The Effects of Selected Microbial Inoculum on Microbial
and Biochemical Changes During Cocoa Fermentation

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The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation

Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti indifferent combination) on change sin mass te...

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Bibliographic Details
Main Author:	Setyohadi
Format:	Thesis
Language:	English English
Published:	1990
Subjects:	Molecular microbiology Cocoa - Fermentation Agricultural microbiology
Online Access:	http://psasir.upm.edu.my/id/eprint/8342/ http://psasir.upm.edu.my/id/eprint/8342/1/FSMB_1990_1_A.pdf

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