date:Jul 31, 2012
lity in fermentation that result in flavour deviations typically seen in the case of spontaneous cocoa bean fermentations.
Compared with spontaneous cocoa bean fermentations, this study indicated the importance of reliably improved cocoa bean fermentation processes through starter culture addition, which can deliver high-quality fermented dry cocoa beans in a consistent way,said the De Vuyst and his colleagues.
The Belgium-based researchers including scientists from leading chocolate producer