Fermentation studies of stored cocoa beans
O Abdul Samah1, N Ibrahim, H Alimon
1Department of Biochemistry and Microbiology, University of Agriculture Malaysia, 43400, Serdang, Malaysia.
World Journal of Microbiology & Biotechnology
|January 15, 2014
Abstract:
Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(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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