The pH of unfermented pulp from beans harvested in 2011 was 3.8
(Fig. 3). During fermentation in the absence or presence of 500 ppm
Nisaplin, the pH of the pulp decreased to about 3.0 in the first 48 h,
after which it increased to 3.6–3.7 (Fig. 3a). The nibs had an initial pH
of 6.8 which decreased to 5.4–5.5 for fermentation in the absence or
presence of nisin (Fig. 3c). Similar trends were found for the beans
fermented in 2012 without or with 2500 ppm Nisaplin + 1000 ppm
Delvozyme, but the initial pH of the pulp was 3.9–4.0 and the final pH
was 4.6 for both fermentations (Fig. 3b). The nibs had an initial pH of
6.8 that decreased to 5.8–6.0 for fermentation in the absence or presence
of nisin + lysozyme (Fig. 3d). Similar data (not shown) were