Fermentation studies of stored cocoa beans

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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...

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Bibliographic Details
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/

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