Abstract
Cocoa beans representative of different fermentation practices, flavor types, and geographic origins were collected and analyzed microbiologically before and after roasting under laboratory conditions which simulated commercial practices. The detectable number of microorganisms per gram of bean before roasting ranged from 3 × 105 to 4.7 × 107. After roasting the beans for 40 min at 150 C the counts ranged from 103 to 1.6 × 105 per gram. The genus Bacillus accounted for 91% of the 277 isolates. Only bacilli were found in roasted beans and Bacillus stearothermophilus and Bacillus coagulans were the predominant species. Microorganisms identified in unroasted beans were nineteen species of Bacillus, two of Streptococcus, two of Micrococcus, two of Escherichia, and single species of Aerobacter, Flavobacterium, and Microbacterium.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
