|"Cacao fermentation is important for improvement of chocolate flavor, food industries, and nutrition. The protease enzyme from lactic acid bacteria (LAB) is thought to play a vital role because amino acids resulting from proteolysis are the major precursors of specific flavor compounds, such as various alcohols, aldehydes, acids, esters and sulfur compounds. The pH after 3 days of cacao fermentation will down from pH 5.0 to pH 3.0, where concentration of lactic acid increased from 0.3 (mg/g) to 5.0 (mg/g) were reported. The interesting of LAB when they produce strong antimicrobial activity against microbes including food spoilage organism and pathogen by producing various compounds such as organic acids, diacetyl, hydrogen peroxide and bacteriocins or bacterial peptid s during lactic acid fermentation. Lactic Acid Bacteria are known for their Probiotic properties are consider as food grademicrobes, and generally recognized as Safe (GRAS), used extensively in food industries and human nutrition. Many reports of Lactic Acid bacteria benefit of intestinal health and the immune system, as well as anti-carcinogenic, anti-diarrheal and hypocholesterolaemic effects, improve lactose utilization. As many as 75 percent of African and Native Americans and 90 percent of Asian-Americans are lactose intolerant. In this case, the lactic acid bacteria selected for use as Probiotic bacteria should be able to tolerated acid environment at least for 90 minute, attach to the epithelium, and grow in the lower intestinal tract before they can start providing any health benefits. Probiotic bacteria should be characterized in acid shock response which is varying among bacterial species.
OMICS Group International is one of the leading Open Access Publishers which is publishing more than 1000 articles every month with the support of 50,000+ editorial board members as editorial team and aimed to disseminate the scholarly knowledge to the scientific society. OMICS Group also organizing 3000+ International Scientific Conferences and events yearly all over the world with the support of 1000+ Scientific associations worldwide.
Scholarly journal is a peer-reviewed journal in which scholarship relating to a particular academic discipline is published. Scholarly journals serve as forums for the introduction and presentation for scrutiny of new research, and the critique of existing research. Content typically takes the form of articles presenting original research, review articles, and book reviews. The term Scholarly journal applies to scholarly publications in all fields; this article discusses the aspects common to all academic field journals.