Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition

Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour development. Variations in the microbial popula...

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Bibliographic Details
Main Authors: Laras Cempaka, Lienda Aliwarga, Susanto Purwo
Format: Article
Language:English
Published: ITB Journal Publisher 2014-07-01
Series:Journal of Mathematical and Fundamental Sciences
Subjects:
cocoa bean
fermentation
pulp degradation
starter
yeast
Online Access:http://journals.itb.ac.id/index.php/jmfs/article/view/812

Internet

http://journals.itb.ac.id/index.php/jmfs/article/view/812

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