Publications by authors named "Zoi Papalexandratou"
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Synopsis of recent research by authors named "Zoi Papalexandratou"
- Zoi Papalexandratou's research primarily focuses on the microbial dynamics and diversity involved in cocoa bean fermentation, essential for developing the characteristic flavors of chocolate, with a strong emphasis on the role of specific yeast and bacterial species during the fermentation process.
- Her studies utilize various advanced techniques, such as High Throughput Sequencing, metagenomic approaches, and metabolite target analyses, revealing significant variations in microbial communities across different cocoa-producing regions and their direct impact on cocoa quality and flavor.
- Key findings include the identification of specific microbial species crucial for successful fermentation, the introduction and effectiveness of robust yeast starter cultures, and the broader implications of these findings for improving cocoa fermentation practices globally.
