TY  - THES
T1  - The Effects of Selected Microbial Inoculum on Microbial
and Biochemical Changes During Cocoa Fermentation
A1  - Setyohadi,
LA  - English
LA  - English
YR  - 1990
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:psasir.upm.edu.my:8342
AB  - Fermentation and drying play an important role in
influencing the overall quality offermented cocoa beans . A
study was conducted to look into the effect of various
micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala
and Acetobacteraceti indifferent combination) on change sin
mass temperature, pH, ethanol, ethylacetate, lactic and acetic
acid contents and the degree offer mentation index (FI) of
cocoa beans fermented over a period of six days. The d riedtreated cocoa beans we real so analysed for pH,titra table
acidity , lactic and acetic acids, ethylacetate content and
fermentation index.
The temperature of bean mass inoculated with microbialinoculum was found to increase to a maximum ranging from 47 to
48°C. The pH of cocoa cotyledon was found to decrease from pH 6.8 to 5.0 - 5.3,while the fermentation index (F.r.) of
fermented beans was found to increase from 0.56 to 1.44.
Beans inoculated wit h yeasts (cerevisia e+g. anomala) were
found to yield higher ethyl acetate (0.5639 g/100g) and lower
levels of acetic and lactic acids (0.0748g /100g and 0.0443
g/100 g,respectively) as compared to the controlled sample at
the end of 6 days. The control led bean sample was found to
have 0.2436g /100g ethyl acetate and 0.1669g /100g, 0.2565g/100 g of acetic and lactic acid content, respectively after a 6 day fermentation period.
KW  - Molecular microbiology
KW  - Cocoa - Fermentation
KW  - Agricultural microbiology
ER  -