The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation

Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti indifferent combination) on change sin mass te...

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Main Author:	Setyohadi
Format:	Thesis
Language:	English English
Published:	1990
Subjects:	Molecular microbiology Cocoa - Fermentation Agricultural microbiology
Online Access:	http://psasir.upm.edu.my/id/eprint/8342/1/FSMB_1990_1_A.pdf
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id	my-upm-ir.8342
record_format	uketd_dc
spelling	my-upm-ir.83422011-08-05T00:38:21Z The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation 1990 Setyohadi, Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti indifferent combination) on change sin mass temperature, pH, ethanol, ethylacetate, lactic and acetic acid contents and the degree offer mentation index (FI) of cocoa beans fermented over a period of six days. The d riedtreated cocoa beans we real so analysed for pH,titra table acidity , lactic and acetic acids, ethylacetate content and fermentation index. The temperature of bean mass inoculated with microbialinoculum was found to increase to a maximum ranging from 47 to 48°C. The pH of cocoa cotyledon was found to decrease from pH 6.8 to 5.0 - 5.3,while the fermentation index (F.r.) of fermented beans was found to increase from 0.56 to 1.44. Beans inoculated wit h yeasts (cerevisia e+g. anomala) were found to yield higher ethyl acetate (0.5639 g/100g) and lower levels of acetic and lactic acids (0.0748g /100g and 0.0443 g/100 g,respectively) as compared to the controlled sample at the end of 6 days. The control led bean sample was found to have 0.2436g /100g ethyl acetate and 0.1669g /100g, 0.2565g/100 g of acetic and lactic acid content, respectively after a 6 day fermentation period. Molecular microbiology Cocoa - Fermentation Agricultural microbiology 1990 Thesis http://psasir.upm.edu.my/id/eprint/8342/ http://psasir.upm.edu.my/id/eprint/8342/1/FSMB_1990_1_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Molecular microbiology Cocoa - Fermentation Agricultural microbiology Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Molecular microbiology Cocoa - Fermentation Agricultural microbiology
spellingShingle	Molecular microbiology Cocoa - Fermentation Agricultural microbiology Setyohadi, The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
description	Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti indifferent combination) on change sin mass temperature, pH, ethanol, ethylacetate, lactic and acetic acid contents and the degree offer mentation index (FI) of cocoa beans fermented over a period of six days. The d riedtreated cocoa beans we real so analysed for pH,titra table acidity , lactic and acetic acids, ethylacetate content and fermentation index. The temperature of bean mass inoculated with microbialinoculum was found to increase to a maximum ranging from 47 to 48°C. The pH of cocoa cotyledon was found to decrease from pH 6.8 to 5.0 - 5.3,while the fermentation index (F.r.) of fermented beans was found to increase from 0.56 to 1.44. Beans inoculated wit h yeasts (cerevisia e+g. anomala) were found to yield higher ethyl acetate (0.5639 g/100g) and lower levels of acetic and lactic acids (0.0748g /100g and 0.0443 g/100 g,respectively) as compared to the controlled sample at the end of 6 days. The control led bean sample was found to have 0.2436g /100g ethyl acetate and 0.1669g /100g, 0.2565g/100 g of acetic and lactic acid content, respectively after a 6 day fermentation period.
format	Thesis
qualification_level	Master's degree
author	Setyohadi,
author_facet	Setyohadi,
author_sort	Setyohadi,
title	The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
title_short	The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
title_full	The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
title_fullStr	The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
title_full_unstemmed	The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation
title_sort	effects of selected microbial inoculum on microbial and biochemical changes during cocoa fermentation
granting_institution	Universiti Pertanian Malaysia
granting_department	Food Science and Technology
publishDate	1990
url	http://psasir.upm.edu.my/id/eprint/8342/1/FSMB_1990_1_A.pdf
_version_	1747810784888487936

The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation

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