Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.

Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.

A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation...

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Main Author: Samsumaharto, Ratna Agung
Format: Thesis
Language:English
English
Published: 2000
Subjects:
Fermentation
Cacao
Microbiology - Research
Online Access:http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf
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id my-upm-ir.11440
record_format uketd_dc
spelling my-upm-ir.114402024-06-19T07:29:34Z Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. 2000-02 Samsumaharto, Ratna Agung A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation of cocoa beans. The maximum number of yeast colonies observed in fermented cocoa beans PBC 123 and 159 clones was 4.7 x 108 and 1.5 x 109 CFU/g. fro wt., respectively. Acetic acid bacteria we·re found to be dominant, 9.6 x 107 CFU/g. fro wt. for PBC 123 clone and 1.4 x 108 CFU/g. fro wt. for PBC 159 clone during the third day of fermentation whilst moulds were present throughout the fermentation period of six days. Spore forming bacteria appeared to be dominant on the fifth day of fermentation period. The maximum number of colonies observed for lactic acid bacteria was 3.5 x 106 Fermentation Cacao Microbiology - Research 2000-02 Thesis http://psasir.upm.edu.my/id/eprint/11440/ http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf text en public masters Universiti Putra Malaysia Fermentation Cacao Microbiology - Research Faculty of Environmental studies Muse, Radzali English
institution Universiti Putra Malaysia
collection PSAS Institutional Repository
language English
English
advisor Muse, Radzali
topic Fermentation
Cacao
Microbiology - Research
spellingShingle Fermentation
Cacao
Microbiology - Research
Samsumaharto, Ratna Agung
Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
description A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation of cocoa beans. The maximum number of yeast colonies observed in fermented cocoa beans PBC 123 and 159 clones was 4.7 x 108 and 1.5 x 109 CFU/g. fro wt., respectively. Acetic acid bacteria we·re found to be dominant, 9.6 x 107 CFU/g. fro wt. for PBC 123 clone and 1.4 x 108 CFU/g. fro wt. for PBC 159 clone during the third day of fermentation whilst moulds were present throughout the fermentation period of six days. Spore forming bacteria appeared to be dominant on the fifth day of fermentation period. The maximum number of colonies observed for lactic acid bacteria was 3.5 x 106
format Thesis
qualification_level Master's degree
author Samsumaharto, Ratna Agung
author_facet Samsumaharto, Ratna Agung
author_sort Samsumaharto, Ratna Agung
title Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
title_short Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
title_full Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
title_fullStr Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
title_full_unstemmed Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
title_sort microbiological and physico-chemical changes during fermentation of theobroma cacao, l.: isolation and characterization of cocoa lipase.
granting_institution Universiti Putra Malaysia
granting_department Faculty of Environmental studies
publishDate 2000
url http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf
_version_ 1804888638666833920

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