1.
World J Microbiol Biotechnol
; 9(5): 603-4, 1993 Sep.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24420212
RESUMO
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.