title: Fermentation studies of stored cocoa beans.
abstract: Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) 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.
authors.affiliation: Department of Biochemistry and Microbiology, University of Agriculture Malaysia, 43400, Serdang, Malaysia.
authors.forename: O
authors.initials: O
authors.lastname: Abdul Samah
authors.forename: N
authors.initials: N
authors.lastname: Ibrahim
authors.forename: H
authors.initials: H
authors.lastname: Alimon
authors.forename: M I
authors.initials: MI
authors.lastname: Abdul Karim