Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM) | Zendy

Nurul Husna Mahazar | Zendy; Z. Zakuan | Zendy; H. Norhayati | Zendy; A.S. MeorHussin | Zendy; Yaya Rukayadi | Zendy

Open Access

Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM)

Author(s) -

Nurul Husna Mahazar,

Z. Zakuan,

H. Norhayati,

A.S. MeorHussin,

Yaya Rukayadi

Publication year - 2017

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2017.154.159

Subject(s) - fermentation , starter , theobroma , cocoa bean , food science , response surface methodology , yeast , inoculation , biology , composition (language) , yeast extract , botany , chemistry , horticulture , biochemistry , chromatography , linguistics , philosophy

Inoculation of starter culture in cocoa bean fermentation produces consistent, predictable and high quality of fermented cocoa beans. It is important to produce healthy inoculum in cocoa bean fermentation for better fermented products. Inoculum could minimize the length of the lag phase in fermentation. The purpose of this study was to optimize the component of culture medium for the maximum cultivation of Candida sp. and Blastobotrys sp.

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