Inoculum of a Native Microbial Starter Cocktail to Optimize Fine Aroma Cocoa (<em>Theobroma cacao</em>) Bean Fermentation
César E. Falconí,
Viviana R. Yánez-Mendizábal,
Roberto J Haro
et al.
Abstract:Fine aroma cocoa (Theobroma cacao) is one of Ecuador's most iconic export products, representing 63% of world production; however, few advances have been made in fermentation processes that greatly influence the development of chocolate´s organoleptic characteristics. The study of starter cultures has been investigated in other countries, which seek to improve organoleptic properties or decrease fermentation time. The aim of this study was to analyze the effect of a native microbial consortium based o… Show more
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