Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans
In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were su...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2020-01-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://www.ccrjournal.com/index.php/ccrj/article/view/371 |