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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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Main Authors:	Abdul Samah, O., Ibrahim, N., Alimon, H., Abdul Karim, M.I.
Format:	Article
Published:	Kluwer Academic Publishers 1993
Online Access:	http://psasir.upm.edu.my/id/eprint/114963/ https://link.springer.com/article/10.1007/BF00386306?error=cookies_not_supported&code=59a305a0-4c7a-40f2-bb14-eba7ff73eb38
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id	my.upm.eprints.114963
record_format	eprints
spelling	my.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
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
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.
format	Article
author	Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I.
spellingShingle	Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I. Fermentation studies of stored cocoa beans
author_facet	Abdul Samah, O. Ibrahim, N. Alimon, H. Abdul Karim, M.I.
author_sort	Abdul Samah, O.
title	Fermentation studies of stored cocoa beans
title_short	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_sort	fermentation studies of stored cocoa beans
publisher	Kluwer Academic Publishers
publishDate	1993
url	http://psasir.upm.edu.my/id/eprint/114963/ https://link.springer.com/article/10.1007/BF00386306?error=cookies_not_supported&code=59a305a0-4c7a-40f2-bb14-eba7ff73eb38
_version_	1825162406123274240
score	13.244413

Fermentation studies of stored cocoa beans

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