Method of fermenting cocoa beans

• Main Authors: BOYAVAL PATRICK, FOURCASSIE PASCAL, BONARD CLAIRE
• Format: Patent
• Language: Chinese; English
• Published: 26.04.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COMPOSITIONS THEREOF; CONFECTIONERY; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PREPARATION THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

Use of a yeast capable of producing ethanol and acetic acid by fermentation of a carbohydrate, in a method for the fermentation of cocoa beans, is disclosed. 本发明公开了能够通过发酵碳水化合物而产生乙醇和乙酸的酵母在用于发酵可可豆的方法中的用途。