ArticleMicrobiology spectrum2025
Development of a mathematical model for microbial consumption of glucose and fructose during cocoa (
Article in Microbiology spectrum, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A fundamental procedure for achieving the highest quality of cocoa is the fermentation of the bean carried out by microorganisms, a process in which the flavor and aroma of chocolate are developed. The objective of this research was to develop a mathematical model of microbial sugar consumption during the cocoa fermentation process. In this way, it is possible to obtain a mathematical tool that allows the representation of sugar consumption during the fermentation process. Initially, the need to construct a mathematical model was proposed due to its economic importance for small-scale producers in the national and international industries. In addition to the lack of control over the fermentation process, the complexity in terms of the microbial communities involved yeast (Y), lactic acid bacteria (LAB), and acetic acid bacteria (AAB). The methodological approach included (i) bibliographic review; (ii) specification of the parameters of the model, state, initial values, and equations; (iii) implementation of the mathematical model with the parameters, state, and initial values defined for each investigation; and (iv) validation of the model by comparing it with the experimental data from each publication. As a result, the model presented here for microbial sugar consumption during cocoa fermentation has the ability to represent each of the selected data points with significantly high precision. Furthermore, the proposed model aims to enhance the quality, efficiency, and sustainability of cocoa production, as well as contribute to scientific research related to this process. However, it is necessarily a simplification of the various biological processes that occur during cocoa bean fermentation.IMPORTANCECreating a mathematical model based on ordinary differential equations for glucose and fructose consumption by Y and LAB during cocoa fermentation is vital for advancing scientific and industrial practices. Cocoa fermentation is a complex, multi-step process involving microbial communities that play a key role in developing the flavor and aroma of chocolate. A robust mathematical model helps to understand the interactions between these microorganisms and sugar dynamics, providing a clearer understanding of the fermentation process.
Indexed as
Identifiers
What OpenQuestion holds
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.