Claim · model-written summary
Inoculated yeasts affected VOC profiles of cured cocoa beans.
- Taxon
- cocoa
Theobroma cacaoe0 - Outcome
- VOC profiles of the cured cocoa beanse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This had an impact on the VOC profiles of the cured cocoa beans.”
Title
Cristian Díaz-Muñoz; Dario Van de Voorde; Andrea Comasio; et al. Frontiers in Microbiology 2021. doi:10.3389/fmicb.2020.616875
Other claims from this paper (7)
- Intervention effect Starter culture mixtures steered cocoa fermentation.
- Method / resource ASV alignment distinguished inoculated strains from close background variants.
- Observation Malolactic fermentation was resolved during fermentation.
- Observation Acetoin and tetramethylpyrazine formation was resolved during drying.
- Intervention effect Inoculated yeast strains influenced substrate consumption and metabolite production.
- Observation P. kudriavzevii produced a wide range of VOCs in cocoa pulp.
- Intervention effect S. cerevisiae mostly influenced VOC composition of cured cocoa beans.