Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

Abstract

BACKGROUND: Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS:The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION: The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters.

Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation

“…The values obtained at the end of fermentation were similar to those stated by other authors, who have reported pH values of 5.0 (26,36,37). The gradual increase in pulp pH during fermentation can be attributed to the decrease in the concentration of citric acid since yeasts and bacteria break it down to metabolize the sugars present in the pulp (30,13).…”

“…Cocoa fermentation is a spontaneous microbiological process; it is known that the microorganisms that initiate it are yeasts, thanks to the high content of carbohydrates, low pH, and the limited availability of oxygen in the pulp (11). The main activity of yeasts is the production of ethanol from carbohydrates, in addition to the assimilation of citric acid and the degradation of pectin (12,13). This activity leads to the production of CO 2 favoring anaerobic conditions, allowing the development of lactic acid bacteria, which hydrolyze complex sugars, consume citric acid, and produce lactic acid, acetic acid, and mannitol (14).…”

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

“…Using starter cultures [9,37,[58][59][60][62][63][64][65][66][67][68][69][70][71][72][73][74][75] Using enzymes [76- Given the important role of microorganisms in cocoa fermentation, several studies propose the use of starter cultures as a strategy to improve cocoa quality and maintain reproducibility among fermentation batches [8,[58][59][60]. Potential starter cultures have also been studied to elucidate microbial diversity, structure, and functional and metabolic pathways.…”

Selección de levaduras promisorias para el desarrollo de un iniciador microbiológico promotor de la fermentación del cacao

“…Decimal dilutions were made up to 10 -6 ; the last three dilutions were cultured in malt extract medium placed in Petri dishes and in superficial extension with glass beads. The dishes were incubated at 35°C for 48 h, counting the colonies on the plate, which were multiplied by the dilution factor and by 10, expressing the results in colony-forming units per milliliter (CFU/mL) (16).…”