ArticleFoods (Basel, Switzerland)2022
Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 28 citations in OpenAlex.
- Revisiting the Role of Lactic Acid Bacteria in Cacao Fermentation: From Traditional Paradigm to Functional Precision.Foods (Basel, Switzerland) · 2026Review
- Technological potential of Bacillus megaterium in Cacao bean fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Antagonistic Potential of Agro-Industrial Byproduct-Derived Lactic Acid Bacteria Against MycotoxigenicInternational journal of microbiology · 2025Article
- Next-generation sequencing applications in food science: fundamentals and recent advances.Frontiers in bioengineering and biotechnology · 2025Review
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review.Foods (Basel, Switzerland) · 2024Review
- Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation ofHeliyon · 2024Article
- Implications of Domestication in Theobroma cacao L. Seed-Borne Microbial Endophytes Diversity.Microbial ecology · 2024Article
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- Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.Foods (Basel, Switzerland) · 2023Article
- Development ofFrontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear. Microbial diversity in Nacional × Trinitario cacao was characterized during spontaneous fermentation by using culture-based methods and next-generation sequencing (NGS) of DNA amplicons. Cacao beans that were spontaneously fermented for 0, 24, 48, 72 and 96 h were UV-sterilized prior to the inoculation of the microbial isolates obtained by the culture-based methods. The volatile formation in inoculated cacao beans was evaluated by GC-MS. The species isolated during fermentation included yeast, such as
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.