Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (<i>Theobroma cacao</i>) Bean Fermentation
César E. Falconí | Viviana Yánez-Mendizábal | Roberto J. Haro | Darwin R. Claudio
Fine-aroma cocoa (<i>Theobroma cacao</i>) is one of Ecuador’s most iconic export products and comprises 63% of world production. Nevertheless, few advances have been made to improve fermentation processes that might benefit the development of chocolate’s organoleptic characteristics. The study of starter cultures, which seek to improve organoleptic properties or decrease fermentation time, has been investigated in other countries. The aim of this study was to analyze the effect of a native microbial cocktail based on two yeasts (<i>Torulaspora delbrueckii</i> and <i>Hanseniaspora uvarum</i>), a lactic acid bacterium (LAB) (<i>Limosilactobacillus plantarum</i>), and an acetic acid bacterium (AAB) (<i>Acetobacter ghanensis</i>) inoculated at the beginning of the fermentative process while tracking physical and biochemical variables, microbial population dynamics, and bean fermentation time. The starter culture caused changes in sugar and acid content and increased polyphenols, which in turn generated temperature and pH changes in the dough. The dynamics of yeast, AAB, and mesophilic microorganisms remain higher than the controls throughout the process. A decrease in filamentous fungi that affect the flavor and quality of beans was observed due to the production of acetic acid or secondary metabolites from yeasts and LAB, and resulted in 24% greater fermentation than spontaneous fermentation in only 96 h.
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