ArticleFrontiers in microbiology2023
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.
Article in Frontiers in microbiology, 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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Who cites it
7 citing papers in PubMed.
- Molecular Characterization of Microorganisms, Pectinolytic Potential and Volatile Compound Formation During Spontaneous Fermentation of Criollo Cacao (Foods (Basel, Switzerland) · 2026Article
- Revisiting the Role of Lactic Acid Bacteria in Cacao Fermentation: From Traditional Paradigm to Functional Precision.Foods (Basel, Switzerland) · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- A defined microbial community reproduces attributes of fine flavour chocolate fermentation.Nature microbiology · 2025Article
- Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality.Current research in food science · 2025Article
- Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast.Polish journal of microbiology · 2024Review
- Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.PloS one · 2024Article
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Authors and funding
5 authors.
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Abstract
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous and 10 starter culture-initiated (SCI) cocoa fermentation processes (CFPs) in Costa Rica with local Trinitario cocoa. The yeast strains
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