Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.

Front Microbiol · 2023 · PMC10445768 · PMID 37621398

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a decreasing trendno p-value reported

The acetic acid concentrations showed a decreasing trend according to the drying time, whereas those of ethanol showed a steady pattern ( Supplementary Figure S5C ).

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