Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province

Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the <i>Saccharomyces cerevisiae</i> type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the ec...

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Bibliographic Details
Main Authors: José Villarroel-Bastidas, Jonathan Steven Párraga-Maquilón, Cinthya Elizabeth Zapata-Zambrano, María de Guide Córdoba, Alicia Rodríguez, Alejandro Hernández, Josué Briones-Bitar
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Beverages
Subjects:
cacao mucilage
residue
added value
concentration
craft beer
Online Access:https://www.mdpi.com/2306-5710/11/3/57
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