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Exploring cocoa bean fermentation mechanisms by kinetic modelling.

Mauricio Moreno-Zambrano1, Matthias S Ullrich1, Marc-Thorsten Hütt1

  • 1Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.

Royal Society Open Science
|February 28, 2022
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Summary
This summary is machine-generated.

Mathematical modeling enhances understanding of uncontrolled cocoa bean fermentation. This research validates key biochemical mechanisms and shows model parameters can reveal fermentation conditions, improving quality control.

Keywords:
Bayesian parameter estimationcocoa bean fermentationkinetic modellingtheoretical biology

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Area of Science:

  • Food Science
  • Biochemical Engineering
  • Mathematical Modeling

Background:

  • Cocoa bean fermentation lacks standardization, unlike other food industry processes.
  • A mechanistic understanding is crucial for cocoa bean quality control.

Purpose of the Study:

  • To enhance an existing mathematical model of cocoa bean fermentation by incorporating additional biochemical mechanisms.
  • To evaluate the capacity of model variants to describe experimental data and discriminate fermentation protocols.

Main Methods:

  • Analysis of 32 model variants, incorporating five additional biochemical mechanisms into a baseline model.
  • Evaluation against 23 experimental fermentation datasets.
  • Interpretation of results based on mechanism success and parameter-based discrimination of protocols.

Main Results:

  • Support found for fructose consumption by lactic acid bacteria and acetic acid production by yeast.
  • Model parameters demonstrated sensitivity to cultivar, temperature control, and fermentation vessel material (steel vs. wood).
  • Mathematical modeling proved effective in interpreting fermentation data, offering an alternative to chemical fingerprinting.

Conclusions:

  • Mathematical modeling provides valuable insights into cocoa bean fermentation mechanisms.
  • Model parameters can be used to infer empirical fermentation conditions, aiding quality control.
  • This approach offers a pathway to standardize and optimize cocoa bean fermentation processes.