Fig. 5 shows the changes in concentrations of organic acids during
cocoa fermentations. No lactic acid was detected in the pulp or nibs of
unfermented cocoa beans. In the 2011 fermentations, lactic acid was
first detected in the pulp at 48 h and increased to about 26 mg/g for
beans fermented in the absence of nisin (Fig. 5a). Notably, lactic
acid (10 mg/g) was also produced during fermentation of these beans
in the presence of nisin (Fig. 5c), where no growth of LAB was
detected (see Fig. 1f). Lactic acid produced in the pulp was taken up
by the nibs (Fig. 5e, g). For the 2012 fermentations in the absence of
nisin + lysozyme, lactic acid was produced in the pulp but at a lower
level (approx. 9 mg/g) than that for the 2011 beans (Fig. 5b), despite a
greater association of LAB with this fermentation (see Fig. 2g). This lactic
acid also transferred to the nibs (Fig. 5f). For fermentation of the 2012
beans in the presence of nisin + lysozyme, no lactic acid was detected
in the pulp or nibs (Fig. 5d, h) and this correlated with the restricted
growth of LAB in these fermentations (see Fig. 2h, j).
Fig. 5 shows the changes in concentrations of organic acids duringcocoa fermentations. No lactic acid was detected in the pulp or nibs ofunfermented cocoa beans. In the 2011 fermentations, lactic acid wasfirst detected in the pulp at 48 h and increased to about 26 mg/g forbeans fermented in the absence of nisin (Fig. 5a). Notably, lacticacid (10 mg/g) was also produced during fermentation of these beansin the presence of nisin (Fig. 5c), where no growth of LAB wasdetected (see Fig. 1f). Lactic acid produced in the pulp was taken upby the nibs (Fig. 5e, g). For the 2012 fermentations in the absence ofnisin + lysozyme, lactic acid was produced in the pulp but at a lowerlevel (approx. 9 mg/g) than that for the 2011 beans (Fig. 5b), despite agreater association of LAB with this fermentation (see Fig. 2g). This lacticacid also transferred to the nibs (Fig. 5f). For fermentation of the 2012beans in the presence of nisin + lysozyme, no lactic acid was detectedin the pulp or nibs (Fig. 5d, h) and this correlated with the restrictedgrowth of LAB in these fermentations (see Fig. 2h, j).
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