Fungos produtores de ácidos isolados durante a fermentacao e secagem do cacau
The role of the fungi in the fermentation and drying of cacao with emphasis on acid producing fungi was studied. Fungi were found in relatively small numbers during the entire period of fermentation. Acid producing strains appeared after 24 hours and increased to 5 percent of the fungal population at the end of fermentation. The growth characteristics of A. niger in relation to fermentation conditions were examined and the importance of the fungi in relation to preservation of quality is discussed.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1983
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| Subjects: | CACAO, FERMENTACION, SECADO, MICROORGANISMOS, ASPERGILLUS NIGER, CALIDAD, |
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