Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans
Main Article Content
Keywords
cacao beans, spontaneous fermentation, microorganisms, aroma precursors
Abstract
Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common practice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respectively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.
References
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Guehi, T.S., Zahouli, I.B., Ban-Koffi, L., Fae, M.A. and Nemlin, J.G., 2010. Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material. Int J. Food Sci. Technol 45(8): 1564–1571.
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Hamdouche, Y., Meile, J.C., Lebrun, M., Guehi, T., Boulanger, R., Teyssier, C. and Montet, D., 2019. Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans. Food Research International 119: 477–491. 10.1016/j.foodres.2019.01.001
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Janek, K., Niewienda, A., Wöstemeyer, J. and Voigt, J., 2016. The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors. Food Chemistry 211: 320–328. 10.1016/j.foodchem.2016.05.033
Jespersen, L., Nielsen, D.S., Hønholt, S. and Jakobsen, M., 2005. Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans. FEMS Yeast Research 5(4–5): 441–453. 10.1016/j.femsyr.2004.11.002
Jinap, S., Dimick, P. and Hollender, R., 1995. Flavour evaluation of chocolate formulated from cocoa beans from different countries. Food Control 6(2): 105–110. 10.1016/0956-7135(95)98914-M
Kone, K., Akueson, K. and Norval, G., 2020. On the production of potassium carbonate from cocoa pod husks. Recycling 5(3): 23. 10.3390/recycling5030023
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Kongor, J.E., Hinneh, M., Van de Walle, D., Afoakwa, E.O., Boeckx, P. and Dewettinck, K., 2016. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile— a review. Food Research International 82: 44–52. 10.1016/j.foodres.2016.01.012
Kostinek, M., Ban-Koffi, L., Ottah-Atikpo, M., Teniola, D., Schillinger, U., Holzapfel, W.H., and Franz, C.M., 2008. Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. Current Microbiology, 56(4): 306–314. 10.1007/s00284-008-9097-9
Kratzer, U., Frank, R., Kalbacher, H., Biehl, B., Wöstemeyer, J. and Voigt, J., 2009. Subunit structure of the vicilin-like globular storage protein of cocoa seeds and the origin of cocoa-and chocolate-specific aroma precursors. Food Chemistry 113(4):903–913. 10.1016/j.foodchem.2008.08.017
Lefeber, T., Janssens, M., Camu, N. and De Vuyst, L., 2010. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Applied and Environmental Microbiology 76(23): 7708–7716. 10.1128/AEM.01206-10
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