Details

Autor(en) / Beteiligte

• PASSOS, FLAVIA M. L.
• SILVA, DAISON OLZANY
• LOPEZ, ALEX
• FERREIRA, CÉLIA L. L. F.
• GUIMARÄES, WALTER VIEIRA

Titel

Characterization and distribution of lactic acid bacteria from traditional cocoa bean fermentations in Bahia

Ist Teil von

• Journal of food science, 1984, Vol.49 (1), p.205-208

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

1984

Quelle

Wiley Online Library

Beschreibungen/Notizen

• Isolation and characterization of the lactic acid bacteria found in traditional fermentation of cocoa beans revealed the presence of Lactobacilaceae and Streptococcaceae families, including 8 homolactic species. The species found were lactobacillus plantarum, casei, delbrueckii, acidophilus, and lactis, Pediococcus cerevisiae and acidilactici, and Streptococcus lactis. Two heterolactic species, Leuconostoc mesenteroides and Lactobacillus brevis, were also found. Lactobacillus plantarum was better distributed, while Lactobacillus delbrueckii represented about 26% of all bacteria present after 16 hours. (wz).