Cocoa beans

Assessment of the Antimicrobial Properties of Ultraviolet Radiation Application and Different Types of Packaging during the Storage of Cocoa Beans

Marc Vincent Maheneck, Abraham Nkoue Tong, Jean Justin Essia-Ngang & Sylvain Leroy Sado Kamdem · Microbiology Research Journal International · 2025

Aim: To assess ultraviolet radiation microbial deactivation and impact of different types of packaging during the storage of dried cocoa beans. Study Design: Quasi experimental design. Place and Duration of Study: Department of Microbiology, Faculty of Science, University of Yaou...

Open access Research Article 10.9734/mrji/2025/v35i31553

Effect of Spoilage by Lipolytic Fungi Strains on Free Fatty Acids (FFA) Formation in Fermented and Dry Cocoa Beans

Tapé Joëlle Stéphanie, Houphouët Kouakou Richard, Koné Koumba Maï, Mounjouenpou Pauline, Guibert Benjamin, Métayer-Piro Isabelle, Montet Didier & Guéhi Tagro Simplice · Microbiology Research Journal International · 2023

Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality of butter fraction and chocolate manufactured. During primary post-harvest processing, cocoa beans harbor lipase producing mold speciess could trigger the accumulation of FFA. This study investi...

Open access Research Article 10.9734/mrji/2023/v33i41376

Assessment of the Diversity of Lactic Acid Bacteria Involved in Cocoa Fermentation of Six Main Cocoa Producing Regions of Côte d’ivoire

Evelyne C. Adiko, Hadja D. Ouattara, Ginette G. Doué & Sébastien L. Niamké · Annual Research & Review in Biology · 2018

Aims: The variability of lactic acid bacteria (LAB) species involved in cocoa bean fermentation would cause inconsistency in the quality of cocoa. The aims of this study is to investigate the physicochemical parameters of cocoa bean fermentation in order to assess the activity an...

Open access Research Article 10.9734/ARRB/2018/42194