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Pectinolytic enzymes play an important role in cocoa fermentation. In this study, we characterized three extracellular pectate lyases (Pels) produced by bacilli isolated from fermenting cocoa beans.(More)
Cocoa bean fermentation is a spontaneous and still poorly controlled process that very often leads to end-products of heterogeneous quality. This fermentation is driven by a succession of complex(More)
Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid(More)
Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa(More)