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Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation.

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Relation http://ir.cftri.com/12082/
http://dx.doi.org/10.1016/j.lwt.2015.09.002
 
Title Inoculum of the starter consortia and interactive metabolic process in
enhancing quality of cocoa bean (Theobroma cacao) fermentation.
 
Creator Sandhya, M. V. S.
Yallappa, B. S.
Varadaraj, M. C.
Pura Naik, J.
Jaganmohan Rao, L.
Janardhan, P.
Pushpa, S. Murthy
 
Subject 04 Fermentation Technology
03 Cocoa
 
Description Fermentation of cocoa (Theobroma cacao) is the pivotal in the post-harvest process. Solid state
fermentation of the cocoa with inoculum of 10e60% of defined starter consortia of Saccharomyces cerevisiae,
Lactobacillus plantarum and Acetobacter aceti in cocoa fermentation boxes was carried out. The
microbial ecology, metabolism, bean chemistry and chocolate quality along with natural (control)
fermentation were evaluated. An inoculum of 10% resulted to temperature of 42 �C and pH 5.5. The
variation in microbial metabolites was indicative with reference to alcohol (2.3 ± 0.2 mg/g), lactic acid
(0.1 ± 0.3 mg/g), acetic acid (1.6 mg/g), anthocyanin (8.5 ± 0.5 mg/kg) and total polyphenols (34 ± 0.2 mg
ECE/g). The HPLC profiles revealed key alkaloids such as theobromine (2.2 ± 0.08 mg/g), caffeine
(1.92 ± 0.06 mg/g), theophylline (0.42 ± 0.03 mg/g). The sensory profile with 10% inoculum scored 8.5 on
hedonic scale and was significant (p < 0.05). High density cell culture (30e60%) resulted in undesirable
fermentation leading to low-quality cocoa beans. Use of 10% inoculum of starter consortia regulated
microbial succession, consistent fermentation and development of desirable characteristics of the cocoa
beans and potentially reduced the fermentation time to 3 days, as against that of 5e7 days in case of
natural fermentation.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12082/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2065%2C%20January%202016%2C%20Pages%20731-738.pdf
Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.