Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation
Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this wor...
| Main Authors: | , , , , , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
MDPI AG
2020-12-01
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| 叢編: | Microorganisms |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2076-2607/9/1/28 |