Improvement of cocoa beans fermentation by LAB starter addition

Improvement of cocoa beans fermentation by LAB starter addition

En este artc̕ulo se discuten los efectos de la adicin̤ de un inc̤ulo de bacterias acidolc̀ticas (LAB) a la fermentacin̤ de granos de cacao. Se analiz ̤la dinm̀ica de la poblacin̤ microbiana levadura, bacterias acidolc̀ticas, bacterias acidoacťicas, as ̕como los componentes azucarados, los productos...

Fuld beskrivelse

Saved in:

Bibliografiske detaljer
Andre forfattere:	Penia Kresnowati M. T. A., Suryani Lenny, Affifah Mirra, Bandung Institute of Technology
Format:	Bog
Sprog:	engelsk
Fag:	Microorganismos Fermentacin̤ Cacao Agroindustria Microorganisms Fermentation Agro-industry Fermentacin̤ de cacao Inc̤ulo Bacterias acidolc̀ticas Productos metabl̤icos Poblacin̤ microbiana Cocoa fermentation Inoculum Acid-lactic bacteria Metabolic products Microbial population
Online adgang:	Improvement of cocoa beans fermentation by LAB starter addition
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Lignende værker

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Microorganismos y chocolate

Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Codex standard for cocoa mass and cocoa cake

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food?

Effect of drying methods on the chemical quality traits of cocoa raw material

Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana

Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

Influencia de la fermentacin̤ y el secado al sol sobre las caracters̕ticas del grano de cacao TSH 565 e ICS 60

Designer yeasts for the fermentation industry of the 21st century

Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela

Efecto de la concentracin̤ de material inerte en un biocatalizador de alginato de calcio con cľulas inmovilizadas sobre la fermentacin̤ lc̀tica

Evaluacin̤ de ocratoxina a en theobroma cacao L. <U+0093>cacao blanco<U+0094> durante el proceso de cosecha, fermentado, secado y almacenado

Increasing of ethanol production in fermentation molasses by Rhyzozyme enzymatic complex

Growing cocoa beans

Optimal control of a fermentation process

Main characteristics and applications of solid substrate fermentation

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Ethanolic fermentation of sucrose, sugarcane juice and molasses by escherichia coli strain KO11 and klebsiella oxytoca strain P2

General and microbiological aspects of solid substrate fermentation

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

Cocobiota , implications for human health

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Utilidad del sistema VITEK en la identificación bacteriana y estudios de sensibilidad antimicrobiana /
af: Jordá Vargas, Liliana
Udgivet: (2005)

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Functional genomics of lactic acid bacteria , from food to health

Seleccin̤ de levaduras

Obtaining superfine ethanol in a Cuban distillery

Ethanol fermentation of a diluted molasses medium by saccharomyces cerevisiae immobilized on chrysotile

Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Making a Social and Environmental Difference in Madagascar from Cocoa Bean to Finished Chocolate

Obtencin̤ de una bebida alcohl̤ica de araz ̀(eugenia stipitata mc vaught) a partir de diferentes porcentajes de pulpa

Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality