Publications by authors named "R E Garcia Jacobo"
Article Synopsis
- The study compared two fermentation methods for cocoa beans with different turning start times: 24 hours and 48 hours.
- The aromatic profiles revealed that the 24-hour method produced bready and fruity aromas, while the 48-hour method resulted in floral, woody, and chocolate aromas due to a different microbial makeup.
- Key aroma markers were linked to the fermentation quality, showing that turning time influences the development of desirable volatile compounds in cocoa.
An isolate of Brucella spp. from an aborted water buffalo (Bubalus bubalis) fetus was characterized based on its pheno- and genotype. The phenotype was defined by carbon dioxide requirement, hydrogen sulfide production, sensitivity to thionin and basic fuchsin and agglutination with Brucella A and M monospecific antisera.
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