Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity

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Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity

The effects of Candida sp. and Blastobotrys sp. starters on fermentation of cocoa beans were studied to determine the potential antibacterial activity of its extracts against foodborne pathogens. The fermentations of cacao beans using Candida sp. and Blastobotrys sp. were conducted for seven days. T...

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Bibliographic Details
Main Authors:	Mat, Siti Alyani, Mohd Daud, Ili Syuhada, Mohamad Rojie, M. H., Hussain, Norhayati, Rukayadi, Yaya
Format:	Article
Language:	English
Published:	Oriental Scientific Publishing Co. 2016
Subjects:	Blastobotrys sp.; Candida sp.; Theobroma cacao L; Cocoa beans; Fermentation; Foodborne pathogens
Online Access:	http://psasir.upm.edu.my/id/eprint/54081/ http://psasir.upm.edu.my/id/eprint/54081/1/Effects%20of%20Candida%20sp.%20and%20Blastobotrys%20.pdf

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