The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

By R. Schwan, A. Wheals. Critical reviews in food science and nutrition, 2004

718 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/9765fecbc7a8652ea8dc9b79ea4ea354f2820085

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In Food Science

1. A. Querol
2. G. Fleet
3. S. T. Guéhi
4. S. Dabonné

In Molecular Biology

1. G. Fleet
2. A. Querol
3. A. Capece
4. M. Malfeito-Ferreira

Citations in the corpus

• Yeasts in food and beverages (2006, background): “This induces biochemical transformations within the beans that lead to formation of precursors of the characteristic aroma, flavour and colour, which are further developed during drying and are finally obtained during roasting and further processing (Schwan and Wheals 2004).”
• Taxonomic and Ecological Diversity of Food and Beverage Yeasts (2006, background): “This induces biochemical transformations within the beans that lead to formation of precursors of the characteristic aroma, flavour and colour, which are further developed during drying and are finally obtained during roasting and further processing (Schwan and Wheals 2004).”
• Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation (2008, background): “Cocoa bean and chocolate quality depend strongly on the cocoa fermentation process (Timbie et al. 1978; Gill et al. 1985; Villeneuve et al. 1989; Schwan 1998; Schwan and Alan 2004).”
• Original article Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp (2007, background): “The cocoa pulp is a substrate rich in nutrients, which can be used in industrial processes for by-product manufacture (Freire et al., 1999; Schwan & Wheals, 2004).”
• The genome of Theobroma cacao (2011, neutral): “Cacao chromosome Arabidopsis chromosome C1(1321) A1(63)-A2(85)-A3(69)-A4(116)-A5(64) C2(935) A1(89)-A2(30)-A4(61)-A5(10) C3(1018) A1(70)-A3(17)-A4(63)-A5(130) C4(837) A1(21)-A2(9)-A3(94)-A4(36)-A5(44) C5(820) A1(24)-A2(51)-A3(78)-A5(37) C6(616) A1(59)-A2(15)-A4(66)-A5(26) C7(287) A1(5)-A5(32) C8(605”
• Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans (2010, background): “As chocolate quality depends strongly on the cocoa fermentation process (Schwan, 1998; Schwan and Alan, 2004) many previous studies on the impact of cocoa post harvest processing have been carried out on the quality of raw cocoa such delay of pods breaking (Barel, 1987), the development of…”
• A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “In cocoa fermentation, for example, the process begins with the dominance of yeast species that are subsequently substituted by LAB which, in turn, decline after 48 h of fermentation and are replaced by AAB.”