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
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