A lab-scale model system for cocoa bean fermentation

Applied Microbiology and Biotechnology
Edwina RomanensSusanne Miescher Schwenninger

Abstract

Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3-12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 ...Continue Reading

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Citations

May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Jun 7, 2019·Journal of Food Science and Technology·Germaine Audrey Ngouambe TchouatcheuNicolas Niemenak
Feb 19, 2019·Heliyon·Efraín M Castro-AlayoFiorella P Cardenas-Toro
Jan 10, 2021·Journal of the Science of Food and Agriculture·Igor MoreiraRosane Schwan
May 16, 2021·Applied and Environmental Microbiology·Jatziri Mota-GutierrezLuca Cocolin

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