An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

Autor: Díaz-Muñoz C; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Van de Voorde D; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Tuenter E; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium., Lemarcq V; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Van de Walle D; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Soares Maio JP; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Mencía A; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica., Hernandez CE; Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Avenida 1, Calle 9, 86-3000, Heredia, Costa Rica., Comasio A; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Sioriki E; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium., Pieters L; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, B-2610, Wilrijk, Belgium., Dewettinck K; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium., De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: luc.de.vuyst@vub.be.

Publikováno v: Food microbiology [Food Microbiol] 2023 Feb; Vol. 109, pp. 104115. Date of Electronic Publication: 2022 Aug 17.