Fermentation studies of stored cocoa beans
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...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Kluwer Academic Publishers
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114963/ |