ICAR Research Data Repository for Knowledge Management
Starter consortia for on-farm cocoa fermentation and their quality attributes.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14238/
https://doi.org/10.1080/10826068.2019.1689508 |
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| Title |
Starter consortia for on-farm cocoa fermentation and their quality attributes.
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| Creator |
Yallappa, B. S.
Sandhya, M. V. S. Rastogi, N. K. Pushpa, S. Murthy |
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| Subject |
04 Fermentation Technology
03 Cocoa |
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| Description |
A starter consortium of Saccharomyces cerevisiae (Y), Lactobacillus plantarum (LAB), and Acetobacter aceti (AAB) was defined to ferment the Cocoa beans (Theobroma cacao). Emphasis was laid to optimize the microbial concentration with a functional ratio of selected cultures. A central composite rotatable design (CCRD) was employed to study the effect of inoculum size (0–20% w/v) with alcohol, titrable acidity, polyphenols, anthocyanin, cut test, and sensory as response variables. The significant (p
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| Publisher |
Taylor & Francis
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14238/1/Preparative%20Biochemistry%20%26%20Biotechnology%202019.pdf
Yallappa, B. S. and Sandhya, M. V. S. and Rastogi, N. K. and Pushpa, S. Murthy (2019) Starter consortia for on-farm cocoa fermentation and their quality attributes. Preparative Biochemistry and Biotechnology, 50 (3). pp. 272-280. ISSN 1082-6068 |
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