Effects of Candida sp. and Blastobotrys sp. starter on fermentation of cocoa (Theobroma cacao L.) beans and its antibacterial activity

• Main Authors: Mat, Siti Alyani, Mohd Daud, Ili Syuhada, Mohamad Rojie, M. H., Hussain, Norhayati, Rukayadi, Yaya
• Format: Article
• Language: English
• Published: Oriental Scientific Publishing Co. 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/54081/1/Effects%20of%20Candida%20sp.%20and%20Blastobotrys%20.pdf; http://psasir.upm.edu.my/id/eprint/54081/; http://www.microbiologyjournal.org/archive_mg/jmabsread.php?snoid=3378&month=&year=
• Institution: Universiti Putra Malaysia

The effects of Candida sp. and Blastobotrys sp. starters on fermentation of cocoa beans were studied to determine the potential antibacterial activity of its extracts against foodborne pathogens. The fermentations of cacao beans using Candida sp. and Blastobotrys sp. were conducted for seven days. T...