Cocoa fermentation III: Improvement of cocoa fermentation by inoculated with selected mixed culture in laboratory and farm trial
1997
Orapin Bhumibhamon | Jantana Jinda | Boonhai Laempet | Peyanoot Naka (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Biotechnology)
In studied improvement of cocoa fermentation by inoculated with selected culture in laboratory scale the microorganisms used were 3 strains of alcohol-producing yeasts, pectinase-producing yeast and bacteria, and 6 strains of acetic acid bacteria. After cocoa fermentation in 5 kg batches of each strains, the strains which showed better results in fully fermented (4/4F) cocoa by cut-test method were Saccharomyces cerevisiae (KU-Y77), Saccharomyces chevalieri (KU-Y150) and Acetobacter aceti (KU-A72). The optimum ratio of these strains in 20 kg cocoa batches were 1.5:1.0:1.0 (percent weight) which given fully fermented cocoa in 81.7-83.5 percent where as 43.7-61.0 percent were found in natural fermentation batches. Four farm-trials cocoa fermentation experiment with ionoculated mix-culture were carried on 4 and 6 days. The results showed fully fermented cocoa in 79-84 percent which was indicated as cocoa FAO grade 1 standard. In the same time, the cocoa fermentation period was able to reduce from 6 days to 4 days. Anyhow, the utilization of inoculum in small scale (20-40 kg) showed promising. However, the quality of mix-culture fermented cocoa should be further investigated by sensory evaluation method.
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Эту запись предоставил Kasetsart University