Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
2000
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf |
| _version_ | 1846214854573031424 |
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| author | Samsumaharto, Ratna Agung |
| author_facet | Samsumaharto, Ratna Agung |
| author_sort | Samsumaharto, Ratna Agung |
| description | A study was carried out to examine microbiological and physicochemical
changes during the fermentation of Theobroma cacao. Isolation,
partial purification, characterization of cocoa lipase were also carried out.
Results showed that several microbes were successfully detected during
fermentation of cocoa beans. The maximum number of yeast colonies
observed in fermented cocoa beans PBC 123 and 159 clones was 4.7 x 108
and 1.5 x 109 CFU/g. fro wt., respectively. Acetic acid bacteria we·re found to
be dominant, 9.6 x 107 CFU/g. fro wt. for PBC 123 clone and 1.4 x 108 CFU/g.
fro wt. for PBC 159 clone during the third day of fermentation whilst moulds
were present throughout the fermentation period of six days. Spore forming
bacteria appeared to be dominant on the fifth day of fermentation period. The
maximum number of colonies observed for lactic acid bacteria was 3.5 x 106 |
| format | Thesis |
| id | oai:psasir.upm.edu.my:11440 |
| institution | Universiti Putra Malaysia |
| language | English English |
| publishDate | 2000 |
| record_format | eprints |
| spelling | oai:psasir.upm.edu.my:114402024-06-19T07:29:34Z http://psasir.upm.edu.my/id/eprint/11440/ Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. Samsumaharto, Ratna Agung A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation of cocoa beans. The maximum number of yeast colonies observed in fermented cocoa beans PBC 123 and 159 clones was 4.7 x 108 and 1.5 x 109 CFU/g. fro wt., respectively. Acetic acid bacteria we·re found to be dominant, 9.6 x 107 CFU/g. fro wt. for PBC 123 clone and 1.4 x 108 CFU/g. fro wt. for PBC 159 clone during the third day of fermentation whilst moulds were present throughout the fermentation period of six days. Spore forming bacteria appeared to be dominant on the fifth day of fermentation period. The maximum number of colonies observed for lactic acid bacteria was 3.5 x 106 2000-02 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf Samsumaharto, Ratna Agung (2000) Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. Masters thesis, Universiti Putra Malaysia. Fermentation Cacao Microbiology - Research English |
| spellingShingle | Fermentation Cacao Microbiology - Research Samsumaharto, Ratna Agung Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. |
| title | Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. |
| title_full | Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. |
| title_fullStr | Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. |
| title_full_unstemmed | Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. |
| title_short | Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase. |
| title_sort | microbiological and physico chemical changes during fermentation of theobroma cacao l isolation and characterization of cocoa lipase |
| topic | Fermentation Cacao Microbiology - Research |
| url | http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf |
| url-record | http://psasir.upm.edu.my/id/eprint/11440/ |
| work_keys_str_mv | AT samsumahartoratnaagung microbiologicalandphysicochemicalchangesduringfermentationoftheobromacacaolisolationandcharacterizationofcocoalipase |