FIG. 3.

Changes in microbial numbers during two vanilla curing processes. Numbers were determined at 30°C (open columns) and 55°C (hatched columns) and expressed as the log number per gram (dry weight) of beans. (A) Fungal and yeast numbers at Tulungagung in 1998. (B) Fungal and yeast numbers at Payung in 1999. (C) Bacterial numbers at Tulungagung in 1998. (D) Bacterial numbers at Payung in 1999. Sampling times are indicated by day after the start of the process (lower row), and a letter depicting the stage from which the sample was obtained, followed by a number referring to the number of days the particular stage has been executed at the time of sampling (upper row). Columns: G, green beans; Sc, scalding; A. autoclaving; Sw, sunning-sweating; R, rack drying; C, conditioning (see also Fig. 1). Error bars indicate the standard deviations; all determinations were performed in duplicate.