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

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...

书目详细资料
Main Authors:	Mat, Siti Alyani, Mohd Daud, Ili Syuhada, Mohamad Rojie, M. H., Hussain, Norhayati, Rukayadi, Yaya
格式:	文件
语言:	English
出版:	Oriental Scientific Publishing Co. 2016
主题:	Blastobotrys sp.; Candida sp.; Theobroma cacao L; Cocoa beans; Fermentation; Foodborne pathogens
在线阅读:	http://psasir.upm.edu.my/id/eprint/54081/1/Effects%20of%20Candida%20sp.%20and%20Blastobotrys%20.pdf

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