Abstract
Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×106 and 1.9×106 c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively. There was a positive correlation between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation.
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References
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Abdul Samah, O., Ibrahim, N., Alimon, H. et al. Fermentation studies of stored cocoa beans. World J Microbiol Biotechnol 9, 603–604 (1993). https://doi.org/10.1007/BF00386306
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DOI: https://doi.org/10.1007/BF00386306