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Showing 1 to 1 of 1 for “"yeast starter inoculation"”.
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Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures
… Using this model system, the impact of inoculation with proprietary yeast strains Saccharomyces cerevisiae Lev F and Saccharomyces cerevisiae Lev B on cocoa polyphenol concentration and composition was evaluated. Inoculation with both yeast strains resulted in increased fermentation rate …