ISSN:
1573-0972
Keywords:
Cocoa beans
;
fermentation
;
microbial populations
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00386306
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