TY  - GEN
T1  - Microbial populations and products formation during fermentation of cocoa beans
A1  - Othman Abdul Samah
LA  - English
YR  - 2013
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-4373
AB  - The maximum number of colonies observed for lactic acid bacteria was 8.8 x 10 to the power of 6 cells per gm of cocoa beans whilst that of acetic acid bacteria was 1.3 x 10 to the power of 7 cells per gm after 34-40h of incubation. Spore forming bacteria appeared to be dominant towards the end of the fermentation period. The major acids found are acetate and lactate whilst other acids such aspartate, malate, citrate including alcohols were also detected.
KW  - FEVE DE CACAO
KW  - FERMENTATION
KW  - ACIDE LACTIQUE
KW  - ACIDE ACETIQUE
KW  - SEMILLA DE CACAO
KW  - FERMENTACION
KW  - ACIDO LACTICO
KW  - ACIDO ACETICO
ER  -