Cocoa Fermentation: Microbial Dynamics and Impact on Flavor and Quality

Le résumé fourni par la source

Cocoa fermentation is a critical postharvest process essential for the development of the characteristic flavor precursors, aroma, and functional properties of cocoa. This chapter presents an overview of cocoa fermentation techniques, detailing the roles of key members of this microbial consortium—including yeasts, lactic acid bacteria, and acetic acid bacteria—and their metabolic interactions. It delves into the microbial ecology and biochemical transformations during fermentation, exploring the biochemical and enzymatic pathways involved in bean transformation and flavor generation, and how environmental conditions and microbial succession affect final cocoa quality. Challenges such as contamination, batch variability, and the formation of off-flavors are discussed.

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