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Article

Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype.

Journal of the science of food and agriculture - 30 Mar 2023

Criollo Nuñez Jenifer, Ramirez-Toro Cristina, Bolivar German, Sandoval A Angélica Piedad, Lozano Tovar María D

Abstract excerpt

BACKGROUND: Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii...

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PMID: 36606570
DOI: 10.1002/jsfa.12433

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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