Influence of a lactic acid bacterium/acetic acid bacterium starter culture on cocoa bean heap fermentation dynamics and chocolate flavour

Luc De Vuyst, J. Takrama, Y.a. Ampomah, Timothy Lefeber, Nicholas Camu

Research output: Chapter in Book/Report/Conference proceedingConference paper

Abstract

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Original languageEnglish
Title of host publicationProceedings of the 16th International Cocoa Research Conference, Nusa Dua, Bali, Indonesia, November 16-20
Pages1325-1332
Number of pages8
Publication statusPublished - 2010
EventUnknown -
Duration: 1 Jan 2010 → …

Conference

ConferenceUnknown
Period1/01/10 → …

Keywords

  • lactic acid bacteria
  • acetic acid bacteria
  • starter cultures
  • cocoa bean fermentation

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