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

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

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...

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Bibliographic Details
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/
http://psasir.upm.edu.my/id/eprint/32863/1/%287%29.pdf

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