Impact of Heap Fermentation of Cocoa on Microbial Dynamics and Soil Physicochemical Parameters
Impact of Heap Fermentation of Cocoa on Microbial Dynamics and Soil Physicochemical Parameters作者机构：Institut de Recherche Agricole pour le D~veloppement (IRAD) Yaound~ PO Box: 2067 Cameroon Higher Institute of Environmental Sciences (HIES) Yaoundd PO Box: 16 317 Cameroon
出 版 物：《Journal of Life Sciences》 (生命科学（英文版）)
年 卷 期：2015年第9卷第6期
页 面：286-297页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 07[理学] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程] 0713[理学-生态学]
主 题：Cocoa pods heap fermentation soil cocoa lixiviate.
摘 要：The overall objective of the present study is to evaluate the impact of the heap fermentation of cocoa on microbial dynamics and physicochemical parameters of the soil. The methodology was to heap fermentation broad beans 600 cocoa pods moved to a place after the soil was taken for microbiological and physicochemical analyzes considered the control sample. In addition, cocoa lixiviate and soil were subjected to analyze. Chemical analysis of cocoa lixiviate revealed the absence of heavy metals such as cadmium, chromium. It appears from the analysis of soil than clays represent on average 46.67%, 8.03% for fine silt, heavy silt 5.69%, 15.39% fine sands and heavy sands 20.02%. Microbiological analysis revealed the abundance of total coliform up to 4.6× 103 CFU/g soil. The variations of the abundance of yeasts are 0.01 × 103 CFU/g soil obtained on day 2 at 12 o＇clock to 3.5 × 103 CFU/g soil observed on day 3 to 18 pm （0-3 cm deep）. However, further study on the assessment of biodiversity after the fermentation would determine its species richness.
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