Fermentation studies of stored cocoa beans |
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| Authors: | O Abdul Samah N Ibrahim H Alimon M I Abdul Karim |
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| Institution: | (1) Department of Biochemistry and Microbiology, University of Agriculture Malaysia, 43400 Serdang, Malaysia;(2) Department of Food Science, University of Agriculture Malaysia, 43400 Serdang, Malaysia |
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| Abstract: | Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×106 and 1.9×106 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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| Keywords: | Cocoa beans fermentation microbial populations |
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