/aos/agrovoc/c_14172
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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