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

ABSTRACT: Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharo

SUBMITTER: Meersman E 

PROVIDER: S-EPMC4542255 | biostudies-literature | 2015 Sep

REPOSITORIES: biostudies-literature