Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation
- Author
- CRAFACK, Michael1 ; MIKKELSEN, Morten B1 ; NIELSEN, Dennis S1 ; SAERENS, Sofie2 ; KNUDSEN, Morten1 ; BLENNOW, Andreas3 ; LOWOR, Samuel4 ; TAKRAMA, Jemmy4 ; SWIEGERS, Jan H2 ; PETERSEN, Gert B5 ; HEIMDAL, Hanne5
[1] Department of Food Science, Section for Food Microbiology, University of Copenhagen, Denmark
[2] Chr. Hansen A/S, Hørsholm, Denmark
[3] Department of Plant and Environmental Sciences, Section for Plant Glycobiology, University of Copenhagen, Denmark
[4] Cocoa Research Institute of Ghana, New Tafo, Ghana
[5] Toms Confectionary Group A/S, Ballerup, Denmark - Conference title
- FoodMicro 2012, 23rd International ICFMH Symposium, Global Issues in Food Microbiology, 3-7 September, 2012, Istanbul, Turkey
- Conference name
- FoodMicro 2012, International ICFMH Symposium, Global Issues in Food Microbiology (23 ; Istanbul 2012-09-03)
- Author (monograph)
- HEPERKAN, Dilek (Editor)1 ; BEUCHAT, Larry R (Editor)2
[1] Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
[2] Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, United States - Source
International journal of food microbiology. 2013, Vol 167, Num 1, pp 103-116, 14 p ; ref : 1 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Cocoa fermentation Cocoa flavour Kluyveromyces marxianus PFGE Pichia kluyveri Starter culture
- Keyword (fr)
- Cacao Culture microorganisme mixte Fermentation Flaveur Kluyveromyces marxianus Levain Pichia Ascomycota Fungi Levure
- Keyword (en)
- Cocoa Mixed microorganism culture Fermentation Flavor Kluyveromyces marxianus Fermentation starter Pichia Ascomycota Fungi Yeast
- Keyword (es)
- Cacao Cultivo mixto de microorganismos Fermentación Flavor Kluyveromyces marxianus Levadura Pichia Ascomycota Fungi Levadura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27938668
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2013.06.024 
https://dx.doi.org/10.1016/j.ijfoodmicro.2013.06.024
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