Citation
Othman Abdul Samah, . and Norani Ibrahim, . and Raja Noor Zaleha, . Microbial populations and products formation during fermentation of cocoa beans. pp. 395-399. ISSN 0126-575X
Abstract
The maximum number of colonies observed for lactic acid bacteria was 8.8 x 10 to the power of 6 cells per gm of cocoa beans whilst that of acetic acid bacteria was 1.3 x 10 to the power of 7 cells per gm after 34-40h of incubation. Spore forming bacteria appeared to be dominant towards the end of the fermentation period. The major acids found are acetate and lactate whilst other acids such aspartate malate citrate including alcohols were also detected.
Download File
Full text available from:
|
Abstract
The maximum number of colonies observed for lactic acid bacteria was 8.8 x 10 to the power of 6 cells per gm of cocoa beans whilst that of acetic acid bacteria was 1.3 x 10 to the power of 7 cells per gm after 34-40h of incubation. Spore forming bacteria appeared to be dominant towards the end of the fermentation period. The major acids found are acetate and lactate whilst other acids such aspartate malate citrate including alcohols were also detected.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 1 table; 3 graphs; 5 ref. Summary (En) |
| AGROVOC Term: | SEMILLA DE CACAO |
| AGROVOC Term: | FERMENTACION |
| AGROVOC Term: | ACIDO LACTICO |
| AGROVOC Term: | ACIDO ACETICO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20331 |
Actions (login required)
 |
View Item |
