Litcius/Paper detail

Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain

Christelle Kouamé, Gérard Loiseau, Joël Grabulos, Renaud Boulanger, Christian Mestres

2020International Journal of Food Microbiology32 citationsDOIOpen Access PDF

Topics & Concepts

FermentationYeastFood scienceStarterFree amino nitrogenEthanol fermentationBacteriaSaccharomyces cerevisiaeChemistryEthanolEthanol fuelStrain (injury)Bacterial growthBiologyBiochemistryGeneticsAnatomyFood Chemistry and Fat AnalysisMeat and Animal Product QualityFermentation and Sensory Analysis
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain | Litcius