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Improving cocoa quality and flavor using Pichia clover yeast starter culture for cocoa fermentation
Improving cocoa quality and flavor using Pichia clover yeast starter culture for cocoa fermentation
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机译:使用毕赤酵母三叶酵母发酵剂进行可可发酵来提高可可质量和风味
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摘要
Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.
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