Microbiological, sensory and bromatological characterization of cocoa fermentation in ICS 95 and CCN 51 genotypes

Authors

DOI:

https://doi.org/10.14409/fa.2023.22.e0016

Keywords:

Microorganisms; fermentation; cocoa; genotypes; harvest., Microorganisms, fermentation, cocoa, genotypes, harvest

Abstract

The fermentation of cocoa is a process carried out by microorganisms whose composition and activity is relevant in the synthesis of precursor molecules for flavor and aroma. The objective of this study was to carry out a microbiological, sensory, and bromatological characterization of cocoa beans during the fermentation process in genotypes CCN 51 and ICS 95. For this, cocoa beans were extracted during the fermentation process, taking samples every 24 hours for seven days. In the laboratory, the isolation and identification of microorganisms present were carried out. Yeasts were identified using amplification of the ITS region (Internal Transcribed Spacer), while bacteria were identified by sequencing the 16S ribosomal RNA gene. Subsequently, cocoa beans were dried to 7% moisture, identifying the sensory profile from prepared cocoa liquor, through trained evaluators. The analyses allowed the identification of microorganisms such as Candida orthopsilosis, Hanseniaspora opuntiae, Issatchenkia orientalis, Saccharomyces cerevisiae, Kodamaea ohmeri, Tatumella sp., Tatunella ptyseos, Lysinibacillus, Lactiplantibacillus plantarum, Acetobacter pasteurianus, Acetobacter sp., Gluconobacter sp., Gluconacetobacter sp., Bacillus sp., Bacillus cereus and Serratia marcescens. Sensory analyses indicated that the ICS95 genotype presented better descriptors than CCN51, such as walnut, fruit and floral, reflecting more intense basic flavors. On the contrary, in the CCN51 genotype, a higher proportion of polyphenols, theobromine, and carbohydrates were detected. These results will allow determining the potential effects of these microorganisms on the sensory quality of cocoa beans, to significantly improve fermentation processes at an industrial level.

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Published

2023-12-11

How to Cite

Sánchez López, D. B., Rodriguez Silva, L. G., Espinosa Carvajal, M. R., & Coronado Silva, R. A. (2023). Microbiological, sensory and bromatological characterization of cocoa fermentation in ICS 95 and CCN 51 genotypes. FAVE Sección Ciencias Agrarias, 22, e0016. https://doi.org/10.14409/fa.2023.22.e0016