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Starter cultures backed for on-farm cocoa fermentation
date:Jul 31, 2012
ted dry cocoa beans that gave concomitant milk and dark chocolates with a reliable flavour, independent of cocoa-producing region or fermentation method,said the researchers.

For the production of a standard bulk chocolate, the addition of a yeast/LAB/AAB starter culture was necessary,they added.This enabled an enhanced and consistent ethanol production by yeasts for a successful starter culture-added cocoa bean fermentation process.

This study showed possibilities for the use of starter cultu

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