Study on distribution of mycotoxins in cocoa beans
โ Scribed by M. Raters; R. Matissek
- Publisher
- Springer-Verlag
- Year
- 2005
- Tongue
- English
- Weight
- 331 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0178-7888
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The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe be
Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0ร10(6) and 1.9ร10(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 correlati