Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)
ABSTRACT
The Microorganisms associated
with cocoa bean (Theobroma cacao) fermentation were isolated and characterized.
Two methods of fermentation (box and heap) were used. Box fermentation was
achieved by pouring the fresh extracted cocoa bean into a wooden box lined with
banana leaves. The heap method of fermentation was achieved by extracting the
cocoa bean from the cocoa pods, which were heaped unto lined banana leaves on a
clean platform. During fermentation, the following yeasts were identified
Saccharomyces sp, micrococcus luteaus, candida sp, Aspergillus niger,
Aspergillusfiavus and Penicillum sp. The following bacteria species were also
isolated: Staphylococcus sp, Lacto bacillus sp, Acetobacter sp, and Bacillus
sp. Microbial count for bacterial load increased in both box and heap
fermentation (3.17 — 1.35 for box and 3.04 — 0.87 for heap). There was no
significant differences (p>0.05) in the bacterial load of cocoa samples that
underwent box fermentation within the first six days, but on the eighth day, a
significant difference was observed (p
0.0
AKAMADU, R (2021). Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L). Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/isolation-and-identification-of-microorganisms-associated-with-the-fermentation-of-cocoa-bean-theobroma-cacao-l-7-2
ROSEMARY, AKAMADU. "Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/isolation-and-identification-of-microorganisms-associated-with-the-fermentation-of-cocoa-bean-theobroma-cacao-l-7-2. Accessed 25 Nov. 2024.
ROSEMARY, AKAMADU. "Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Aug. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/isolation-and-identification-of-microorganisms-associated-with-the-fermentation-of-cocoa-bean-theobroma-cacao-l-7-2 >.
ROSEMARY, AKAMADU. "Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/isolation-and-identification-of-microorganisms-associated-with-the-fermentation-of-cocoa-bean-theobroma-cacao-l-7-2