Fermented Cocoa Beans Research Articles

Growth Performance, Nutrient Digestibility, Carcass Characteristics and Organoleptic Properties of Broiler Chicken Fed Cocoa Bean Shell

The high cost of conventional feed ingredients has forced poultry farmers to concentrate on more accessible and reasonably priced alternative feed sources having considerable nutritional potential. One of these alternative feed sources is cocoa bean shell (CBS), which is widely available, inexpensive, and nutritious. There is limited research on the application of fermentation of bovine rumen filtrate on CBS in poultry production. A feeding trial for 56 days was conducted to investigate the dietary effect of rumen filtrate fermented cocoa bean shell (RFCBS) as partial replacement for maize on the performance of broiler chickens. Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 1:1, fermented for 24 hours and then dried. The dried fermented cocoa bean shell (FCBS) was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. Ross 308 broiler chicks (n=150) were randomly allotted into five treatments groups of thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design (CRD). Data on performance indices, hematological, nutrient digestibility, carcass characteristics and sensory evaluation collected during the experiment were subjected to ANOVA at α = 0.05. Results revealed that fermentation method employed had significant influence (P<0.05) on the chemical composition of cocoa bean shell used in this study. The crude protein (CBS: 8.18% – FCBS: 5.10%), ash (CBS: 10.40% - FCBS: 9.08%), nitrogen free extract (CBS: 57.64% - FCBS: 57.07%) content of the cocoa bean shell reduced after being fermented but increased its crude fibre content from 10.27% to 15.26%. It also helped to improve the phytochemical constituents of CBS. Dietary supplementation up to 10 % FCBS had comparable weight gain, feed intake and the best feed conversion ratio. Birds fed 10% FCBS based diet had improved (P<0.05) nutrient digestibility values when compared with other diets. Birds on 0 (2088.89g/b), 5 (2044.44g/b) and 10 (1944.44g/b) % FCBS had similar dressed weight but recorded significantly the highest value. Birds fed 10% FCBS based diet recorded the highest tenderness (8.33), juiciness (8.37), flavour (8.43), colour (8.30), aroma (8.37) and taste (8.00) values. Results indicated that the cost of the feed per kg (#2178.92 - 2229.23) decreased across the dietary treatments as the FCBS increased. It is concluded that FCBS can be incorporated up to 10 % in broiler chickens’ diet for better output in terms of weight gain, feed intake, feed conversion ratio, carcass trait sensory evaluation and better health status of the birds.

Fermented and Unfermented Cocoa Beans for Quality Identification Using Image Features

Fermented cocoa bean products are one of the high-quality requirements of the cocoa processing industry. On an automated industrial scale, early identification of cocoa bean quality is essential in the processing industry. This study aims to identify the condition of quality cocoa beans based on fermentation and non-fermentation characteristics. This study applies analysis based on static images taken using a camera with a distance variation of 5 cm, 10 cm, and 15 cm in both classes, with 500 image data each. The Feature extraction Approach uses the Oriented Gradient (HOG) method with a Support Vector Machine (SVM) classification technique. Image analysis of both object classes was also performed with a color change to show the dominance of the color pattern on the skin of the cocoa beans to be analyzed. The results showed that fermented cocoa beans show a color pattern and texture that tends to be darker and coarser than non-fermented cocoa beans. Computational results with performance analysis using Receiver Operating Characterisic (ROC) on both classes showed the results that the distance of 5 cm and 15 cm has 100% accuracy, but based on the best performance, comprehensively seen in terms of Precision, Recall, and F1-Score shows the best value is at a distance of 15 cm. The results of this research based on the literature review conducted have better achievements, thus enabling further research on the development of conveyor models with real-time video data for automation systems.

A Review of Electromagnetic Fields in Cellular Interactions and Cacao Bean Fermentation.

The influence of magnetic fields on biological systems, including fermentation processes and cocoa bean fermentation, is an area of study that is under development. Mechanisms, such as magnetosensitivity, protein conformational changes, changes to cellular biophysical properties, ROS production, regulation of gene expression, and epigenetic modifications, have been identified to explain how magnetic fields affect microorganisms and cellular processes. These mechanisms can alter enzyme activity, protein stability, cell signaling, intercellular communication, and oxidative stress. In cacao fermentation, electromagnetic fields offer a potential means to enhance the sensory attributes of chocolate by modulating microbial metabolism and optimizing flavor and aroma development. This area of study offers possibilities for innovation and the creation of premium food products. In this review, these aspects will be explored systematically and illustratively.

(S)-2,5-dioxopyrrolidin-1-yl-1-(4,6-dimethoxy-1,3,5-triazin-2-yl)pyrrolidine-2-carboxylate derivatization combined with UPLC/ESI-MS/MS as a powerful method for dipeptide determination in foods: An application example in fermented cocoa beans

Dipeptides play a crucial role in food flavor, as well as in physiological and nutritional functions. However, as comprehensive methods for determining dipeptides are still under development, the dipeptide composition of foods remains largely unexplored. This study proposed a novel analytical method for dipeptides by applying an amino acid determination technique we previously developed: (S)-2,5-dioxopyrrolidin-1-yl-1-(4,6-dimethoxy-1,3,5-triazin-2-yl)pyrrolidine-2-carboxylate (DMT-(S)-Pro-OSu) derivatization coupled with ultra-performance liquid chromatography–electrospray ionization tandem mass spectrometry (UPLC/ESI-MS/MS). The DMT-(S)-Pro-OSu derivatization of dipeptides improved both separation in LC and detection sensitivity in MS, allowing for the optimized acquisition of m/z and elution times for 313 available dipeptides, and enabling the absolute quantification of 126 dipeptides in a simultaneous analysis. Subsequent analysis of fermented cocoa beans detected and quantified 42 dipeptides, revealing distinct dipeptide profiles depending on the origin of the beans. Additionally, by conducting in silico analysis of the elution times for 313 dipeptides, a machine learning model was constructed that accurately predicts dipeptide elution times. The DMT-(S)-Pro-OSu-UPLC/MS/MS method and the elution time prediction model developed in this study are expected to contribute to the understanding of dipeptide composition in foods.

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.

In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes.

The Virome of Cocoa Fermentation-Associated Microorganisms.

Theobroma cacao plantations are of significant economic importance worldwide, primarily for chocolate production. During the harvest and processing of cocoa beans, they are subjected to fermentation either by microorganisms present in the environment (spontaneous fermentation) or the addition of starter cultures, with different strains directly contributing distinct flavor and color characteristics to the beans. In addition to fungi and bacteria, viruses are ubiquitous and can affect the quality of the fermentation process by infecting fermenting organisms, destabilizing microbial diversity, and consequently affecting fermentation quality. Therefore, in this study, we explored publicly available metatranscriptomic libraries of cocoa bean fermentation in Limon Province, Costa Rica, looking for viruses associated with fermenting microorganisms. Libraries were derived from the same sample at different time points: 7, 20, and 68 h of fermentation, corresponding to yeast- and lactic acid bacteria-driven phases. Using a comprehensive pipeline, we identified 68 viral sequences that could be assigned to 62 new viral species and 6 known viruses distributed among at least nine families, with particular abundance of elements from the Lenarviricota phylum. Interestingly, 44 of these sequences were specifically associated with ssRNA phages (Fiersviridae) and mostly fungi-infecting viral families (Botourmiaviridae, Narnaviridae, and Mitoviridae). Of note, viruses from those families show a complex evolutionary relationship, transitioning from infecting bacteria to infecting fungi. We also identified 10 and 3 viruses classified within the Totiviridae and Nodaviridae families, respectively. The quantification of the virus-derived RNAs shows a general pattern of decline, similar to the dynamic profile of some microorganism genera during the fermentation process. Unexpectedly, we identified narnavirus-related elements that showed similarity to segmented viral species. By exploring the molecular characteristics of these viral sequences and applying Hidden Markov Models, we were capable of associating these additional segments with a specific taxon. In summary, our study elucidates the complex virome associated with the microbial consortia engaged in cocoa bean fermentation that could contribute to organism/strain selection, altering metabolite production and, consequently, affecting the sensory characteristics of cocoa beans.

Occurrence of ochratoxin A in cocoa beans and bean-to-bar chocolates.

The growing health consciousness of consumers has led to an increase in the consumption of artisanal chocolates, mainly due to their recognized health benefits. However, processing steps such as fermentation and drying of cocoa beans can favor the growth of ochratoxigenic fungi. This study aimed to assess the occurrence of ochratoxin A (OTA) in cocoa beans (purchased from e-commerce and post-harvest processing) and bean-to-bar chocolates sold in Brazil. An HPLC-FLD method was validated, with recovery values between 84 and 97% and limits of detection and quantification of 0.04 and 0.01 µg/kg, respectively. OTA was detected in 30% of the cocoa bean samples studied (n = 43), with values ranging from < 0.04 to 1.18 µg/kg. Regarding the bean-to-bar chocolates (n = 62), the OTA concentrations ranged from < 0.04 to 1.11 µg/kg, with a prevalence in semi-sweet and dark chocolates. Despite representing a growing market, to the best of our knowledge, this is the first study to report OTA concentrations in bean-to-bar chocolates and Brazilian cocoa beans used to produce this type of chocolate.

Fermented cocoa bean shell by-product as an enhanced adsorbent for dye of the textile industry

Fermented cocoa bean shell by-product as an enhanced adsorbent for dye of the textile industry

Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time

Traditional cocoa bean fermentation is a spontaneous process and can result in heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an option for creating consistent organoleptic profiles. This study proposes the mixture of Hanseniaspora opuntiae and Kluyveromyces marxianus (from non-cocoa fermentation) as starter culture candidates. The microorganisms and volatile compounds were analyzed during the cocoa fermentation process, and the most abundant were correlated with predominant microorganisms. Results showed that Kluyveromyces marxianus, isolated from mezcal fermentation, was identified as the dominant yeast by high-throughput DNA sequencing. A total of 63 volatile compounds identified by HS-SPME-GC–MS were correlated with the more abundant bacteria and yeast using Principal Component Analysis and Agglomerative Hierarchical Clustering. This study demonstrates that yeasts from other fermentative processes can be used as starter cultures in cocoa fermentation and lead to the formation of more aromatic esters, decrease the acetic acid content.

Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation. The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors. Keywords: cocoa bean, ion calcium, pectinase, quality

Classification of Cocoa Beans Based on the Grade Level of Fermentation using KNN Algorithm

Objectives: This study aims to develop a cacao bean fermentation prototype, specifically this study covers: (1) Development of cacao bean fermentation device using Arduino microcontroller, (2) Creating a model that will be used in evaluating the fermented cocoa bean using KNN Algorithm, and (3) Evaluating the developed system using the ISO 9126 software quality model in terms of functionality, reliability, usability, efficiency, maintainability, and portability. Methodology: The researcher collected, presented, and analyzed the necessary data and information to address the research objectives. Reasons and justifications for the Developmental Model, Gantt chart, Data Gathering Procedure and Technique, Context Diagram, Data and Process Model, and Schematic Diagram are given. Findings: This study aimed to address these issues by automating the cacao bean fermentation process. A novel device was created and assessed using ISO 9126 and the K-Nearest Neighbor algorithm. The results demonstrated excellent performance in functionality (4.77), reliability (4.56), usability (4.58), efficiency (4.6), maintainability (4.6), and portability (4.56). The device effectively mixed cacao beans during fermentation and achieved an 85.3% accuracy rate in image classification. Novelty: In comparison to existing methods, the device surpassed expectations in terms of fermentation control and software reliability. Overall, the developed Cacao Bean Fermentation Device significantly enhances functionality and control, ensuring consistent quality in chocolate production. Keywords: Arduino Microcontroller, KNN algorithm, Image Analysis, Cacao Bean Fermentation

Amino acid profile behavior during the fermentation of Criollo cocoa beans

The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (Saccharomyces cerevisiae) to the fermentation mass increased the concentration of essential amino acids (63.0%) compared to the spontaneous process (61.8%). Moreover, this addition reduced the fermentation time (3–4 days less), demonstrating that the fermentation process with a starter culture allows obtaining a better profile of amino acids precursors of flavor and aroma.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

Flavor Precursor and Volatile Compounds Formation of Unfermented Cocoa Beans Hydrolyzed by Papain

Fermentation is notably crucial stage in the production of cocoa flavor precursors. Nevertheless, some cocoa plantations in Indonesia skip fermentation as the raw material is relatively small, and the fermentation period is extremely long. This study aimed to improve the flavor precursors in unfermented cocoa beans (var. forastero). Unfermented cocoa beans were hydrolyzed using papain at different concentrations and incubation times. The conditions to obtain the highest degree of hydrolysis were 3.3 U/mL (papain conc.) at 10 h incubation. After papain treatment, it exhibited lower reducing sugars and polyphenol content than unfermented cocoa beans. Besides, hydrophobic amino acids such as phenylalanine, valine, leucine, and isoleucine was increased. After roasting, volatile compounds for chocolate aroma were also presented. However, pyrazines, aldehydes, and esters, were still less than those in fermented cocoa beans. The results proved that the papain hydrolysis of unfermented cocoa beans can improve their flavor precursors and volatile compounds.

PENINGKATAN MUTU BIJI KAKAO MENGGUNAKAN TEKNOLOGI FERMENTASI DI DESA MASARI, PARIGI MOUTONG

Masari village is one of the cocoa production centers in Parigi Moutong regency, but in recent years cocoa production has decreased. The decline in cocoa production was due to the low selling value of cocoa beans, thereby reducing farmers' income. Farmers uncertain income caused the transition of crop commodities into plantation and food crops. The low selling value of cocoa beans was caused by the low quality of cocoa beans. One of the factors that caused the low quality of beans was post-harvest management, which is the cocoa bean fermentation process that is rarely done by the farmers. This community service program aims to provide knowledge about the correct bean fermentation method so they can improve the quality of cocoa beans. Service activities are carried out using counseling and training methods followed by demonstrations on how to ferment cocoa beans. In general, the counseling activity about the selection of cocoa pods that are ready to be harvested and fermentation procedures went well. The seed demonstration activity was also successful which was indicated by brown cocoa beans and had a fragrant smell. The target community already can carry out a good cocoa bean fermentation process. Cocoa bean fermentation technology can be used to improve the physical and chemical quality of cocoa beans so it can increase the value and sales of cocoa beans. The increase in sales will encourage farmers to develop a cocoa-based farming system.

Significant potential of tape yeast and plant leaves as a cover for fermented cocoa (Theobroma cacao L.) beans to generate qualities of dry cocoa beans

The purpose of this study was to determine the response to the addition of tape yeast and various cover leaves in the fermentation process of quality cocoa beans (Theobroma cacao L.) according to the Indonesian National Standard (SNI). This research was conducted at PT Perkebunan Nusantara (PTPN) XII, Ngrangkah Pawon plantation, Kediri Regency and Laboratory of Agrotechnology, Universitas Darussalam Gontor in April-August 2020. The research design used a factorial completely randomized design (CRD). The first factor was the addition of tape yeast (R) which consisted of 5 levels, namely: no yeast (R0), the addition of 0.5% tape yeast (R1), 1.0% (R2), 1.5% (R3), and 2.0% (R4). The second factor was plant leaves (D) which consisted of 5 levels, namely: D1 (banana leaves), D2 (teak leaves), D3 (taro leaves), D4 (papaya leaves) and D5 (bamboo leaves). Observation parameters included fermentation temperature of cocoa beans, pulp acidity (pH) of cocoa beans, the account of cocoa beans per 100 g, moisture content, sugar content, cut test and, phytochemical qualitative test. Observation data were analyzed by using analysis of variance (ANOVA) and further tested with LSD 5%. The addition of tape yeast and plant leaves as a cover for fermented cocoa beans improved the quality of the dry cocoa beans. There was no interaction between the addition of tape yeast and plant leaves as a cover for fermented cocoa beans in all observations of the quality of dry cocoa beans. The addition of 1% tape yeast improved the quality of fermented cocoa beans on the parameters of fermentation temperature on day 2 (43.2℃), the account of cocoa beans per 100 g (93.8 cocoa beans), sugar content (2.8°Bx) and brown seed color (99.2%). Teak leaves, taro leaves, papaya leaves and bamboo leaves can be used as a cover for fermenting cocoa beans such as banana leaves which are commonly used by farmers.

Concentraciones de glifosato y 2,4-diclorofenoxiacético en granos, hojas y suelos en cultivos de cacao (Theobroma cacao L.) en la región San Martín, Perú

El objetivo de la investigación se centró en identificar parcelas cacaoteras con presencia de glifosato y 2,4-diclorofenoxiacético; así como cuantificar estas moléculas en suelos, hojas y granos fermentados secos de cacao en 16 zonas productoras de cacao (Theobroma cacao L.) en la región San Martín. Las muestras se analizaron mediante cromatografía líquida de ultra alta resolución (UHPLC). Encontrándose concentraciones de glifosato en suelos entre 0,1751 y 0,5925 ppm; por su parte en hojas de cacao se encontraron concentraciones entre 0,0015 y 0,2639 ppm. En granos secos fermentados de cacao se obtuvieron valores de glifosato entre 0,0427 y 0,5518 ppm. En lo referente a valores de 2,4-diclorofenoxiacético, los suelos presentaron concentraciones desde 0,2248 hasta 0,7201 ppm; mientras que en hojas se reportaron valores entre 0,0011 y 0,3307 ppm. En granos secos de cacao la cuantificación fue desde 0,0708 hasta 0,6491 ppm. Se estableció que existen contrastes significativos (p &lt; 0,05) entre las cantidades de glifosato y 2,4-diclorofenoxiacético en suelos, hojas y granos secos de cacao. Afinando que los valores de glifosato y 2,4-diclorofenoxiacético encontrados en granos secos de cacao en el 93,75% de las parcelas superan los LMR que dicta la NTS No 128-2016/MINSA/DIGESA que es de 0,1 ppm para dichos analitos.

Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage

Good-quality chocolate can be produced only from good-quality cocoa beans. The cocoa bean quality can be improved using indigenous Lactiplantibacillus plantarum HL-15 as a starter culture in fermentation. The functionality of chocolate can be enhanced by the addition of probiotic L. plantarum Dad-13. This research aimed to evaluate the physicochemical, microbiological, and sensory characteristics of the probiotic chocolate bar Dad 13 made from fermented cocoa beans L. plantarum HL-15 during storage at different temperatures. The research was conducted in three stages. The first stage was the cocoa bean fermentation with and without L. plantarum HL-15, the second stage was probiotic chocolate bar Dad-13 production, and the third stage was the storage of probiotic chocolate bar Dad-13 at temperatures of 4 and 26°C. This study found that adding L. plantarum HL-15 to the fermentation could produce good-quality cocoa beans, prevent the growth of fungi presented by the pH and Aw of cocoa beans, and form a probiotic chocolate bar during storage. Storage at 4°C maintained the viability of L. plantarum Dad-13 and minimized fat breakdown. The organoleptic attributes of the probiotic chocolate bar Dad-13 during storage at 4 and 26°C were not significantly different (p &gt; 0.05).

The Effect of Yeast Antagonist Isolated from the Fermentation of Cocoa Beans (Theobroma cacao) from Lampung, Indonesia, on the Growth of Aspergillus flavus UNJCC F-55

Mold is one of the microorganisms that causes damage to cocoa fruit because it produces mycotoxins as secondary metabolites that can decrease the crop yield. One type of pathogenic mold that destroys cocoa fruit is Aspergillus flavus. A. flavus produces aflatoxin B1 which is the most potent hepatotoxin and carcinogen to humans. Amongst the most effective ways to avoid alpha-toxin contamination in cocoa beans is to inhibit the growth of A. flavus in the beans. However, the use of pesticides and fungicides can increase the development of resistant strains of fungi and have a negative impact on the environment and human health. Therefore, we need other alternatives such as bio-control agents using antagonistic microorganisms, including yeasts. Thus, this study aims to characterize yeasts isolated from the fermented cocoa beans (Theobroma cacao) from Lampung, Indonesia, and evaluate their ability to inhibit the growth of Aspergillus flavus UNJCCF-55. The methods used were yeast screening, dual culture technique for antagonistic test, and morphological characterization. The 37ºC-growth screening gave 89 out of 98 yeast isolates. The subsequent antagonist test resulted in 13 isolates with the highest inhibition zone against A. flavus UNJCCF-55. These yeast isolates were macroscopically of smooth surface, butyrous texture, milky white color, irregular edges, and convex elevation. Microscopic observation showed that the isolates have oval cell shape, asexual reproduction of budding, and non-hyphae structure.&#x0D; Keywords: yeast antagonist, cocoa fermentation, aspergillus flavus

Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa.

The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao ("criollo variety") and Barlovento ("trinitario variety") regions of Venezuela, after roasting (in the shell at 110-180 °C for 15-60 min) and alkalisation (with sodium bicarbonate or potassium carbonate, at concentrations of 10-25 g/kg in order to evaluate the impact of these operations. The highest furosine contents (up to 249 mg/100 g of protein) were found in fermented, sun-dried samples, and were higher in the nibs than in the shells. The acrylamide content increased in line with the temperature, to 160 °C in the shells, and to 180 °C in the nibs. At temperatures of up to 140 °C, the acrylamide content was higher in the shells than in the nibs. The furan content increased in line with the temperature and in this case too, was greater in the shells. The content of both furosine and furan decreased with alkalisation, while the presence of acrylamide was irregular and determined by the roasting temperature and the alkalising agent employed. Although the furosine, acrylamide and furan contents varied between the beans from the two regions and the varieties considered (Chuao and Barlovento), these three compounds were correlated to a statistically significant degree.