ArticleFoods (Basel, Switzerland)2023
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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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
7 citing papers in PubMed.
- Revisiting the Role of Lactic Acid Bacteria in Cacao Fermentation: From Traditional Paradigm to Functional Precision.Foods (Basel, Switzerland) · 2026Review
- Development of a Novel Chocolate Utilizing Mushroom Fermentation and Associated Changes in Beneficial Components.Foods (Basel, Switzerland) · 2026Article
- The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review.Foods (Basel, Switzerland) · 2025Review
- Amino acid profile behavior during the fermentation of Criollo cocoa beans.Food chemistry: X · 2024Article
- Article
- A critical review of consumer responsibility in promoting sustainable cocoa production.Current research in food science · 2024Review
- Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.PloS one · 2024Article
Corrections and comments
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Authors and funding
10 authors.
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Abstract
Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of fine cocoa and chocolate. Improved fermentation processes were carried out at the Centre for the Integral Transformation of Cacao (CETICO) in Dominican Republic. Two strains of LAB, previously isolated from cocoa, and belonging to
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