Microbia And Biochemistry Of Cocoa Bean During Fermentation

This research aims to study the fermentation parameters of dry cocoa beans in a quantitative and qualitative perspective, so that it is more effective in determining the role and function of microorganisms. The three methods of fermentation are control (without the addition of inoculums), then Sacharomyces cerevisiae (FNCC) inoculums 3056), Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016), about 108 cfu / g each were given simultaneously at the beginning of the fermentation (A) and all three inoculums were given in stages (B) at the beginning of the fermentation added Sacharomyces cerevisiae (FNCC 3056) ), then the 24th hour was added Lactobacillus lactis (FNC 0086) and Acetobacter aceti (FNCC 0016) at 48 hours and then fermented until 120 hours. The results showed that there was a decrease in total sugar content, pH and total polyphenols in the three treatments during fermentation. Concentrations of ethanol, lactic acid and acetic acid in all treatments reached their peak amounts respectively at 24, 60 and 108 hours of fermentation. Sacharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti from the three treatments reached the highest populations respectively at 24, 48 and 72 hours of fermentation.