Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria

Timothy Lefeber, Maarten Janssens, Frédéric Moens, William Gobert, Luc De Vuyst

    Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

    Uittreksel

    Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.
    TaalEngels
    TijdschriftApplied and environmental microbiology
    Volume77
    Exemplaarnummer18
    Pagina's (van-tot)6694-8
    Aantal pagina's5
    ISSN0099-2240
    DOI's
    StatusGepubliceerd - 2011

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