ArticleFrontiers in microbiology2020
Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed, 65 citations in OpenAlex.
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- Revisiting the Role of Lactic Acid Bacteria in Cacao Fermentation: From Traditional Paradigm to Functional Precision.Foods (Basel, Switzerland) · 2026Review
- Insights into the production of erythritol by strains ofApplied and environmental microbiology · 2025Article
- The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.Applied and environmental microbiology · 2025Article
- Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach.Food chemistry: X · 2025Article
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Application ofFrontiers in microbiology · 2025Article
- Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences.Mycology · 2025Article
- Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality.Current research in food science · 2025Article
- Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.Foods (Basel, Switzerland) · 2024Article
- Article
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.Applied and environmental microbiology · 2024Article
- Article
- Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.Foods (Basel, Switzerland) · 2023Article
- Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.Foods (Basel, Switzerland) · 2023Article
- Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters.Foods (Basel, Switzerland) · 2023Article
- 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
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa bean curing process is still lacking. In the present study, eight different cocoa fermentation processes were carried out with Trinitario cocoa in vessels in Costa Rica to assess the contribution of two candidate yeast starter culture strains, namely
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