ArticleMicroorganisms2020
Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 29 citations in OpenAlex.
- The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine.Foods (Basel, Switzerland) · 2026Review
- Plant Growth-Promoting Yeasts fromJournal of agricultural and food chemistry · 2026Article
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
- A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.Foods (Basel, Switzerland) · 2024Article
- Amino acid profile behavior during the fermentation of Criollo cocoa beans.Food chemistry: X · 2024Article
- Who Cares about Biogenic Amines?Foods (Basel, Switzerland) · 2023Article
- Probiotic Yeasts and How to Find Them-Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts.Foods (Basel, Switzerland) · 2023Article
- Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.Foods (Basel, Switzerland) · 2023Article
- Advances in the Application of the Non-Conventional YeastJournal of fungi (Basel, Switzerland) · 2023Review
- Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.Frontiers in microbiology · 2023Article
- Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.Frontiers in microbiology · 2023Article
- Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer.FEMS yeast research · 2022Article
- Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.Foods (Basel, Switzerland) · 2022Article
- Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
Abstract
Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested.
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