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ENHANCEMENT OF COCOA QUALITY AND FLAVOUR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION
ENHANCEMENT OF COCOA QUALITY AND FLAVOUR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION
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机译:利用Pichia Kluyveri酵母发酵剂培养可可发酵提高可可品质和风味
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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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