Claim · model-written summary
Carbohydrates were metabolized entirely in the hybrid combination fermentation by the end of fermentation.
- Taxon
- cocoa
Theobroma cacaot0 - Material
- hybrid combinatione0
- Outcome
- Carbohydrates were metabolized entirelye0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Carbohydrates were metabolized entirely in the hybrid combination by the end of fermentation”
t0“cocoa fermentation”
Title
Sandy Rodrigues Dias; Luiza Adami; Nádia Nara Batista; et al. Food Research International 2025. doi:10.1016/j.foodres.2025.116410
Other claims from this paper (12)
- Observation Next-generation sequencing identified 64 fungal species in the cacao fermentations.
- Observation Next-generation sequencing identified 60 bacterial species in the cacao fermentations.
- Observation Ethanol concentrations were higher in the SJ02 fermentation at 72 h.
- Observation Citric acid concentrations decreased during SJ02 fermentation, by 72 h.
- Observation Lactic and acetic acid concentrations increased during SJ02 fermentation, by 72 h.
- Association Acetobacter sp. abundance was strongly positively correlated with acetic acid production in the hybrid combination fermentation.
- Observation SJ02 fermentation showed higher concentrations of volatile compounds.
- Observation In SJ02, fatty acids were the most abundant class of volatile compounds, followed by esters.
- Observation The alcohol 2-nonanol was detected only in the hybrid combination fermentation.
- Observation SJ02 chocolate scored higher for taste, texture and overall score.
- Observation Bitter and citric acidity descriptors were more perceived in chocolates from the hybrid combination.
- Observation The earthy descriptor was more evident in chocolate from the SJ02 hybrid.