2025-02-052025-02-052021-12-14LIMA, Ana Júlia Mota de. Influência do fungo cladosporium cladosporioides no índice de qualidade e perfil aromático das amêndoas de cupuaçu (theobroma grandiflorum schum). Orientadora: Alessandra Santos Lopes. 2021. 105 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal do Pará, Belém, 2021. Disponível em: https://repositorio.ufpa.br/jspui/handle/2011/16849. Acesso em:.https://repositorio.ufpa.br/jspui/handle/2011/16849Cupuassu [Theobroma grandiflorum (Willd. ex Spreng.) K. Schum] is a native fruit to the Amazon region, produced on a large scale in the state of Pará. From post-harvest seed processing, it’s possible to obtain a product with a high nutritional and sensory quality similar to chocolate. The objective of this article is to present an updated review of this fruit and it’s peculiarities, detail the characteristics of the fermentation process and the microbial diversity present in the environment responsible for changes in various chemical and volatile compounds, that composes the expression of the aroma and flavor of the final product, there are only 1480 articles in the literature that generally fermentation. The keywords used for this review were: fermentation, cupuassu, cupulate, microbiology, filamentous fungi and Cladosporium cladosporioides.Acesso Abertohttp://creativecommons.org/licenses/by-nc-nd/3.0/br/FermentaçãoSementes de cupuaçuMicrobiologiaCompostos voláteisCupuassu seedsFermentationMicrobiologyMicrobiologyVolatile compoundsDissertaçãoCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPROPRIEDADES QUÍMICAS, BIOQUÍMICAS E MICROBIOLÓGICAS DOS ALIMENTOS E COMPOSTOS BIOATIVOSCIÊNCIA E TECNOLOGIA DE ALIMENTOS