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the microbial ecology of cocoa bean fermentations in indonesia.cocoa beans are the principal raw material of chocolate manufacture. the beans are subject to a microbial fermentation as the first stage in chocolate production. the microbial ecology of bean fermentation (forastero and trinitario cultivars) was investigated at three commercial fermentaries in east java, indonesia by determining the populations of individual species at 12-h intervals throughout the process. the first 2-3 days of fermentation were characterised by the successional growth of vari ...200312892924
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