| Autor: |
Hirko, Biruk, Mitiku, Haimanot, Getu, Abukiya |
| Zdroj: |
Systems Microbiology and Biomanufacturing; 20230101, Issue: Preprints p1-12, 12p |
| Abstrakt: |
Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes. Microorganisms (yeast, lactic acid bacteria, and acetic acid bacteria) play a critical role in cacao fermentation by degrading mucilage pulp by producing a stabilized succession of enzymatic reactions that contribute to its quality. Nowadays, the majority of cacao fermentation practiced in our planet is in the traditional form to produce aroma flavor. The art of using starter culture to substitute naturally occurring microorganisms in cacao fermentation is crucial for the development of the aroma and flavor of cacao for sustainable uniformity and quality improvement and unique cacao flavor development. In this sense, this review presents an overview of cacao fermentation process and its impacts on quality, starter culture and microorganisms involved in cacao fermentation process, cacao bioactive compounds and its health benefits. Moreover, the research perspectives needed and the advance made in terms of fermentation process in order to reduce fermentation period are reviewed. |
| Databáze: |
Supplemental Index |
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