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

页码：381 / 382

页数：2

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