Fermentation studies of stored cocoa beans.

Area of Science:

• Food Microbiology
• Fermentation Science
• Biochemistry

Background:

• Cocoa bean fermentation is crucial for chocolate flavor development.
• Microbial activity, particularly acetic and lactic acid bacteria, plays a significant role.
• Understanding the dynamics of these microorganisms and their metabolic byproducts is essential.

Purpose of the Study:

• To quantify acetic and lactic acid bacteria populations during cocoa fermentation.
• To measure acetic and lactic acid concentrations throughout the fermentation process.
• To investigate the correlation between microbial populations and acid production.

Main Methods:

• Enumeration of acetic and lactic acid bacteria using colony-forming units (c.f.u.) per gram of wet weight.
• Quantification of acetic and lactic acids using analytical chemistry methods.
• Statistical analysis to determine correlations between microbial counts and acid levels.

Main Results:

• Maximum populations of acetic and lactic acid bacteria reached 2.0×10^6 and 1.9×10^6 c.f.u./g wet weight, respectively.
• Acetic and lactic acids were detected from the second and fourth days, with maximums of 140 and 45 mg/10 g beans.
• A positive correlation was observed between the microbial populations and the produced acid amounts.

Conclusions:

• Acetic and lactic acid bacteria are key players in cocoa fermentation.
• The levels of these bacteria directly influence the production of acetic and lactic acids.
• These findings contribute to understanding the biochemical processes underlying cocoa flavor formation.