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The yeast flora of cocoa bean fermentation in the Ivory Coast

โœ Scribed by Raharisoa Ravelomanana; J. P. Guiraud; J. C. Vincent; P. Galzy

Book ID
105238534
Publisher
Springer
Year
1985
Tongue
English
Weight
372 KB
Volume
1
Category
Article
ISSN
1573-0972

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Four mixing intervals (6, 12, 18 and 24 h) were compared with special reference to three selected cacao varieties from two locations of Sri Lanka. Cocoa beans were fermented for 6 days by using the "sweat boxร fermentation method. Irrespective of location and variety, product prepared by using all m