National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Cocoa fermentation is the post-harvest treatment with the greatest impact on the quality of merchantable cocoa beans, due to its random nature. To control this process, microorganisms have been proposed as starters. While some authors suggest the use of these starters in liquid form, others suggest the freeze-dried form. The aim of the present study is to determine the best form of microbial starters for cocoa bean fermentation. A microbial cocktail consisting of two yeasts, three lactic acid bacteria, one acetic acid bacteria and one Bacillus was used. Each microorganism was grown individually in two liters of its culture medium. After incubation, one liter of each starter was centrifuged and freeze-dried at -45°C/48hours, while the other liter was used for liquid fermentation. These starters were used to inoculate 10 kg of cocoa beans at a load of 10? Cells/g of beans per microbial group. Fermentation was carried out for six days, with samples taken every 12 hours to monitor bean quality by temperature, pH and acidity of pulp and cotyledon, fermentation index, reducing sugar content and Cut-test. The microbial cocktail with freeze-dried starters gave a fermentation index of over 1 after 84 hours of fermentation, compared with 144 days for the control and the cocktail with liquid starters, i.e. a time saving of two and a half days. Furthermore, the Cut-test results confirmed these results, with a time delay of one day. Temperature, pH, acidity and reducing sugar content also showed an acceleration of fermentation compared to the liquid starter and the control. In short, the use of microorganisms as freeze-dried starters allows the fermentation time of cocoa beans to be reduced, while at the same time contributing to bean quality. These starters can be proposed to reduce the variability of cocoa beans for semi-pilot scale fermentations and increase country revenues.
Aculey, P. C., Snitkjaer P., Owusu M., Bassompiere M., Takrama J., Nørgaard L., Petersen M. A. and Nielsen D. S. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics. Journal of Food Science, 2010, 75: S300-S307. https://doi.org/10.1111/j.1750-3841.2010.01710.x.
Afoakwa, E. O. Chocolate Science and Technology, WileyBlackwell. 2010. 275. https://doi.org/10.1002/9781444319880.
Afoakwa, E. O., Quao J., Budu A. S., Takrama J. and Saalia F. K. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans. International Journal of Food Sciences and Nutrition, 2011, 62: 755-764. https://doi.org/10.3109/09637486.2011.581224.
Agbo, N., Uebersax M. and Hosfield G. An efficient extraction technique of sugars from dry edible beans (Phaseolus vulgaris L.) and estimation on HPLC. Ann. Univ. Nation, 1985, 20: 167-187.
Ahoussi, J.-M., Ouattara H., Samagaci L., Kadet V., Ettien Y. and Niamké S. Assessment of Microbial Interactions between Potential Lactic Acid Bacteria Starters and Major Microorganisms During in vitro Fermentation in a Medium Similar to Cocoa Pulp in Côte d'Ivoire. Annual Research & Review in Biology, 2024, 39: 28-40. https://doi.org/10.9734/arrb/2024/v39i42072.
AOAC. Official methods of analysis of the AOAC. Volume 1. 1990. https://doi.org/10.1093/jaoac/73.1.11A.
Assi-Clair, B. J., Koné M. K., Kouamé K., Lahon M.-C., Berthiot L., Durand N., Lebrun M., Julien-Ortiz A., Maraval I. and Boulanger R. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. European Food Research and Technology, 2019, 245: 1459-1471. https://doi.org/10.1007/s00217-018-3181-6.
Bariah, K. Impact of fermentation duration on the quality of Malaysian cocoa beans using shallow box. KKU Res J, 2014, 19: 74-80. https://so01.tci-thaijo.org/index.php/APST/article/view/83104.
Bernfeld, P. Amylases α et β. Méthodes en enzymologie, 1955, 1: 149-158. https://doi.org/10.1016/0076-6879(55)01021-5.
Biehl, B., Brunner E., Passern D., Quesnel V. C. and Adomako D. Acidification, proteolysis and flavour potential in fermenting cocoa beans. Journal of the Science of Food and Agriculture, 1985, 36: 583-598. https://doi.org/10.1002/jsfa.2740360710.
Biehl, B., Heinrichs J., Voigt G., Bytof G. and Serrano P. 1996. Communication Nature of proteases and their action on storage proteins in cocoa seeds during germination as compared with fermentation, 12th Cocoa Research Conference, Salvador. Lagos, Nigeria: Cocoa Producers Alliance date, Place-Town, Countries, 18-23. http://dx.doi.org/10.1002/jsfa.2740331216.
Camu, N., González A., De Winter T., Van Schoor A., De Bruyne K., Vandamme P., Takrama J. S., Addo S. K. and De Vuyst L. Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana. Applied and Environmental Microbiology, 2008, 74: 86-98. https://doi.org/10.1128/AEM.01512-07.
Chagas, J., Albuquerque G. C., Ferreira N. R. and Lopes A. S. The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview. International Journal of Food Science & Technology, 2021, 56: 544-552. https://doi.org/10.1111/ijfs.14740.
Coe, S. D. and Coe M. D. The True History of Chocolate: Third Edition. Thames & Hudson, 2013. 280.
Coulibaly, P. M., Goualié B. G., Samagaci L., Ouattara H. G. and Niamké S. L. Screening of Thermotolerant Acetic Acid Bacteria Involved in Cocoa Fermentation in Six Major Cocoa Producing Regions in Côte d’Ivoire. Biotechnology Journal International, 2018, 21: 1-15. https://doi.org/10.9734/BJI/2018/41147.
Crafack, M., Mikkelsen M. B., Saerens S., Knudsen M., Blennow A., Lowor S., Takrama J., Swiegers J. H., Petersen G. B. and Heimdal H. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation. International journal of food microbiology, 2013, 167: 103-116. https://doi.org/10.1016/j.ijfoodmicro.2013.06.024.
De Vuyst, L. and Weckx S. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Journal of Applied Microbiology, 2016, 121: 5-17. https://doi.org/10.1111/jam.13045.
Dembele, A., Coulibaly A., Traoré S., Mamadou K., Silue N. and Abba T. Détermination du niveau de contamination de l’ochratoxine A (OTA) dans les fèves de cacao à l’exportation. Tropicultura, 2009, 27: 26-30. https://doi.org/10.4314/ijbcs.v2i1.39721.
Espin, S. and Samaniego I. Quality chemical parameters in almonds and cocoa liquor. Department of Nutrition and Quality, INIAP, 2006.
Falconí, C. E., Yánez-Mendizábal V., Haro R. J. and Claudio D. R. Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (Theobroma cacao) Bean Fermentation. Agronomy, 2023, 13: 2572. https://doi.org/10.3390/agronomy13102572.
FAO 2022. Food and Agriculture Organization of the United Nations, FAOSTAT database. Available. Available at: http://www.fao.org/faostat/en/#data/RP (accessed on 15.05.2022)
Fernández, R. D. R., Gallo F. W. M., Cedeño Á. M. G., Galeas M. M. P., Quinteros H. N. M., Ferrín L. M. C., Álvarez A. E. B. and Morante P. E. N. Efecto del tipo y tiempo de fermentación en la calidad física y química del cacao (Theobroma cacao L.) tipo nacional. Revista ciencia y tecnología, 2012, 5: 7-12. https://doi.org/10.18779/cyt.v5i1.120.
Figueroa-Hernández, C., Mota-Gutierrez J., Ferrocino I., Hernández-Estrada Z. J., González-Ríos O., Cocolin L. and Suárez-Quiroz M. L. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans. International journal of food microbiology, 2019, 301: 41-50. https://doi.org/10.1016/j.ijfoodmicro.2019.05.002.
Fossi, B. T., Achidi A. U., Tiencheu B., Bille E. Y., Takop G. N., Akwanwi C. M., Ndjouenkeu R. and Wanji S. Optimisation of inhibitory activity of lactic acid bacteria against ochratoxin A producing moulds isolated from cocoa using response surface methodology. European Journal of Biotechnology and Bioscience, 2016, 4: 17-26.
Gourieva, K. and Tserevitinov O. Method of evaluating the degree of fermentation of cocoa beans. USSR patent, 1979, 64654: 254.
Gutiérrez, T. J. State?of?the?art chocolate manufacture: A review. Comprehensive Reviews in Food Science and Food Safety, 2017, 16: 1313-1344. https://doi.org/10.1111/1541-4337.12301.
Gutiérrez-Ríos, H. G., Suárez-Quiroz M. L., Hernández-Estrada Z. J., Castellanos-Onorio O. P., Alonso-Villegas R., Rayas-Duarte P., Cano-Sarmiento C., Figueroa-Hernández C. Y. and González-Rios O. Yeasts as producers of flavor precursors during cocoa bean fermentation and their relevance as starter cultures: a review. Fermentation, 2022, 8: 331. https://doi.org/10.3390/fermentation8070331.
Hamdouche, Y., Meile J. C., Lebrun M., Guehi T., Boulanger R., Teyssier C. and Montet D. Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans. Food Research International, 2019, 119: 477-491. https://doi.org/10.1016/j.foodres.2019.01.001.
Hamid, A. and Lopez S. Quality and weight changes in cocoa beans stored under two warehouses' conditions in East Malaysia. Planter, 2000, 76: 619-638. https://www.cabidigitallibrary.org/doi/full/10.5555/20013014185.
Hernández?Hernández, C., López?Andrade P. A., Ramírez?Guillermo M. A., Guerra Ramirez D. and Caballero Perez J. F. Evaluation of different fermentation processes for use by small cocoa growers in Mexico. Food science & nutrition, 2016, 4: 690-695. https://doi.org/10.1002/fsn3.333.
Ho, V. T., Zhao J. and Fleet G. Yeasts are essential for cocoa bean fermentation. Int J Food Microbiol, 2014, 174: 72-87. https://doi.org/10.1016/j.ijfoodmicro.2013.12.014.
Horta-Téllez, H. B., Sandoval-Aldana A. P., Garcia-Muñoz M. C. and Cerón-Salazar I. X. Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia. Dyna, 2019, 86: 233-239. https://doi.org/10.15446/dyna.v86n210.75814.
Huerta-Conde, J., Schorr-Galindo S., Figueroa-Hernández C., Hernández-Estrada Z., Suárez-Quiroz M. and González-Rios O. Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation. Revista Mexicana de Ingeniería Química, 2021, 20: 239-256. https://doi.org/10.24275/rmiq/Bio1869.
ICCO International Cocoa Organization, Production QBCS XLVII No. 1 consulted 16.09.2023 (online). 2021a.
Koné, K., Akueson K. and Norval G. On the production of potassium carbonate from cocoa pod husks. Recycling, 2020, 5: 23. https://doi.org/10.3390/recycling5030023.
Kongor, J. E., Hinneh M., Van de Walle D., Afoakwa E. O., Boeckx P. and Dewettinck K. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review. Food Research International, 2016, 82: 44-52. https://doi.org/10.1016/j.foodres.2016.01.012.
Lefeber, T., Gobert W., Vrancken G., Camu N. and De Vuyst L. Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels. Food microbiology, 2011, 28: 457-464. https://doi.org/10.1016/j.fm.2010.10.010.
Lefeber, T., Janssens M., Camu N. and De Vuyst L. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Applied and Environmental Microbiology, 2010, 76: 7708-7716. https://doi.org/10.1128/AEM.01206-10.
Lefeber, T., Papalexandratou Z., Gobert W., Camu N. and De Vuyst L. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food microbiology, 2012, 30: 379-392. https://doi.org/10.1016/j.fm.2011.12.021.
Levai, L. D., Fru-Cho J., Tatsinkou, F. B. Nanganoa, L. T. Afoh, R. O.,, Tah Y., Monono E. Y., Tang E. N., Enow L. L. F. and Titanji V. P. K. A., J-F. T. K. Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods. International Journal of Microbiology and Biotechnology, 2023, 8: 10-18. https://doi.org/10.11648/j.ijmb.20230801.12.
Lima, L. J., Almeida M. H., Nout M. R. and Zwietering M. H. Theobroma cacao L.,“The food of the Gods”: quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Critical reviews in food science and nutrition, 2011, 51: 731-761. https://doi.org/10.1080/10408391003799913.
Lopez, A. Factors associated with cacao bean acidity and the possibility of its reduction by improved fermentation [cacau, amendoa, acidez, fermentacao]. Revista Theobroma, 1983, 13. http://192.168.3.118:8080/handle/1/981.
Mendoza, G. M., Pasteris S. E., Otero M. C. and Fatima Nader?Macías M. Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze?drying and storage. Journal of Applied Microbiology, 2013, 116: 157-166. https://doi.org/10.1111/jam.12359.
Nielsen, D. S. The microbiology of Ghanaian cocoa fermentations. The Royal Veterinary and Agricultural University, Denmark, 2006: 10-44. https://doi.org/10.1016/j.ijfoodmicro.2006.09.010.
Ninnin, P. Enjeux et dynamiques de la production de cacao d’Amérique du Sud, impacts des bioagresseurs du cacaoyer et de l’émergence du ravageur Carmenta foraseminis (Sesiidae). Montpellier SupAgro, 2020, :. https://doi.org/10.13140/RG.2.2.17635.48165.
Ouattara, H. D., Ouattara H. G., Droux M., Reverchon S., Nasser W. and Niamke S. L. Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production. International journal of food microbiology, 2017, 256: 11-19. https://doi.org/10.1016/j.ijfoodmicro.2017.05.008
Ouattara, H. G., Koffi B. L., Karou G. T., Sangaré A., Niamke S. L. and Diopoh J. K. Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation. World Journal of Microbiology and Biotechnology, 2008, 24: 1753-1760. https://doi.org/10.1007/s11274-008-9683-9.
Papalexandratou, Z., Camu N., Falony G. and De Vuyst L. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Food microbiology, 2011a, 28: 964-973. https://doi.org/10.1016/j.fm.2011.01.010.
Papalexandratou, Z., Kaasik K., Kauffmann L. V., Skorstengaard A., Bouillon G., Espensen J. L., Hansen L. H., Jakobsen R. R., Blennow A. and Krych L. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. International journal of food microbiology, 2019, 304: 106-118. https://doi.org/10.1016/j.ijfoodmicro.2019.05.012.
Samagaci, L., Ouattara H., Niamké S. and Lemaire M. Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region. Food Research International, 2016, 89: 773-780. https://doi.org/10.1016/j.foodres.2016.10.007.
Schwan, R. F. and Wheals A. E. The microbiology of cocoa fermentation and its role in chocolate quality. Critical reviews in food science and nutrition, 2004, 44: 205-221. https://doi.org/10.1080/10408690490464104.
Schwan, R. F. Cocoa fermentations conducted with a defined microbial cocktail inoculum. Applied and Environmental Microbiology, 1998, 64: 1477-1483. https://doi.org/10.1128/AEM.64.4.1477-1483.1998.
Shahbandeh, M. Global Cocoa Bean Production from 2020/21 to 2022/23, by Country, Vol, edited by, 2023, : Statista
Vervuurt, W., Slingerland M., Pronk A. and Van Bussel L. Modelling greenhouse gas emissions of cacao production in the Republic of Côte d’Ivoire. Agroforestry Systems, 2022, 96: 417-434. https://doi.org/10.1007/s10457-022-00729-8.
Yao, W., Doue G., Outtara H., Goualie B., Koua G. and Niamke S. Selection of potential Bacillus starters for cocoa beans fermentation improvement. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 2017, 41: 131-146.
Zarrillo, S., Gaikwad N., Lanaud C., Powis T., Viot C., Lesur I., Fouet O., Argout X., Guichoux E. and Salin F. The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon. Nature ecology & evolution, 2018, 2: 1879-1888. https://doi.org/10.1038/s41559-018-0697-x.
Citations |
 |
 |
 |
 |
