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Fermentation studies of stored cocoa beans

โœ Scribed by O. Abdul Samah; N. Ibrahim; H. Alimon; M. I. Abdul Karim

Publisher
Springer
Year
1993
Tongue
English
Weight
151 KB
Volume
9
Category
Article
ISSN
1573-0972

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โœฆ Synopsis

Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0ร—10(6) and 1.9ร—10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively. There was a positive correlation between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation.

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