Microbiological, sensory and bromatological characterization of cocoa fermentation in ICS 95 and CCN 51 genotypes
DOI:
https://doi.org/10.14409/fa.2023.22.e0016Keywords:
Microorganisms; fermentation; cocoa; genotypes; harvest., Microorganisms, fermentation, cocoa, genotypes, harvestAbstract
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.
References
Adeniran, H.A., Adeniyi, D.M., & Taiwo, K.A. 2020. Microbiological Properties of Probioticated Kununzaki Drink Enriched with Cocoa Powder. European j. agric. food sci. 2(6),1-9. http://dx.doi.org/10.24018/ejfood.2020.2.6.139
Adler, P., Frey, L.J., Berger, A., Bolten. C.J., Hansen, C.E., & Wittmann C. 2014. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions. Appl. Environ. Microbiol. 80(15),4702-4716. https://doi.org/10.1128/AEM.01048-14
AOAC (Association of Official Analytical Chemists). 2016. Official methods of analysis of AOAC International. 20th ed. AOAC Int., Gaithersburg, MD, USA.
Assi-Clair, B.J, Koné, M.K., Kouamé, K., Lahon, M.C., Berthiot, L., Durand, N., ... & Guéhi TS. 2019. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. Eur. Food Res. Technol. 245(7),1459-1471. https://doi.org/10.1007/s00217-018-3181-6
Bergey, D.H. 1994. Bergey's manual of determinative bacteriology. Ed. Lippincott Williams. USA.763p.
Binh, P.T, Tru, N.V, Dung, V.T, Thoa, N.T, & Thao, P.V. 2017. Bacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam. J. Microbiol. Exp. 5(7),00176. https://doi.org/10.15406/jmen.2017.05.00176
Brandt, K., Nethery, M.A., O’flaherty, S., & Barrangou, R. 2020. Genomic characterization of Lactobacillus fermentum DSM 20052. BMC Genom.21(1),1-13. https://doi.org/10.1186/s12864-020-6740-8
Camu, N., De Winter, T., Addo, S.K., Takrama, J.S., Bernaert, H., & De Vuyst, L. 2008. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. J. Sci. Food Agric. 88(13), 288-2297. https://doi.org/10.1002/jsfa.3349
Castañeda-Secano, J., Rodriguez-Campos, J., & Lugo-Cervantes, E. 2016. Análisis del perfil de compuestos Volátiles de cacao criollo, durante el proceso de fermentación y secado por componentes. Disponible desde Internet en: https://ciatej.repositorioinstitucional.mx/jspui/bitstream/1023/414/1/An%C3%A1lisis%20del%20perfil%20de%20compuestos%20vol%C3%A1tiles.pdf (con acceso el 20/10/2022).
Cevallos-Cevallos, J.M., Gysel, L., Maridueña-Zavala, M.G., & Molina-Miranda, M.J. 2018. Time-related changes in volatile compounds during fermentation of bulk and fine-flavor cocoa (Theobroma cacao) beans. J. Food Qual. 1-14. https://doi.org/10.1155/2018/1758381
Costantini, A., Vaudano, E., Del Prete, V., Danei, M., & Garcia-Moruno, E. (2009). Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. J. Agric. Food Chem.57(22),10664-10669. https://pubs.acs.org/doi/abs/10.1021/jf9025426
Chagas-Junior, G.C.A., Ferreira, N.R., & Lopes, A.S. 2021. The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: An overview. Int. J. Food Sci. Technol. 56(2), 544-552. https://doi.org/10.1111/ijfs.14740
Lima, C.O.D.C., Vaz, A.B., De Castro, G.M., Lobo, F., Solar, R., Rodrigues, C., ... & Góes-Neto, A. 2021. Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation. Int. J. Food Microbiol. 93,103608. https://doi.org/10.1016/j.fm.2020.103608
De Vuyst, L., & Weckx, S. (2016). The functional role of lactic acid bacteria in cocoa bean fermentation. In: F. Mozzi, R.R. Raya & G.M. Vignolo (Eds.), Biotechnology of lactic acid bacteria: Novel applications. (pp301-326). Editions Blackwell-Wiley.
Delgado-Ospina, J., Acquaticci, L., Molina-Hernandez, J.B., Rantsiou, K., Martuscelli, M., Kamgang-Nzekoue, A.F., & Chaves-López, C. 2021. Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. Microorganisms. 9(1),28. https://www.mdpi.com/2076-2607/9/1/28
F&M Consulting. 2008. Estudio de caracterización del potencial genético de cacao en el Perú. Disponible desde Internet en: http://infocafes.com/portal/wp-content/uploads/2016/07/estudio_potencial_genetico.pdf (con acceso el 02/10/2022).
Fang, Y., Li, R., Chu, Z., Zhu, K., Gu, F., & Zhang, Y. 2020. Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation. Food Sci. Nutr. 8(8),4121-4133. https://doi.org/10.1002/fsn3.1701
Farrera, L., Colas De La Noue, A., Strub, C., Guibert, B., Kouame, C., Grabulos, J., ... & Teyssier, C. 2021. Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria. Fermentation. 7(1),42. https://doi.org/10.3390/fermentation7010042
Fernández, L., Langa, S., Martín, V., Maldonado, A., Jiménez, E., Martín, R., & Rodríguez, J.M. 2013. The human milk microbiota: origin and potential roles in health and disease. Pharmacol. Res. 69(1),1-10. http://dx.doi.org/10.1016/j.phrs.2012.09.001
Figueroa-Hernández, C., Mota-Gutierrez, J., Ferrocino, I., Hernández-Estrada, Z.J., González-Ríos, O., Cocolin, L., & Suárez-Quiroz, M.L. 2019. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans. Int. J. Food Microbiol. 301,41-50. https://doi.org/10.1016/j.ijfoodmicro.2019.05.002
GRAM, C. 1884. The differential staining of Schizomycetes in tissue sections and in dried preparations. Fortschritte der Medizin. 2,185-9. Disponible desde Internet en:https://web.archive.org/web/20160610220109/http://www.asmusa.org/ccLibraryFiles/FILENAME/0000000235/1884p215.pdf (con acceso el 7/10/2022).
Herrera-Rocha, F., Cala, M.P., Aguirre-Mejía, J.L., Rodríguez-López, C.M., Chica, M.J., Olarte, H.H., ... & Gonzalez-Barrios, A.F. (2021). Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Sci. Rep. 11(1),1-18. https://doi.org/10.1038/s41598-021-01427-8
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2009. NTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). NTC 1252.Cacao en grano. Especificaciones y requisitos de calidad. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2004. NTC 5278. Análisis Sensorial. Metodología. Análisis Secuencial. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2012. NTC 3501. Análisis Sensorial. Vocabulario. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2020. GTC 232. Análisis sensorial. Metodología. Guía general para el establecimiento de un perfil sensorial. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2017.GTC 280. Análisis sensorial. Directrices para la selección, entrenamiento y seguimiento de evaluadores sensoriales seleccionados y expertos. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2014. GTC 165. Análisis sensorial. Metodología. Guía general. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2009. GTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor. ICONTEC. COL.
Jaimes-Suárez, Y.Y., Agudelo, G.A., Báez-Daza, E. Y., Rengifo-Estrada, G.A., & Rojas-Molina, J. 2021. Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Santander. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA. Disponible desde Internet en: https://doi.org/10.21930/agrosavia.model.7404647
Jaimez, R.E., Barragan, L., Fernández-Niño, M., Wessjohann, L.A., Cedeño-Garcia, G., Cantos, I.S., & Arteaga, F. 2022. Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ. 9, e12676. https://doi.org/10.7717/PEERJ.12676/FIG-3
Lefeber, T., Janssens, M., Camu, N., & De Vuyst, L. 2010. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Appl Environ. Microbiol.76(23),7708-7716. https://doi.org/10.1128/AEM.01206-10
López-Suárez A, F., González, A., Herrera, F., & Reyes, A. 2021. Análisis metataxonómico de la fermentación espontánea de cacao de fino aroma en dos granjas industriales, Colombia. Estudio de caso. Departamento de Ingeniería Química y de Alimentos. Departamento de Ciencias Biológicas, Universidad de los Andes. https://repositorio.uniandes.edu.co/bitstream/handle/1992/51669/23495.pdf?sequence=1
Llerena, K., & Uriña, Z. (2017). Uso de cultivos iniciadores (Starter) en la fermentación de Cacao tipo nacional clon 103 y CCN-51 en la estación Pichilingue ubicada en Quevedo-Provincia de los Ríos. [Tesis Pregrado, Universidad de Guayaquil]. Biblioteca virtual: http://repositorio.ug.edu.ec/bitstream/redug/28030/1/TESIS-FINAL-MARZO.pdf
Machuca-Guevara, J.I., Suárez-Peña, E.A., Motte-Darricau, E., & Mialhe-Matonnier, E.L. (2019). Caracterización molecular de los microorganismos presentes durante el proceso fermentativo de los granos de cacao (Theobroma cacao). Rev. Perú. Biol. 26(4),535-542. http://dx.doi.org/10.15381/rpb.v26i4.17220
Mendoza-Salazar, M.M., Álvarez, O.L.M., Castañeda, M.P.A., & Medina, P.X.L. 2022. Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum. Food Microbiol. 101,103896.https://doi.org/10.1016/j.fm.2021.103896
Ministerio De La Protección Social (15 de febrero de 2011). Resolución 333 del 2011 Numeral 9.3. Por la cual se establece el reglamento técnico sobre los requisitos de rotulado o etiquetado nutricional que deben cumplir los alimentos envasados para consumo humano. Disponible desde Internet en: https://scj.gov.co/sites/default/files/marco-legal/R_MPS_0333_2011.pdf (con acceso el 15/10/2022).
Ordoñez-Araque, R.H., Landines-Vera, E.F., Urresto-Villegas, J.C., & Caicedo-Jaramillo, C.F. 2020. Microorganisms during cocoa fermentation: Systematic review. Foods Raw Mater. 8(1),155-162. http://doi.org/10.21603/2308-4057-2020-1-155-162
Ostovar, K., & Keeney, P.G. 1973. Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cacao beans. Journal of Food Science. 38(4), 611-617. https://doi.org/10.1111/j.1365-2621.1973.tb02826.x
Ouattara, H. G., & Niamké, S. L. 2021. Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire. Food Microbiol. 98, 103767. https://doi.org/10.1016/j.fm.2021.103767
Perez, M., Lopez-Yerena, A., & Vallverdú-Queralt, A. 2021. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Crit. Rev. Food Sci. Nutr.62(2),475-489. https://doi.org/10.1080/10408398.2020.1819769
Quintana-Fuentes, L.F., García Jerez, A., & Moreno Martínez, E. 2018. Perfil sensorial de cuatro modelos de siembra de cacao en Colombia. Entramado.14(2), 256-268. https://doi.org/10.18041/1900-3803/ENTRAMADO.2.4756
Rai, A. K., Pandey, A., & Sahoo, D. 2019. Biotechnological potential of yeasts in functional food industry. rends Food Sci. Technol. 83,129-137. https://doi.org/10.1016/j.tifs.2018.11.016
Rivera, G. 2017. Estudio de la actividad microbiana durante el proceso de fermentación en hìbridos de cacao (Theobroma cacao L.) mediante la adición de musáceas. Proyecto de investigación, Universidad Técnica Estatal de Quevedo, Ecuador. https://repositorio.uteq.edu.ec/bitstream/43000/2074/1/T-UTEQ-0061.pd
Rodrigo-Torres, L., Yépez, A., Aznar, R., & Arahal, D. R. 2019. Genomic insights into five strains of Lactobacillus plantarum with biotechnological potential isolated from chicha, a traditional maize-based fermented beverage from Northwestern Argentina. Front. Microbiol. 10, 2232. https://doi.org/10.3389/fmicb.2019.02232
Rojas-Molina, J., Ortiz-Cabralez, L., Escobar-Pachajoa, L., Rojas-Buitrago, M., & Jaimes-Suarez, Y. 2021. Descomposición y liberación de nutrientes en biomasa por poda de cacao (Theobroma cacao L.) en Rionegro, Santander, Colombia. Agron. Mesoam. 32(3), 888-900. https://doi.org/10.15517/am.v32i3.41608
Scalone, G. L. L., Textoris-Taube, K., De Meulenaer, B., De Kimpe, N., Wöstemeyer, J., & Voigt, J. 2019. Cocoa-specific flavor components and their peptide precursors. Int. Food Res. J. 123,503-515. https://doi.org/10.1016/J.FOODRES.2019.05.019
Schwan, R.F., & Wheals, A.E. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Crit. Rev. Food Sci. Nutr. 44(4), 205-221. https://doi.org/10.1080/10408690490464104
Sinche-Bósquez, P.D. (2013). Evaluación de los tiempos de Fermentación con la Adición de la Enzima Polifenol Oxidasa y Levadura Saccharomyces Cerevisiae para mejorar las características de Calidad (Aroma y Sabor) del cacao CCN-51 en la UTE Santo Domingo. [Tesis Pregrado, Tecnológica Equinoccial]. Biblioteca virtual: http://192.188.51.77/bitstream/123456789/19126/1/6884_1.pdf
Swings, J. (1993). The genera Acetobacter and Gluconobacter. In: A. Balows, H.G. Triiper, W. Harder & K.H. Schleifer. In The Prokaryotes, a handbook on the biology of bacteria, ecophysiology, isolation, identification and applications. (pp. 2268-2286). Editions Springer Verlag.
Swings, J. (1993). The genera Acetobacter and Gluconobacter. In The Prokaryotes, a handbook on the biology of bacteria, ecophysiology, isolation, identification and applications (2nd Edition. Vol. Ill Chapter 111, pp. 2268-2286(A. Balows, H.G. Triiper, M. Dworkin, W. Harder and K.H. Schleifer, Eds.); Springer Verlag.
Yang, H., Chen, T., Wang, M., Zhou, J., Liebl, W., Barja, F., & Chen, F. (2022). Molecular biology: Fantastic toolkits to improve knowledge and application of acetic acid bacteria. Biotechnol. Adv. (United States). 107911. https://doi.org/10.1016/j.biotechadv.2022.107911
Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M., Harris, H. M., Mattarelli, P., ... & Lebeer, S. (2020). A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70(4), 2782-2858. https://doi.org/10.1099/ijsem.0.004107
Adler, P., Frey, L.J., Berger, A., Bolten. C.J., Hansen, C.E., & Wittmann C. 2014. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions. Appl. Environ. Microbiol. 80(15),4702-4716. https://doi.org/10.1128/AEM.01048-14
AOAC (Association of Official Analytical Chemists). 2016. Official methods of analysis of AOAC International. 20th ed. AOAC Int., Gaithersburg, MD, USA.
Assi-Clair, B.J, Koné, M.K., Kouamé, K., Lahon, M.C., Berthiot, L., Durand, N., ... & Guéhi TS. 2019. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. Eur. Food Res. Technol. 245(7),1459-1471. https://doi.org/10.1007/s00217-018-3181-6
Bergey, D.H. 1994. Bergey's manual of determinative bacteriology. Ed. Lippincott Williams. USA.763p.
Binh, P.T, Tru, N.V, Dung, V.T, Thoa, N.T, & Thao, P.V. 2017. Bacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam. J. Microbiol. Exp. 5(7),00176. https://doi.org/10.15406/jmen.2017.05.00176
Brandt, K., Nethery, M.A., O’flaherty, S., & Barrangou, R. 2020. Genomic characterization of Lactobacillus fermentum DSM 20052. BMC Genom.21(1),1-13. https://doi.org/10.1186/s12864-020-6740-8
Camu, N., De Winter, T., Addo, S.K., Takrama, J.S., Bernaert, H., & De Vuyst, L. 2008. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. J. Sci. Food Agric. 88(13), 288-2297. https://doi.org/10.1002/jsfa.3349
Castañeda-Secano, J., Rodriguez-Campos, J., & Lugo-Cervantes, E. 2016. Análisis del perfil de compuestos Volátiles de cacao criollo, durante el proceso de fermentación y secado por componentes. Disponible desde Internet en: https://ciatej.repositorioinstitucional.mx/jspui/bitstream/1023/414/1/An%C3%A1lisis%20del%20perfil%20de%20compuestos%20vol%C3%A1tiles.pdf (con acceso el 20/10/2022).
Cevallos-Cevallos, J.M., Gysel, L., Maridueña-Zavala, M.G., & Molina-Miranda, M.J. 2018. Time-related changes in volatile compounds during fermentation of bulk and fine-flavor cocoa (Theobroma cacao) beans. J. Food Qual. 1-14. https://doi.org/10.1155/2018/1758381
Costantini, A., Vaudano, E., Del Prete, V., Danei, M., & Garcia-Moruno, E. (2009). Biogenic amine production by contaminating bacteria found in starter preparations used in winemaking. J. Agric. Food Chem.57(22),10664-10669. https://pubs.acs.org/doi/abs/10.1021/jf9025426
Chagas-Junior, G.C.A., Ferreira, N.R., & Lopes, A.S. 2021. The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: An overview. Int. J. Food Sci. Technol. 56(2), 544-552. https://doi.org/10.1111/ijfs.14740
Lima, C.O.D.C., Vaz, A.B., De Castro, G.M., Lobo, F., Solar, R., Rodrigues, C., ... & Góes-Neto, A. 2021. Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation. Int. J. Food Microbiol. 93,103608. https://doi.org/10.1016/j.fm.2020.103608
De Vuyst, L., & Weckx, S. (2016). The functional role of lactic acid bacteria in cocoa bean fermentation. In: F. Mozzi, R.R. Raya & G.M. Vignolo (Eds.), Biotechnology of lactic acid bacteria: Novel applications. (pp301-326). Editions Blackwell-Wiley.
Delgado-Ospina, J., Acquaticci, L., Molina-Hernandez, J.B., Rantsiou, K., Martuscelli, M., Kamgang-Nzekoue, A.F., & Chaves-López, C. 2021. Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. Microorganisms. 9(1),28. https://www.mdpi.com/2076-2607/9/1/28
F&M Consulting. 2008. Estudio de caracterización del potencial genético de cacao en el Perú. Disponible desde Internet en: http://infocafes.com/portal/wp-content/uploads/2016/07/estudio_potencial_genetico.pdf (con acceso el 02/10/2022).
Fang, Y., Li, R., Chu, Z., Zhu, K., Gu, F., & Zhang, Y. 2020. Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation. Food Sci. Nutr. 8(8),4121-4133. https://doi.org/10.1002/fsn3.1701
Farrera, L., Colas De La Noue, A., Strub, C., Guibert, B., Kouame, C., Grabulos, J., ... & Teyssier, C. 2021. Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria. Fermentation. 7(1),42. https://doi.org/10.3390/fermentation7010042
Fernández, L., Langa, S., Martín, V., Maldonado, A., Jiménez, E., Martín, R., & Rodríguez, J.M. 2013. The human milk microbiota: origin and potential roles in health and disease. Pharmacol. Res. 69(1),1-10. http://dx.doi.org/10.1016/j.phrs.2012.09.001
Figueroa-Hernández, C., Mota-Gutierrez, J., Ferrocino, I., Hernández-Estrada, Z.J., González-Ríos, O., Cocolin, L., & Suárez-Quiroz, M.L. 2019. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans. Int. J. Food Microbiol. 301,41-50. https://doi.org/10.1016/j.ijfoodmicro.2019.05.002
GRAM, C. 1884. The differential staining of Schizomycetes in tissue sections and in dried preparations. Fortschritte der Medizin. 2,185-9. Disponible desde Internet en:https://web.archive.org/web/20160610220109/http://www.asmusa.org/ccLibraryFiles/FILENAME/0000000235/1884p215.pdf (con acceso el 7/10/2022).
Herrera-Rocha, F., Cala, M.P., Aguirre-Mejía, J.L., Rodríguez-López, C.M., Chica, M.J., Olarte, H.H., ... & Gonzalez-Barrios, A.F. (2021). Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Sci. Rep. 11(1),1-18. https://doi.org/10.1038/s41598-021-01427-8
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2009. NTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). NTC 1252.Cacao en grano. Especificaciones y requisitos de calidad. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2004. NTC 5278. Análisis Sensorial. Metodología. Análisis Secuencial. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2012. NTC 3501. Análisis Sensorial. Vocabulario. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2020. GTC 232. Análisis sensorial. Metodología. Guía general para el establecimiento de un perfil sensorial. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2017.GTC 280. Análisis sensorial. Directrices para la selección, entrenamiento y seguimiento de evaluadores sensoriales seleccionados y expertos. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2014. GTC 165. Análisis sensorial. Metodología. Guía general. ICONTEC. COL.
ICONTEC (Instituto Colombiano de Normas Técnicas y Certificación). 2009. GTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor. ICONTEC. COL.
Jaimes-Suárez, Y.Y., Agudelo, G.A., Báez-Daza, E. Y., Rengifo-Estrada, G.A., & Rojas-Molina, J. 2021. Modelo productivo para el cultivo de cacao (Theobroma cacao L.) en el departamento de Santander. Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA. Disponible desde Internet en: https://doi.org/10.21930/agrosavia.model.7404647
Jaimez, R.E., Barragan, L., Fernández-Niño, M., Wessjohann, L.A., Cedeño-Garcia, G., Cantos, I.S., & Arteaga, F. 2022. Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ. 9, e12676. https://doi.org/10.7717/PEERJ.12676/FIG-3
Lefeber, T., Janssens, M., Camu, N., & De Vuyst, L. 2010. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Appl Environ. Microbiol.76(23),7708-7716. https://doi.org/10.1128/AEM.01206-10
López-Suárez A, F., González, A., Herrera, F., & Reyes, A. 2021. Análisis metataxonómico de la fermentación espontánea de cacao de fino aroma en dos granjas industriales, Colombia. Estudio de caso. Departamento de Ingeniería Química y de Alimentos. Departamento de Ciencias Biológicas, Universidad de los Andes. https://repositorio.uniandes.edu.co/bitstream/handle/1992/51669/23495.pdf?sequence=1
Llerena, K., & Uriña, Z. (2017). Uso de cultivos iniciadores (Starter) en la fermentación de Cacao tipo nacional clon 103 y CCN-51 en la estación Pichilingue ubicada en Quevedo-Provincia de los Ríos. [Tesis Pregrado, Universidad de Guayaquil]. Biblioteca virtual: http://repositorio.ug.edu.ec/bitstream/redug/28030/1/TESIS-FINAL-MARZO.pdf
Machuca-Guevara, J.I., Suárez-Peña, E.A., Motte-Darricau, E., & Mialhe-Matonnier, E.L. (2019). Caracterización molecular de los microorganismos presentes durante el proceso fermentativo de los granos de cacao (Theobroma cacao). Rev. Perú. Biol. 26(4),535-542. http://dx.doi.org/10.15381/rpb.v26i4.17220
Mendoza-Salazar, M.M., Álvarez, O.L.M., Castañeda, M.P.A., & Medina, P.X.L. 2022. Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum. Food Microbiol. 101,103896.https://doi.org/10.1016/j.fm.2021.103896
Ministerio De La Protección Social (15 de febrero de 2011). Resolución 333 del 2011 Numeral 9.3. Por la cual se establece el reglamento técnico sobre los requisitos de rotulado o etiquetado nutricional que deben cumplir los alimentos envasados para consumo humano. Disponible desde Internet en: https://scj.gov.co/sites/default/files/marco-legal/R_MPS_0333_2011.pdf (con acceso el 15/10/2022).
Ordoñez-Araque, R.H., Landines-Vera, E.F., Urresto-Villegas, J.C., & Caicedo-Jaramillo, C.F. 2020. Microorganisms during cocoa fermentation: Systematic review. Foods Raw Mater. 8(1),155-162. http://doi.org/10.21603/2308-4057-2020-1-155-162
Ostovar, K., & Keeney, P.G. 1973. Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cacao beans. Journal of Food Science. 38(4), 611-617. https://doi.org/10.1111/j.1365-2621.1973.tb02826.x
Ouattara, H. G., & Niamké, S. L. 2021. Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire. Food Microbiol. 98, 103767. https://doi.org/10.1016/j.fm.2021.103767
Perez, M., Lopez-Yerena, A., & Vallverdú-Queralt, A. 2021. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Crit. Rev. Food Sci. Nutr.62(2),475-489. https://doi.org/10.1080/10408398.2020.1819769
Quintana-Fuentes, L.F., García Jerez, A., & Moreno Martínez, E. 2018. Perfil sensorial de cuatro modelos de siembra de cacao en Colombia. Entramado.14(2), 256-268. https://doi.org/10.18041/1900-3803/ENTRAMADO.2.4756
Rai, A. K., Pandey, A., & Sahoo, D. 2019. Biotechnological potential of yeasts in functional food industry. rends Food Sci. Technol. 83,129-137. https://doi.org/10.1016/j.tifs.2018.11.016
Rivera, G. 2017. Estudio de la actividad microbiana durante el proceso de fermentación en hìbridos de cacao (Theobroma cacao L.) mediante la adición de musáceas. Proyecto de investigación, Universidad Técnica Estatal de Quevedo, Ecuador. https://repositorio.uteq.edu.ec/bitstream/43000/2074/1/T-UTEQ-0061.pd
Rodrigo-Torres, L., Yépez, A., Aznar, R., & Arahal, D. R. 2019. Genomic insights into five strains of Lactobacillus plantarum with biotechnological potential isolated from chicha, a traditional maize-based fermented beverage from Northwestern Argentina. Front. Microbiol. 10, 2232. https://doi.org/10.3389/fmicb.2019.02232
Rojas-Molina, J., Ortiz-Cabralez, L., Escobar-Pachajoa, L., Rojas-Buitrago, M., & Jaimes-Suarez, Y. 2021. Descomposición y liberación de nutrientes en biomasa por poda de cacao (Theobroma cacao L.) en Rionegro, Santander, Colombia. Agron. Mesoam. 32(3), 888-900. https://doi.org/10.15517/am.v32i3.41608
Scalone, G. L. L., Textoris-Taube, K., De Meulenaer, B., De Kimpe, N., Wöstemeyer, J., & Voigt, J. 2019. Cocoa-specific flavor components and their peptide precursors. Int. Food Res. J. 123,503-515. https://doi.org/10.1016/J.FOODRES.2019.05.019
Schwan, R.F., & Wheals, A.E. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Crit. Rev. Food Sci. Nutr. 44(4), 205-221. https://doi.org/10.1080/10408690490464104
Sinche-Bósquez, P.D. (2013). Evaluación de los tiempos de Fermentación con la Adición de la Enzima Polifenol Oxidasa y Levadura Saccharomyces Cerevisiae para mejorar las características de Calidad (Aroma y Sabor) del cacao CCN-51 en la UTE Santo Domingo. [Tesis Pregrado, Tecnológica Equinoccial]. Biblioteca virtual: http://192.188.51.77/bitstream/123456789/19126/1/6884_1.pdf
Swings, J. (1993). The genera Acetobacter and Gluconobacter. In: A. Balows, H.G. Triiper, W. Harder & K.H. Schleifer. In The Prokaryotes, a handbook on the biology of bacteria, ecophysiology, isolation, identification and applications. (pp. 2268-2286). Editions Springer Verlag.
Swings, J. (1993). The genera Acetobacter and Gluconobacter. In The Prokaryotes, a handbook on the biology of bacteria, ecophysiology, isolation, identification and applications (2nd Edition. Vol. Ill Chapter 111, pp. 2268-2286(A. Balows, H.G. Triiper, M. Dworkin, W. Harder and K.H. Schleifer, Eds.); Springer Verlag.
Yang, H., Chen, T., Wang, M., Zhou, J., Liebl, W., Barja, F., & Chen, F. (2022). Molecular biology: Fantastic toolkits to improve knowledge and application of acetic acid bacteria. Biotechnol. Adv. (United States). 107911. https://doi.org/10.1016/j.biotechadv.2022.107911
Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M., Harris, H. M., Mattarelli, P., ... & Lebeer, S. (2020). A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70(4), 2782-2858. https://doi.org/10.1099/ijsem.0.004107
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
Issue
Section
Articles
License
Copyright (c) 2023 FAVE Sección Ciencias Agrarias
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
