Enhancement of Cocoa Quality By the Indigenous Yeast Candida Tropicalis KLK4 Through Cocoa Bean Fermentation
نویسندگان
چکیده
منابع مشابه
Enhancing Cocoa Beans Quality through Improved Cultural Practices in Major Cocoa Producing States of Nigeria
In West Africa, low adoption of agricultural innovations by farmers has been partly due to the complexity of the innovation structure or new knowledge beyond the farmers’ socio-economic adaptive capacities. Different attempts have been made to improve cocoa beans quality in Nigeria among which was the recommendation of ‘improved cultural practices’ or ‘best known practices’ (ICMP). This had rec...
متن کاملYeast diversity of Ghanaian cocoa bean heap fermentations.
The fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates. These were grouped by PCR-fingerprinting with the primer M13. Representative isolates were identified using t...
متن کاملCrop Protection Estimating Cocoa Wet Bean Loss Caused by Cocoa Pod Borer Using Bootstrap Resampling
Each full paper (research) must include an informative summary not exceeding 250 words. It should contain allessential information regarding objectives, materials and methods, results and conclusions, but excluding figures,sectional headings, tables and references. Full paperA paper which reports the results of research should be divided into the following sections: (i) Abstract...
متن کاملImprovement of Cocoa Beans Fermentation by LAB Starter Addition
Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...
متن کاملEffect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter
Numerous polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, making their presence in foods and the environment a health concern. This study assessed the contamination and or/ formation of PAHs in cocoa butter as affected by their cocoa bean drying methods. Three major drying methods were evaluated, including full sundrying, full artificial drying and the drying combination of sundrying f...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: JOURNAL OF ADVANCES IN BIOTECHNOLOGY
سال: 2014
ISSN: 2348-6201
DOI: 10.24297/jbt.v4i1.1640