{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T03:19:22Z","timestamp":1773717562821,"version":"3.50.1"},"reference-count":26,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2025,9,10]],"date-time":"2025-09-10T00:00:00Z","timestamp":1757462400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Secondary fermentation can reduce variability in cocoa bean quality caused by the spontaneous, uncontrolled nature of primary fermentation. However, its optimization remains unexplored. This study evaluated the improvement of secondary fermentation through the combined use of\n                      <jats:italic>Citrus limon<\/jats:italic>\n                      peel and inoculation with\n                      <jats:italic>Candida tropicalis<\/jats:italic>\n                      H1Y4\u20101 as a starter.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Concentrations of 2%, 4%, and 6% (w\/w) lemon components (dried slices and peel) and 10% (v\/w)\n                      <jats:italic>C. tropicalis<\/jats:italic>\n                      were assessed in small\u2010scale (250 g) and large\u2010scale (2000 g) secondary fermentation. Optimal conditions \u2013 4% (w\/w) lemon peel, 10% (v\/w)\n                      <jats:italic>C. tropicalis<\/jats:italic>\n                      , and a 30 min fermentation period \u2013 improved bean quality significantly. Well fermented beans increased from 60% to 85%, total phenolics rose by 38%, and levels of key amino acids increased, including phenylalanine (+14.29%), alanine (+10.21%), and aspartic acid (+11%). Sensory profiles also exhibited pronounced chocolate, fruity, and nutty notes.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This rapid, cost\u2010effective method has the potential to enhance the quality of fermented cocoa beans and create unique flavor profiles, benefiting the chocolate industry. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70158","type":"journal-article","created":{"date-parts":[[2025,9,10]],"date-time":"2025-09-10T09:11:34Z","timestamp":1757495494000},"page":"8616-8624","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using\n                    <i>Candida tropicalis<\/i>\n                    as starter and\n                    <i>Citrus limon<\/i>\n                    peel"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2858-1914","authenticated-orcid":false,"family":"Kamarisima","sequence":"first","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8180-5529","authenticated-orcid":false,"given":"Artnice Mega","family":"Fathima","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"},{"name":"Faculty of Medicine, Public Health and Nursing Universitas Gadjah Mada  Yogyakarta Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2146-8166","authenticated-orcid":false,"given":"Pingkan","family":"Aditiawati","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sonia Dwiananta","family":"Yusantri","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ditta Putri","family":"Kumalasari","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"},{"name":"Biotechnology Study Program, Faculty of Sains and Mathematics Diponegoro University  Semarang Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dzulianur","family":"Mutsla","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Noor","family":"Rachmawati","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mustika","family":"Dewi","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fenryco","family":"Pratama","sequence":"additional","affiliation":[{"name":"Microbial Biotechnology Research Group, School of Life Sciences and Technology Institut Teknologi Bandung  Bandung Indonesia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,9,10]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-021-95703-2"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2010.10.010"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408690490464104"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/jam.13045"},{"key":"e_1_2_9_6_1","unstructured":"SamuelJ EvangelineCandLakhanpalR A novel double fermentation process for fruit flavored chocolate with antioxidant propertiespatent number: WO2021048869 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