During Fermentation, Microbiology and Biochemistry of the Cocoa Bean

Apriyanto, Mulono (2021) During Fermentation, Microbiology and Biochemistry of the Cocoa Bean. International Journal of Food Science and Agriculture, 5 (4). pp. 688-691.

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Abstract

The purpose of this research is to quantitatively and qualitatively examine the fermentation parameters of dry cocoa beans to be more effective in determining the role and function of microorganisms. The three fermentation methods are as follows: control (without inoculums), Saccharomyces cerevisiae (FNCC inoculums 3056), Lactobacillus lactis (FNC 0086), and Acetobacter aceti (FNCC 0016), all at a concentration of approximately 108 CFU/g were added simultaneously at the start of the fermentation (A), and all three inoculums were added in stages (B). The results indicated that during fermentation, all three treatments decreased total sugar content, pH, and total polyphenols. In all treatments, the concentrations of ethanol, lactic acid, and acetic acid peaked at 24, 60, and 108 hours of fermentation, respectively. At 24, 48, and 72 hours of fermentation, the highest populations of Saccharomyces cerevisiae, Lactobacillus lactis, and Acetobacter aceti were obtained from the three treatments.

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