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US 2017/0280742 A1Published application
Method of fermenting cocoa beans
AssigneeDupont Nutrition Biosciences Aps
InventorsPASCAL FOURCASSIE, PATRICK BOYAVAL, CLAIRE BONARD
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Abstract
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.
Claims22
A method for the fermentation of cocoa beans comprising the steps of:
- a) adding at least one yeast to a plant material comprising:
- (i) beans derived from fruit pods of the species Theobroma cacao;
- and
- (ii) pulp;
- and
- b) fermenting the plant material to obtain fermented cocoa beans, the fermentation environment containing at least one other microorganism selected from the group consisting of yeast, lactic acid bacteria and acetic acid bacteria;
- wherein the added yeast is able to produce ethanol and acetic acid by fermentation of a carbohydrate.
4 more elements
(canceled)
A mixture of yeasts, wherein the mixture comprises at least 2 yeasts of different species selected independently from the group consisting of Saccharomyces bayanus, Saccharomyces cerevisiae, Kluyveromyces marxianus (Candida kefyr), Dekkera bruxellensis, Hanseniaspora guillermondii, Pichia kluyveri and Pichia anomala.
Dependencies are inferred from the claim text.