Development of a mathematical model for microbial consumption of glucose and fructose during cocoa (Theobroma cacao L.) fermentation process
ABSTRACT A fundamental procedure for achieving the highest quality of cocoa is the fermentation of the bean carried out by microorganisms, a process in which the flavor and aroma of chocolate are developed. The objective of this research was to develop a mathematical model of microbial sugar consump...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Society for Microbiology
2025-06-01
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| Series: | Microbiology Spectrum |
| Subjects: | |
| Online Access: | https://journals.asm.org/doi/10.1128/spectrum.02387-24 |
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