Utilization of mixed dry starter culture of yeast, lactic acid bacteria and acetic acid bacteria in cocoa bean fermentation
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Abstract
The starter culture of Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter pasteurianus was made into a dried form to improve the cocoa bean fermentation. Rice flour was added as a carrier material at concentration of 30%, 40%, 50%, and 60%. The best concentrations of coating material in each dry starter culture were 50% for S. cerevisiae and L. plantarum and 60% for A. pasteurianus. The dry starter culture was then mixed in different ratio (1:1: 1, 2:1:1, 1:2:1, 1:1:2) and used in the cocoa fermentation. The fermentation results showed that the addition of mixed dry starter culture with a ratio of 1:2:1 gave a better fermentation result, after 5 days of fermentation, compared to spontaneous fermentation, in terms of temperature during cocoa bean fermentation, pH of pulp and cocoa beans, and fermentation index.
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References
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