COMPARATIVE-STUDIES ON FERMENTATION PRODUCTS OF COCOA BEANS

被引：2
作者：
SAMAH, OA
IBRAHIM, N
ALIMON, H
KARIM, MIA
机构：
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1993年 / 9卷 / 03期
关键词：
COCOA BEANS; FERMENTATION; PRODUCTS;
D O I：
10.1007/BF00383085
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/ 10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
引用
收藏
页码：381 / 382
页数：2
相关论文
共 50 条
  • [1] FERMENTATION STUDIES OF STORED COCOA BEANS
    SAMAH, OA
    IBRAHIM, N
    ALIMON, H
    KARIM, MIA
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 1993, 9 (05) : 603 - 604
  • [2] Alternative Method for the Fermentation of Cocoa Beans
    Parra, Pablo
    Castillo, Odalys
    Maldonado, Paul
    2018 IEEE INTERNATIONAL CONFERENCE ON AUTOMATION/XXIII CONGRESS OF THE CHILEAN ASSOCIATION OF AUTOMATIC CONTROL (ICA-ACCA), 2018,
  • [3] Pyrazines formation in cocoa beans: Changes during fermentation
    Hashim, P
    Selamat, J
    Ali, A
    Kharidah, S
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1997, 34 (06): : 483 - 487
  • [4] Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles
    Saunshia, Yallappa
    Sandhya, MudraKola Vidya Sagar
    Lingamallu, Jagan Mohan Rao
    Padela, Janardhan
    Murthy, Pushpa
    FOOD BIOTECHNOLOGY, 2018, 32 (04) : 257 - 272
  • [5] Enzyme activities in cocoa beans during fermentation
    Hansen, CE
    del Olmo, M
    Burri, C
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1998, 77 (02) : 273 - 281
  • [6] Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
    D'Souza, Roy N.
    Grimbs, Anne
    Grimbs, Sergio
    Behrends, Britta
    Corno, Marcello
    Ullrich, Matthias S.
    Kuhnert, Nikolai
    FOOD RESEARCH INTERNATIONAL, 2018, 109 : 506 - 516
  • [7] Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans
    Mota-Gutierrez, Jatziri
    Botta, Cristian
    Ferrocino, Ilario
    Giordano, Manuela
    Bertolino, Marta
    Dolci, Paola
    Cannoni, Marcella
    Cocolin, Luca
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2018, 84 (19)
  • [8] An untargeted metabolomic assessment of cocoa beans during fermentation
    Mayorga-Gross, A. L.
    Quiros-Guerrero, L. M.
    Fourny, G.
    Vaillant, F.
    FOOD RESEARCH INTERNATIONAL, 2016, 89 : 901 - 909
  • [9] Effect of different mixing intervals on the fermentation of cocoa beans
    Senanayake, M
    Jansz, ER
    Buckle, KA
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1997, 74 (01) : 42 - 48
  • [10] Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation
    Guzman-Armenteros, Tania Maria
    Ruales, Jenny
    Cuesta-Plua, Cristina
    Bravo, Juan
    Sinche, Marco
    Vera, Edwin
    Vera, Edison
    Vargas-Jentzsch, Paul
    Ciobota, Valerian
    Ortega-Ojeda, Fernando E.
    Proano, Andres
    Echeverria, Armando
    Ramos-Guerrero, Luis
    FOODS, 2023, 12 (21)
12345