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. 2020 Jul 21;8(7):1086. doi: 10.3390/microorganisms8071086

Table 1.

Total yeast counts, pH, aw and moisture determined in cocoa beans before and after drying.

Production Stage Yeast Counts Log CFU/g pH a w Moisture (%)
Before drying 6.59 ± 0.46 a 5.3 ± 0.37 a 0.98 ± 0.21 a 42.6 ± 3.2 a
After drying 2.73 ± 1.71 b 5.1 ± 0.66 a 0.52 ± 0.11 b 3.4 ± 1.3 a

Mean and standard deviation of 19 different samples analysed. Different lowercase letters indicate significant (p < 0.05) differences between the samples before and after sun drying.