Fermentation, Volume 9, Issue 6
2023 June - 86 articles
Cover Story: Cocoa pulp is a high-quality by-product of cocoa fruits. The development of novel products using the pulp can increase the sustainability of cocoa farming. The fermentation of cocoa pulp via basidiomycetes shows great potential for the biotechnological formation of highly attractive beverages. This study shows the development of a novel fermented beverage and highlights the creation of a unique aroma profile. The formation of fruity–tropical notes such as passion fruit, peach, mango, and coconut by the fungus Laetiporus persicinus has not been described before. While the beverage has already achieved a high level of acceptance among testers, the field offers further research potential from a scientific point of view, as several unknown sesquiterpenoids with tropical–fruity notes have been detected. View this paper
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Fermentation - ISSN 2311-5637