Affiliation:
1. Escola N. de Química, Universidade do Brasil, Rio de Janeiro, Brazil
Abstract
Cacao beans must be subjected to fermentation before they are used in making chocolate, and their commercial value is related to a proper procedure.
Saccharomyces rosei, Hansenula anomala, Pichia fermentans, Pichia membranaefaciens
, and
Trichosporon cutaneum
were found in fermenting cacao beans. All species isolated during the investigation grew on cacao pulp, but only
S. rosei, H. anomala
, and
P. fermentans
exhibited fermenting capacity on the sugars of cacao pulp. Species of the genus
Saccharomyces
were identified as the agents responsible for the alcoholic phase of the cacao fermentation.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
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