Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process

Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.

“…Dry starter microbes grow in the media of cocoa bean pulp. Microbes use nutrients in pulp such as glucose, fructose, sucrose and others (Kadow et al 2015). Substrate is used as an energy source and cell growth material.…”

“…Dry starter microbes grown in cocoa bean pulp media are able to use sources of sugar in the substrate to produce energy and growth. Sugar sources in the pulp are sucrose, glucose, and fructose (Kadow et al 2015). Superior dry starter microbes use sugar sources efficiently.…”

Cacao biotechnology: current status and future prospects

“…yeast, acetic acid bacteria and lactic acid bacteria) (Illeghems et al ., ; de Melo Pereira et al ., ), and the flavour precursors such as organic acids, reducing sugars and free amino acids are produced at the end of the process. In addition, the process of fermentation involves significant reduction in polyphenols (epicatechin and catechin) and alkaloids (methylxanthines caffeine, theobromine) found in raw cocoa beans that give rise to bitterness and unpleasant astringency (Kadow et al ., ; Lee et al ., ).…”

“…For instance, the powerful biotyping tool, matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry (MALDI‐TOF MS) method, has recently been used for molecular identification of micro‐organisms involved in cocoa bean fermentation (Miguel et al ., ; Schwenninger et al ., ). Recently, fermentation‐like incubation systems or laboratory‐scale fermentation methods have proven to be applicable for the fermentation process of fresh cacao seeds (Evina et al ., ; Kadow et al ., ). This system, which does not depend on micro‐organisms, may provide a better alternative to the natural fermentation process that is usually difficult to control.…”

“…Cocoa beans are the key raw materials in the production of chocolate and other cocoa‐based products. However, the freshly harvested cocoa beans do not contain the determinants of chocolate aroma or flavour, and hence, postharvesting processing of raw beans (fermentation, drying and roasting) is essential for optimum flavour formation (De Vuyst and Weckx, ; Kadow et al ., ; Kongor et al ., ; Loureiro et al ., ). The process of cocoa bean fermentation is trigged by action of micro‐organisms (e.g.…”