The cocoa bean fermentation process: from ecosystem analysis to starter culture development

Current state of research on cocoa and coffee fermentations

(2016) Gilberto Vinícius de Melo Pereira et al.   Current Opinion in Food Science

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

(2015) Esther Meersman et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

(2015) Esther Meersman et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes

(2015) Koen Illeghems et al.   BMC GENOMICS

Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markers

(2015) Yasmine Hamdouche et al.   FOOD CONTROL

Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample

(2015) Koen Illeghems et al.   FOOD MICROBIOLOGY

The effect of lactic acid bacteria on cocoa bean fermentation

(2015) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches

(2015) A. Arana-Sánchez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The Key to Acetate: Metabolic Fluxes of Acetic Acid Bacteria under Cocoa Pulp Fermentation-Simulating Conditions

(2014) Philipp Adler et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation

(2014) Frédéric Moens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

(2014) Cíntia Lacerda Ramos et al.   FOOD RESEARCH INTERNATIONAL

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

(2014) Michael Crafack et al.   FOOD RESEARCH INTERNATIONAL

Yeasts are essential for cocoa bean fermentation

(2014) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Core Fluxome and Metafluxome of Lactic Acid Bacteria under Simulated Cocoa Pulp Fermentation Conditions

(2013) Philipp Adler et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem

(2013) Koen Illeghems et al.   BMC GENOMICS

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

(2013) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

(2013) Igor Magalhães da Veiga Moreira et al.   FOOD RESEARCH INTERNATIONAL

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

(2013) Michael Crafack et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

(2013) Bodo Trognitz et al.   PLoS One

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

(2013) Esther Meersman et al.   PLoS One

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

(2012) Gilberto Vinícius de Melo Pereira et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

(2012) Rolando Saltini et al.   FOOD CONTROL

Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties

(2012) Gilberto Vinícius de Melo Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations

(2012) I. Snauwaert et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

(2012) Koen Illeghems et al.   PLoS One

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

(2011) Timothy Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

(2011) Lídia J. R. Lima et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

(2011) Zoi Papalexandratou et al.   FEMS YEAST RESEARCH

Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

(2011) Timothy Lefeber et al.   FOOD MICROBIOLOGY

EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE

(2011) MARGARET OWUSU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

(2010) T. Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library

(2010) Tamara Garcia-Armisen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

(2010) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans

(2010) Augusta Caligiani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chocolate, Lifestyle, and Health

(2009) Francesco Visioli et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Yeast diversity of Ghanaian cocoa bean heap fermentations

(2009) Heide-Marie Daniel et al.   FEMS YEAST RESEARCH

Effect of farm and industrial processing on the amino acid profile of cocoa beans

(2009) E.I. Adeyeye et al.   FOOD CHEMISTRY

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

(2008) Melanie Kostinek et al.   CURRENT MICROBIOLOGY

Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes

(2008) Gildemberg Amorim Leal et al.   FEMS YEAST RESEARCH

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

(2008) Nicholas Camu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dark chocolate: consumption for pleasure or therapy?

(2008) Giuseppe Lippi et al.   JOURNAL OF THROMBOSIS AND THROMBOLYSIS

Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)

(2008) Juan C. Motamayor et al.   PLoS One