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Lactic Acid Bacteria in Coffee and Cocoa Fermentation

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The Lactic Acid Bacteria Volume 1

Abstract

Cocoa and coffee are two beverages derived from beans which are processed by fermentation, drying, roasting and grinding. This is in contrast to black tea which is derived from leaves which undergo withering, rolling, an enzymatic oxidative process, and drying. Fermentation of cocoa and coffee involves a number of groups of microorganisms including fungi, yeasts, acetic acid bacteria and lactic acid bacteria. In this chapter, an account of the process of coffee and cocoa fermentation will be given and the role played by the lactic acid bacteria will be described.

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Authors and Affiliations

  1. Kenya Industrial Research and Development Institute, PO Box 30650, Nairobi, Kenya

    R. O. Arunga

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  1. R. O. Arunga
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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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© 1992 Elsevier Science Publishers Ltd

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Arunga, R.O. (1992). Lactic Acid Bacteria in Coffee and Cocoa Fermentation. In: Wood, B.J.B. (eds) The Lactic Acid Bacteria Volume 1. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3522-5_16

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  • DOI: https://doi.org/10.1007/978-1-4615-3522-5_16

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-85166-720-8

  • Online ISBN: 978-1-4615-3522-5

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