Fermentation studies of stored cocoa beans

• Main Authors: Abdul Samah, O., Ibrahim, N., Alimon, H., Abdul Karim, M.I.
• Format: Article
• Published: Kluwer Academic Publishers 1993
• Online Access: http://psasir.upm.edu.my/id/eprint/114963/; https://link.springer.com/article/10.1007/BF00386306?error=cookies_not_supported&code=59a305a0-4c7a-40f2-bb14-eba7ff73eb38

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 b...