Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

Cocoa fermentation is a central step in chocolate manufacturing. In this research, we performed controlled fermentations of a fine cocoa variety to evaluate the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of...

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Bibliographic Details
Main Authors: Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
adjunct cultures
improved fermentation
<i>Theobroma cacao</i>
proteolytic processes
flavour profile
fine chocolate
Online Access:https://www.mdpi.com/2304-8158/12/2/340

Internet

https://www.mdpi.com/2304-8158/12/2/340

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