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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| Format: | Article |
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Kluwer Academic Publishers
1993
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| _version_ | 1824452498931318784 |
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| author | Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I. |
| author_facet | Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I. |
| author_sort | Abdul Samah, O. |
| collection | UPM |
| description | 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 between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation. |
| first_indexed | 2025-02-19T02:51:29Z |
| format | Article |
| id | upm.eprints-114963 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2025-02-19T02:51:29Z |
| publishDate | 1993 |
| publisher | Kluwer Academic Publishers |
| record_format | dspace |
| spelling | upm.eprints-1149632025-02-13T02:57:08Z http://psasir.upm.edu.my/id/eprint/114963/ Fermentation studies of stored cocoa beans Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I. 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 between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation. Kluwer Academic Publishers 1993-09 Article PeerReviewed Abdul Samah, O. and Ibrahim, N. and Alimon, H. and Abdul Karim, M.I. (1993) Fermentation studies of stored cocoa beans. World Journal of Microbiology & Biotechnology, 9 (5). pp. 603-604. ISSN 1573-0972; eISSN: 0959-3993 https://link.springer.com/article/10.1007/BF00386306?error=cookies_not_supported&code=59a305a0-4c7a-40f2-bb14-eba7ff73eb38 10.1007/BF00386306 |
| spellingShingle | Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I. Fermentation studies of stored cocoa beans |
| title | Fermentation studies of stored cocoa beans |
| title_full | Fermentation studies of stored cocoa beans |
| title_fullStr | Fermentation studies of stored cocoa beans |
| title_full_unstemmed | Fermentation studies of stored cocoa beans |
| title_short | Fermentation studies of stored cocoa beans |
| title_sort | fermentation studies of stored cocoa beans |
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