Citation
Abdul Samah, O. and Ibrahim, N. and Alimon, H. and Abdul Karim, M.I.
(1993)
Fermentation studies of stored cocoa beans.
World Journal of Microbiology & Biotechnology, 9 (5).
pp. 603-604.
ISSN 1573-0972; eISSN: 0959-3993
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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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Universiti Pertanian Malaysia |
| DOI Number: | https://doi.org/10.1007/BF00386306 |
| Publisher: | Kluwer Academic Publishers |
| Keywords: | Cocoa beans; Fermentation; Microbial populations |
| Depositing User: | Mohamad Jefri Mohamed Fauzi |
| Date Deposited: | 13 Feb 2025 02:57 |
| Last Modified: | 13 Feb 2025 02:57 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/BF00386306 |
| URI: | http://psasir.upm.edu.my/id/eprint/114963 |
| Statistic Details: | View Download Statistic |
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