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Behavior of Salmonella during fermentation, drying and storage of cocoa beans

✍ Scribed by Nascimento, Maristela da Silva do; Pena, Pamela Oliveira; Brum, Daniela Merlo; Imazaki, Fabiana Taminato; Tucci, Maria Luiza SantAnna; Efraim, Priscilla

Book ID
122540607
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
334 KB
Volume
167
Category
Article
ISSN
0168-1605

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This study was carried out to examine the changes in cocoa aspartic endoproteinase and carboxypeptidase activities, mass pH and temperature during 144 h (6 days) of fermentation using shallow wooden boxes. The results showed that at 72 h of fermentation, the activity of aspartic endoproteinase was h