Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation

• Main Authors: Mahazar, Nurul Husna, Sufian, N. F., Meor Hussin, Anis Shobirin, Hussain, Norhayati, Mathawan, Melissa, Rukayadi, Yaya
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/32863/1/%287%29.pdf; http://psasir.upm.edu.my/id/eprint/32863/; http://www.ifrj.upm.edu.my/22%20%2805%29%202015/%287%29.pdf

Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the fermented cocoa beans were measured by the gr...