title: It's Gettin' Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation.
abstract: Cocoa beans have to undergo post-harvest fermentation and drying to develop the typical 'cocoa flavor' associated with chocolate. Yeasts play a pivotal role during the fermentation but are generally outcompeted early in the process. Meersman and colleagues describe an elegant breeding-based approach to generate robust yeast starter cultures for cocoa fermentation.
authors.affiliation: Ingemann Fine Cocoa, Carretera Panamerica km 43.5, Las Maderas, Managua, Nicaragua; ZOTO, Buggenhout, 9255, Belgium.
authors.forename: Zoi
authors.initials: Z
authors.lastname: Papalexandratou
authors.affiliation: University of Copenhagen, Department of Food Science, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: dn@food.ku.dk.
authors.forename: Dennis S
authors.initials: DS
authors.lastname: Nielsen
mesh_terms: D002099:Cacao / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D013649:Taste; D013696:Temperature; D015003:Yeasts / Q000254:growth & development* / Q000378:metabolism*
keywords: Saccharomyces; cocoa; fermentation; flavor; thermotolerance; yeast