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

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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính:	Johannes Delgado-Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernandez, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, Clemencia Chaves-López
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	MDPI AG 2020-12-01
Loạt:	Microorganisms
Những chủ đề:	biogenic amine volatile compounds organic acid fermentation cocoa
Truy cập trực tuyến:	https://www.mdpi.com/2076-2607/9/1/28

Những quyển sách tương tự

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
Bằng: Johannes Delgado-Ospina, et al.
Được phát hành: (2020-04-01)

The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review
Bằng: Antonello Paparella, et al.
Được phát hành: (2025-01-01)

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans
Bằng: Johannes Delgado-Ospina, et al.
Được phát hành: (2020-07-01)

A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market
Bằng: Luigi Esposito, et al.
Được phát hành: (2024-08-01)

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage
Bằng: Annalisa Serio, et al.
Được phát hành: (2020-09-01)

Survey of Ghanaian cocoa farmer fermentation practices and their influence on cocoa flavour : erratum /
Bằng: 246206 Baker, David M., et al.

Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006
Bằng: Xueli WANG, et al.
Được phát hành: (2023-07-01)

Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents
Bằng: Paulo Túlio de Souza Silveira, et al.
Được phát hành: (2023-01-01)

Effect of fermentation and drying practices on the chemical and physical profiles of Ghana cocoa /
Bằng: Tomlins, Keith I.

Methods in biogenic amine research /
Bằng: Pravez, Simone
Được phát hành: (1983)

Update on Biogenic Amines in Fermented and Non-Fermented Beverages
Bằng: Pierina Visciano, et al.
Được phát hành: (2022-01-01)

Effect of Temperature and Fermentation Time on Fermentation Characteristics and Biogenic Amine Formation of Oat Silage
Bằng: Tingting Jia, et al.
Được phát hành: (2022-07-01)

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives
Bằng: Maria Schirone, et al.
Được phát hành: (2022-03-01)

Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages
Bằng: M. Vincenzini, et al.
Được phát hành: (2010-04-01)

The Fermentation Law of Biogenic Amines in the Pre-Fermentation Process Is Revealed by Correlation Analysis
Bằng: Lijing Liu, et al.
Được phát hành: (2025-02-01)

An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products
Bằng: Pierina Visciano, et al.
Được phát hành: (2020-12-01)

Malaysia cocoa powders
Bằng: 982 SIRIM

Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard
Bằng: Yangyang Yu, et al.
Được phát hành: (2021-10-01)

Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content
Bằng: Ivana Regecová, et al.
Được phát hành: (2022-10-01)

Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin
Bằng: Umile Gianfranco Spizzirri, et al.
Được phát hành: (2019-08-01)

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
Bằng: BaoZhu Shi, et al.
Được phát hành: (2024-06-01)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation
Bằng: Estefania García Gonzalez, et al.
Được phát hành: (2022-12-01)

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage
Bằng: Ruyue SHI, et al.
Được phát hành: (2023-05-01)

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change
Bằng: Johannes Delgado-Ospina, et al.
Được phát hành: (2021-03-01)

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
Bằng: Johannes Delgado-Ospina, et al.
Được phát hành: (2023-06-01)

Scientific Opinion on risk based control of biogenic amine formation in fermented foods
Bằng: EFSA Panel on Biological Hazards (BIOHAZ)
Được phát hành: (2011-10-01)

An In-vitro Screening for Biogenic Amines Producing Microorganisms from Fermented Foods and its Degradation by Bacteria from Canine Saliva
Bằng: Varalakshmi Surendra Raje Urs, et al.
Được phát hành: (2019-03-01)

The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting /
Bằng: 299446 Suhaimi Md. Yasir, et al.
Được phát hành: (1996)

Malaysian cocoa journal
Bằng: Lembaga Koko Malaysia 6410
Được phát hành: (2012)

Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
Bằng: BaoZhu Shi, et al.
Được phát hành: (2023-08-01)

Sorption characteristics of fermented cocoa powder (Theobroma cacao)
Bằng: Aleida Sandoval, et al.
Được phát hành: (2010-11-01)

Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer
Bằng: Hanif Alamudin Mansur, et al.
Được phát hành: (2023-11-01)

Cocoa /
Bằng: Wood, G. A. R. (George Alan Roskruge), 1920-, et al.
Được phát hành: (1985)

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa
Bằng: Stefanie Streule, et al.
Được phát hành: (2024-08-01)

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
Bằng: Efraín M. Castro-Alayo, et al.
Được phát hành: (2022-06-01)

Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Bằng: Osman Erkmen, et al.
Được phát hành: (2004-01-01)

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation
Bằng: Tania María Guzmán-Armenteros, et al.
Được phát hành: (2023-10-01)

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product
Bằng: Tri Marwati, et al.
Được phát hành: (2024-12-01)

The Virome of Cocoa Fermentation-Associated Microorganisms
Bằng: João Pedro Nunes Santos, et al.
Được phát hành: (2024-07-01)

Biogenic Amine Formation Based on Microbial Diversity in Fermented Foods: A Review
Bằng: Yumeng SUI, et al.
Được phát hành: (2024-01-01)