Cacao Fermentation V. Yeasts Isolated from Cacao Beans during the Curing Process

H. L. Martelli; H. F. K. Dittmar

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Cacao Fermentation V. Yeasts Isolated from Cacao Beans during the Curing Process

机译：可可发酵V.酵母在固化过程中从可可豆中分离出来

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Cacao beans must be subjected to fermentation before they are used in making chocolate, and their commercial value is related to a proper procedure. Saccharomyces rosei, Hansenula anomala, Pichia fermentans, Pichia membranaefaciens, and Trichosporon cutaneum were found in fermenting cacao beans. All species isolated during the investigation grew on cacao pulp, but only S. rosei, H. anomala, and P. fermentans exhibited fermenting capacity on the sugars of cacao pulp. Species of the genus Saccharomyces were identified as the agents responsible for the alcoholic phase of the cacao fermentation.

机译：可可豆在用于制作巧克力之前必须经过发酵，其商业价值与正确的程序有关。在发酵可可豆中发现了玫瑰酵母，异常汉逊酵母，发酵毕赤酵母，膜毕赤酵母和角皮毛霉。在调查过程中分离出的所有物种均在可可浆上生长，但只有玫瑰链球菌，H。anomala和发酵曲霉对可可浆的糖显示出发酵能力。酿酒酵母属的物种被确定为可可发酵酒精阶段的负责人。

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《Applied Microbiology》 |1961年第5期|共2页
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H. L. Martelli; H. F. K. Dittmar;
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1. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients [J] . W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, Chemistry central journal . 2011,第1期

机译：发酵，干燥，烘烤和荷兰加工对可可豆和可可成分中flavan-3-ol立体化学的影响
2. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients [J] . W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, Chemistry central journal . 2011,第1期

机译：发酵，干燥，烘烤和荷兰加工对可可豆和可可成分中flavan-3-ol立体化学的影响
3. Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients [J] . Mark J. Payne, W. Jeffrey Hurst, Kenneth B. Miller Journal of Agricultural and Food Chemistry . 2010,第19期

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4. Effects of cocoa clones and fermentation times on physical and chemical characteristics of cocoa beans (Theobroma cacao L.) [C] . A Assa, Rosniati, M R Yunus International Seminar on Industrial Engineering and Management . 2019

机译：可可克隆及发酵时间对可可豆（Cacao L.）物理和化学特征的影响
5. Solar drying of cocoa beans (Theobroma cacao) in St. Lucia [D] . Bonaparte, Anthony 1995

机译：在圣卢西亚对可可豆（可可可可）进行太阳能干燥
6. Impact of fermentation drying roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients [O] . W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, 2011

机译：发酵干燥烘烤和荷兰加工对可可豆和可可粉中flavan-3-ol立体化学的影响
7. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients [O] . Miller Kenneth B, Payne Mark J, Bergmeier Stephen C, 2011

机译：发酵，干燥，烘烤和荷兰加工对可可豆和可可粉中flavan-3-ol立体化学的影响
8. Economic Census 2002: Manufacturing, Industry Series. Chocolate and Confectionery Manufacturing from Cacao Beans [R] . 2004

机译：2002年经济普查：制造业，工业系列。可可豆的巧克力和糖果制造

Cacao Fermentation V. Yeasts Isolated from Cacao Beans during the Curing Process

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