obtained for the 2012 beans fermented in the presence of 3500 ppm
Nisaplin + 1000 ppm Delvozyme. Although final nib pH values were
slightly higher for fermentations in the presence of nisin, the differences
were not significant (p N 0.05). It was concluded that pulp or nib pH
changes during bean fermentation were not significantly impacted
when growth of LAB was prevented or restricted.