Isolation and identification of yeast species involved in cocoa shallow box fermentation

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Isolation and identification of yeast species involved in cocoa shallow box fermentation

Research was performed to correlate sugar content, pH of pulps and nibs and temperature with the yeast species involved in cocoa fermentation process in Perak and Samarahan at different fermentation periods. The pH of pulps and nibs had an inversely proportional relationship where a decrement in the...

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Bibliographic Details
Main Author:	Ooi, Teng Sin
Format:	Final Year Project Report / IMRAD
Language:	English English
Published:	Universiti Malaysia Sarawak, (UNIMAS) 2012
Subjects:	GE Environmental Sciences QD Chemistry SB Plant culture
Online Access:	http://ir.unimas.my/id/eprint/6199/ http://ir.unimas.my/id/eprint/6199/1/OOI%20TENG%20SIN.pdf http://ir.unimas.my/id/eprint/6199/4/OOI%20TENG%20SIN%20full.pdf

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