Abstract
The cocoa seeds from Brazilian Amazon are recognized for the high international market value in addition to the desirable aroma and taste. We aimed to identify yeast cultures in a natural cocoa fermentation process in one of the Amazonian regions of great importance in the cocoa beans market. Natural fermentation was carried out for seven days according to the methodologies of the producer and at 24 h intervals, seed samples were collected and physical-chemical and microbiological analyzes were performed. The contents of lipids, proteins, ash and moisture did not differ (p ≥ 0.05) differently from temperature, pH and total titratable acidity (p ≤ 0.05). We identified three species in the fermentation: Pichia kudriavzevii, Torulaspora delbrueckii and Saccharomyces cerevisiae, the most common being during the process. We can verify the importance of knowing the microbiota active in cocoa fermentation to propose improvements during this process of great economic importance for the Amazon region.
Highlights
Fermentation is one of the first steps in in chocolate manufacturing from cocoa (Theobroma cacao L.) seeds
We identified three species in the fermentation: Pichia kudriavzevii, Torulaspora delbrueckii and Saccharomyces cerevisiae, the most common being during the process
This study aimed to identify the active yeasts during the fermentation of cocoa beans from Tomé-Açu, State of Pará, Brazil, one of the largest chocolate producing regions in the Brazilian Amazon
Summary
Fermentation is one of the first steps in in chocolate manufacturing from cocoa (Theobroma cacao L.) seeds. The combination of wooden boxes and the practice of turning for five to seven days is a traditional procedure still widely used [1]. The diversity of yeasts present in cocoa fermentation is usually associated with the locality and process conditions (available nutrients, pH, temperatures, oxygen, etc.) that directly influence the fermenting bacteria and yeasts’ activity. Several studies reveal a wide diversity of yeasts in cocoa fermentation in different countries [3, 4]. The follow-up of some parameters is used as a reference for successful fermentation, among them: processing time, temperature of the environment and the mass, turning, pH and the acidity of the pulp, the fermentation system and existing microbiota [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
