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Production of heat during fermentation of cacao beans
Author(s) -
Kenten R. H.,
Powell B. D.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110711
Subject(s) - fermentation , pulp (tooth) , food science , microorganism , chemistry , biology , pulp and paper industry , bacteria , medicine , pathology , engineering , genetics
The heat produced during the fermentation of cacao beans could arise from the action of the bean enzymes as well as from the activities of micro‐organisms on the pulp which surrounds the beans. Experiments to ascertain the relative importance of each of these sources have shown that most of the heat produced arises from the activity of microorganisms in the pulp.