Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: A lab-scale model system for cocoa bean fermentation
Authors: Romanens, Edwina
Näf, Rebecca
Lobmaier, Tobias
Pedan, Vasilisa
Freimüller Leischtfeld, Susette
Meile, Leo
Miescher Schwenninger, Susanne
DOI: 10.1007/s00253-018-8835-6
Published in: Applied Microbiology and Biotechnology
Volume(Issue): 102
Issue: 7
Pages: 1
Pages to: 14
Issue Date: 28-Feb-2018
Publisher / Ed. Institution: Springer
ISSN: 0175-7598
Language: English
Subject (DDC): 630: Agriculture
664: Food technology
Abstract: Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3–12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures.
Further description: Online First Article (not assigned to an issue)
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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