Microbial populations and products formation during fermentation of cocoa beans
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 th...
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| Main Authors: | , , |
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| 格式: | Journal Contribution |
| 語言: | English |
| 出版: |
2013
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| 在線閱讀: | http://agris.upm.edu.my:8080/dspace/handle/0/4373 |
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