The aim of the study was to optimize the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast. The juice fermentation process was effected by inoculating S. cerevisiae on 0.2 g of activated yeast/liter of juice for essay E1, and on 0.5 g of activated yeast/L for essay E2. Results reveal that increasing the pH value of the process effected in the acidic zone raised the rate of the essay inoculated with 0.5 g of yeast/liter than that inoculated with 0.2 g/L yeast/liter of juice. The amounts of the soluble extract transformed and yield of the transformed soluble extract were greater (90.60%) for E1 compared to those of E2 (84.41%). The efficacy of yeast utilized in the transformed soluble extract/100 g of the mucilage juice of cacao/gram was higher for essay E1 (81.95) compared to that of essay E2 (30.54).
Key words: Mucilage juice of cacao, ethylic fermentation, rate of yeast, soluble extract, yield of transformation, efficacy.
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