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  1. Abdul Samah O, Ibrahim N, Alimon H, Abdul Karim MI
    World J Microbiol Biotechnol, 1993 Sep;9(5):603-4.
    PMID: 24420212 DOI: 10.1007/BF00386306
    Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively. There was a positive correlation between the sizes of the relevant microbial populations and the amounts of acids produced during fermentation.
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