Comparative studies on small scale fermentation of cocoa using Acetobacter xylinum and Saccharomyces cerevisiae wild strain

Othman Abdul Samah, . and Fared Putih, . and Jinap Selamat, . (1990) Comparative studies on small scale fermentation of cocoa using Acetobacter xylinum and Saccharomyces cerevisiae wild strain. [Proceedings Paper]

Cocoa fermentation were carried out under three different controlled treatment using pure cultures of Acetobacter xylinum Saccharomyces cerevisiae wild strain and mixed cultures. A true correlation between acidification temperature and development of flavour potential during fermentation can be demonstrated in principle. Fermented beans inoculated with A. xylinum and S. cerevisiae wild strain showed the potential to improve the flavour of Malaysian cocoa beans as it bring closer to that of the Ghanian control. Of the three treatments beans inoculated with A. xylinum pH 5.33 was consistently closer to Ghanian beans pH 5.84 and was therefore selected as the most appropriate for treatment during fermentation. However random sensory test on all of the samples showed a weak cocoa flavour compared to Ghanian control beans due to relatively strong acidification bitterness and astringency.

Full text available from:

Abstract

Cocoa fermentation were carried out under three different controlled treatment using pure cultures of Acetobacter xylinum Saccharomyces cerevisiae wild strain and mixed cultures. A true correlation between acidification temperature and development of flavour potential during fermentation can be demonstrated in principle. Fermented beans inoculated with A. xylinum and S. cerevisiae wild strain showed the potential to improve the flavour of Malaysian cocoa beans as it bring closer to that of the Ghanian control. Of the three treatments beans inoculated with A. xylinum pH 5.33 was consistently closer to Ghanian beans pH 5.84 and was therefore selected as the most appropriate for treatment during fermentation. However random sensory test on all of the samples showed a weak cocoa flavour compared to Ghanian control beans due to relatively strong acidification bitterness and astringency.

[error in script]

Item Type:	Proceedings Paper
Additional Information:	7 graphs; 11 ref. Summary En
AGROVOC Term:	SEMILLA DE CACAO
AGROVOC Term:	ACETOBACTER
AGROVOC Term:	SACCHAROMYCES CEREVISIAE/ FERMENTACION
AGROVOC Term:	CALIDAD
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:26
URI:	http://webagris.upm.edu.my/id/eprint/14740

Actions (login required)

View Item