title: Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.
abstract: Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium.
authors.forename: Timothy
authors.initials: T
authors.lastname: Lefeber
authors.forename: Maarten
authors.initials: M
authors.lastname: Janssens
authors.forename: Frédéric
authors.initials: F
authors.lastname: Moens
authors.forename: William
authors.initials: W
authors.lastname: Gobert
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D002099:Cacao / Q000378:metabolism*; D019343:Citric Acid / Q000378:metabolism; D007887:Fabaceae / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling; D005632:Fructose / Q000378:metabolism; D005947:Glucose / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*; D007934:Leuconostoc / Q000378:metabolism; D008353:Mannitol / Q000378:metabolism; D010084:Oxidation-Reduction; D058836:Weissella / Q000378:metabolism
chemical_list: D019343:Citric Acid; D005632:Fructose; D019344:Lactic Acid; D008353:Mannitol; D005947:Glucose; D019342:Acetic Acid