cocoa organic beans fermented

الوصف

organic cocoa bean from Dominican republic select product (he pulp surrounding the beans undergoes a fermentation process, which develops the colour and flavour of the beans. The initial anaerobic, low pH and high sugar conditions of the pulp favour yeast activity. Some research carried out revealed *4 strains of yeast on fermenting cocoa; another research by Rombouts identified *6 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide. Bacteria then start oxidising the alcohol into lactic acid and then, as conditions become more aerobic, acetic acid. This produces heat and raises the temperature in the first *4 hours. As the pulp breaks down and drains away bacteria continue to be active until fermentation is complete. The yeasts found during cocoa fermentation come from the surrounding environment, *****, soil, trees etc. The species most frequently found at this stage are the Saccharomyces spp (in particular S. cerevisiae, Candida krusei, Kloeckera apiculata, Pichia fermentans, Hansenula anomola and Schizosaccharomyces pombe ). Research by Hansen and Welty shows that yeasts multiply very rapidly during fermentation and are able to survive drying and storage. One can find up to **7 yeast/gram in stored beans. After fermentation the cocoa beans are dried)