6 月 28, 24
optimal aerobic fermenter manufacturer
Unveiling the Art of Cocoa Bean Fermentation | Duyvis Wiener
Day 1: The first day of fermentation is characterized by the growth of yeast res, lactic acid bacteria, and acetic acid bacteria. The beans undergo an exothermic reaction, which causes the temperature to rise to between 45°C and 50°C. Day 2-3: On the second and third day of fermentation, the temperature of the beans continues to rise
Industrial Fermentation: Principles, Processes, and Products
2015/1/1/ · The top layer (...