摘要：The existence and isolation of Lactobacillus plantarum during cocoa bean fermentation was examined in this study. The results showed significant growth at the 24 and 48 h time points compared to the 0, 72 and 96 hour time points. L. plantarum 1, which represented rod-shaped bacteria, catalase negative and homofermentative with identification (ID) of 99.9% through a phenotypic API 50 HCL system (Biomerieux) was isolated. The effect of isolated L. plantarum on dark chocolate over a three month storage period was studied. The growth level of L. plantarum in dark chocolate and the mousse decreased until there were 81.25 ± 0% (6.5 ± 0 log cfu/g) and 76.88 ± 0.88% (6.2 ± 0.07 log cfu/g) in the samples, respectively. The physico-chemical properties of dark chocolate with L. plantarum were almost similar to control dark chocolate based on measurements of viscosity, texture hardness, pH, colour and water activity. However, the physico-chemical properties of dark chocolate mousse containing L. plantarum were significantly different compared to control and dark chocolate with L. plantarum over three months of storage at 4ºC. Overall, L. plantarum was able to grow in dark chocolate without changing the physico-chemical properties of the dark chocolate.
