On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof
| Autor: | Luc De Vuyst, William Gobert, Zoi Papalexandratou, Nicholas Camu, Timothy Lefeber |
|---|---|
| Přispěvatelé: | Industrial Microbiology |
| Rok vydání: | 2011 |
| Předmět: |
Limosilactobacillus fermentum
Industrial fermentation Saccharomyces cerevisiae Biology Microbiology chemistry.chemical_compound food Starter Carbohydrate fermentation Lactic acid bacteria Acetobacter Ethanol fuel Food science Acetic acid bacteria Cacao Denaturing Gradient Gel Electrophoresis food and beverages COCOA BEAN biology.organism_classification food.food Lactic acid Starter culture chemistry Taste Fermentation Food Science |
| Zdroj: | Vrije Universiteit Brussel |
| ISSN: | 1095-9998 |
| Popis: | Cocoa bean fermentations controlled by means of starter cultures were introduced on several farms in two different cocoa-producing regions (West Africa and Southeast Asia). Two starter culture mixtures were tested, namely one composed of Saccharomyces cerevisiae H5S5K23, Lactobacillus fermentum 222, and Acetobacter pasteurianus 386B (three heaps and one box), and another composed of L. fermentum 222 and A. pasteurianus 386B (seven heaps and one box). In all starter culture-added cocoa bean fermentation processes, the inoculated starter culture species were able to outgrow the natural contamination of the cocoa pulp-bean mass and they prevailed during cocoa bean fermentation. The application of both added starter cultures resulted in fermented dry cocoa beans that gave concomitant milk and dark chocolates with a reliable flavour, independent of cocoa-producing region or fermentation method. The addition of the lactic acid bacterium (LAB)/acetic acid bacterium (AAB) starter culture to the fermenting cocoa pulp-bean mass accelerated the cocoa bean fermentation process regarding citric acid conversion and lactic acid production through carbohydrate fermentation. For the production of a standard bulk chocolate, the addition of a yeast/LAB/AAB starter culture was necessary. This enabled an enhanced and consistent ethanol production by yeasts for a successful starter culture-added cocoa bean fermentation process. This study showed possibilities for the use of starter cultures in cocoa bean fermentation processing to achieve a reliably improved fermentation of cocoa pulp-bean mass that can consistently produce high-quality fermented dry cocoa beans and flavourful chocolates produced thereof. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect