Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp Vs. Real Mucilage Media

Lydie Besancon,Da Lorn,Christelle Kouame,Joel Grabulos,Marc Lebrun,Angelique Fontana,Sabine Schorr-Galindo,Renaud Boulanger,Caroline Strub,Alexandre Colas de la Noue

FERMENTATION-BASEL（2024）

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fermented cocoa pulp,higher alcohol,acetate and ethyl esters,<italic>Saccharomyces cerevisiae</italic>,<italic>Pichia kudriavzevii</italic>,co-culture,killer effect,<italic>Theobroma cacao</italic>

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