บทคัดย่องานวิจัย

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Fermentation studies of stored cocoa beans.

Abdul Samah, O.; Ibrahim, N.; Alimon, H.; Abdul Karim, M. I.;

World Journal of Microbiology & Biotechnology Year: 1993 Vol: 9 Issue: 5 Pages: 603-604 Ref: 7 ref.

1993

บทคัดย่อ

Evaluation of planting media and pouring temperatures for enumeration of fungi in dried figs.

Changes in microbial population during the fermentation of cocoa beans were investigated. Ripe cocoa pods were stored for 7 days after harvesting to enhance flavour, followed by 6 days' fermentation with aeration. Acetic and lactic acid bacteria on fermented cocoa beans were determined. Acetic and lactic acids were detected on the second and fourth days of fermentation. There was a positive correlation between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation.