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Article

Spanish

ID: <

10670/1.oix4r1

>

Where these data come from
Microbial succession during spontaneous fermentation of cocoa in production units

Abstract

Summary Cocoa fermentation is determined by the growth of successions of various microbial groups which vary from region to region. This study carried out a characterisation of the samples taken from fermentation of production units in the Cauca Valley, at which the concentration of yeasts, lactic bacteria, acetic bacteria and mesophilic aerobic bacteria was measured for 5 days. In addition, the concentration of reducing sugars and pH of both cotyledon and mucilaginose testa was determined. After completion of fermentation, the degree of fermentation was determined (cutting test and fermentation index). The growth of yeasts, acetic bacteria and lactic bacteria was constant during the 5 days of fermentation evaluated, with the exception of sampling 1 which showed a decrease in BAA concentration. Average fermentation temperatures of 26, 27 and 25 °C were present, sugar consumption was 64.40, 88.78 and 98.27 % respectively for sampling points 1, 2 and 3. Understanding the behaviour of microbial groups and their biochemical responses makes it possible to understand the relationship between growth in cocoa microbiota and its final quality, which will improve the quality of derived products in the future.

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