Matches in SemOpenAlex for { <https://semopenalex.org/work/W3136276630> ?p ?o ?g. }
Showing items 1 to 84 of
84
with 100 items per page.
- W3136276630 endingPage "012001" @default.
- W3136276630 startingPage "012001" @default.
- W3136276630 abstract "The objectives of this research were to characterise lactic acid bacteria (LAB) and acetic acid bacteria (AAB) which were isolated before and after fermentation of cacao beans, and to detect the flavor compounds in each of these steps. Samples were collected from a farmer in the Pidie District, Aceh Province, Indonesia who supplies the fermented cacao beans for a local chocolate factory located in Pidie Jaya District. The samples were collected before fermentation (F0) and after 5 days fermentation (F5) steps in duplicate. Five LAB and nine AAB were characterised for colony and cell morphology, catalase and oxidase tests, and growth resistance at low pH. The qualitative analysis of flavor compounds of the cacao beans were identified by Gas Chromatography Mass Spectrometry Solid Phase Microextraction (SPME-GCMS). The results showed that all isolates have a negative result on oxidase tests and only one AAB isolate could grow at pH 3. The reduction of phenethylamine during fermentation is desired because it gives off a fishy odor as a result of decarboxylation of amino acids by lactic acid bacteria. The detection of 3-octanyl acetate by its sweet floral fruity odor is expected. It is also interesting to note that a nutty taste and earthy aroma were detected indicating that trimethyl pyrazine and dimethyl pyrazine were present after fermentation even though they were not a major compound." @default.
- W3136276630 created "2021-03-29" @default.
- W3136276630 creator A5023520422 @default.
- W3136276630 creator A5027023559 @default.
- W3136276630 creator A5035003095 @default.
- W3136276630 creator A5037992767 @default.
- W3136276630 creator A5082792142 @default.
- W3136276630 creator A5087843309 @default.
- W3136276630 date "2021-03-01" @default.
- W3136276630 modified "2023-09-27" @default.
- W3136276630 title "Characteristics of lactic acid bacteria and acetic acid bacteria isolated before and after fermentation of cacao beans from Pidie, Indonesia and detection of the flavour compounds" @default.
- W3136276630 cites W1967953947 @default.
- W3136276630 cites W1972372825 @default.
- W3136276630 cites W1981001412 @default.
- W3136276630 cites W2048229233 @default.
- W3136276630 cites W2071574782 @default.
- W3136276630 cites W2134737106 @default.
- W3136276630 cites W2157167269 @default.
- W3136276630 cites W2279133129 @default.
- W3136276630 cites W2755782039 @default.
- W3136276630 doi "https://doi.org/10.1088/1755-1315/711/1/012001" @default.
- W3136276630 hasPublicationYear "2021" @default.
- W3136276630 type Work @default.
- W3136276630 sameAs 3136276630 @default.
- W3136276630 citedByCount "0" @default.
- W3136276630 crossrefType "journal-article" @default.
- W3136276630 hasAuthorship W3136276630A5023520422 @default.
- W3136276630 hasAuthorship W3136276630A5027023559 @default.
- W3136276630 hasAuthorship W3136276630A5035003095 @default.
- W3136276630 hasAuthorship W3136276630A5037992767 @default.
- W3136276630 hasAuthorship W3136276630A5082792142 @default.
- W3136276630 hasAuthorship W3136276630A5087843309 @default.
- W3136276630 hasBestOaLocation W31362766301 @default.
- W3136276630 hasConcept C100544194 @default.
- W3136276630 hasConcept C178790620 @default.
- W3136276630 hasConcept C185592680 @default.
- W3136276630 hasConcept C2775920511 @default.
- W3136276630 hasConcept C2776673659 @default.
- W3136276630 hasConcept C2777858148 @default.
- W3136276630 hasConcept C2778916471 @default.
- W3136276630 hasConcept C2780563676 @default.
- W3136276630 hasConcept C2780719635 @default.
- W3136276630 hasConcept C31903555 @default.
- W3136276630 hasConcept C523546767 @default.
- W3136276630 hasConcept C52708203 @default.
- W3136276630 hasConcept C54355233 @default.
- W3136276630 hasConcept C55493867 @default.
- W3136276630 hasConcept C86803240 @default.
- W3136276630 hasConceptScore W3136276630C100544194 @default.
- W3136276630 hasConceptScore W3136276630C178790620 @default.
- W3136276630 hasConceptScore W3136276630C185592680 @default.
- W3136276630 hasConceptScore W3136276630C2775920511 @default.
- W3136276630 hasConceptScore W3136276630C2776673659 @default.
- W3136276630 hasConceptScore W3136276630C2777858148 @default.
- W3136276630 hasConceptScore W3136276630C2778916471 @default.
- W3136276630 hasConceptScore W3136276630C2780563676 @default.
- W3136276630 hasConceptScore W3136276630C2780719635 @default.
- W3136276630 hasConceptScore W3136276630C31903555 @default.
- W3136276630 hasConceptScore W3136276630C523546767 @default.
- W3136276630 hasConceptScore W3136276630C52708203 @default.
- W3136276630 hasConceptScore W3136276630C54355233 @default.
- W3136276630 hasConceptScore W3136276630C55493867 @default.
- W3136276630 hasConceptScore W3136276630C86803240 @default.
- W3136276630 hasIssue "1" @default.
- W3136276630 hasLocation W31362766301 @default.
- W3136276630 hasOpenAccess W3136276630 @default.
- W3136276630 hasPrimaryLocation W31362766301 @default.
- W3136276630 hasRelatedWork W115095677 @default.
- W3136276630 hasRelatedWork W2234266733 @default.
- W3136276630 hasRelatedWork W2349026801 @default.
- W3136276630 hasRelatedWork W2360593067 @default.
- W3136276630 hasRelatedWork W2377023621 @default.
- W3136276630 hasRelatedWork W2383567139 @default.
- W3136276630 hasRelatedWork W2383887309 @default.
- W3136276630 hasRelatedWork W4205917723 @default.
- W3136276630 hasRelatedWork W4281915881 @default.
- W3136276630 hasRelatedWork W4291464342 @default.
- W3136276630 hasVolume "711" @default.
- W3136276630 isParatext "false" @default.
- W3136276630 isRetracted "false" @default.
- W3136276630 magId "3136276630" @default.
- W3136276630 workType "article" @default.