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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Detalles Bibliográficos

Autores principales:	Fonseca Blanco, Jorge Daniel, López Hernandez, Martha del Pilar, Ortiz Galeano, Laura Sabrina, Criollo Nuñez, Jenifer, Lozano Tovar, María Denis
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	Indonesian Coffee and Cocoa Research Institute 2024
Materias:	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
Acceso en línea:	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