Ingemann Fine Cocoa, Managua, Nicaragua; ZOTO, Buggenhout, Belgium.
Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
Int J Food Microbiol. 2019 Sep 2;304:106-118. doi: 10.1016/j.ijfoodmicro.2019.05.012. Epub 2019 Jun 2.
Nicaraguan cocoa bean fermentations of several single local cocoa varieties originating from the same region (North Highlands of Nicaragua, San Jose de Bocay/El Cuá) were compared to fermentations of blended cocoa varietals from other producing regions of the country (Waslala and Nueva Guinea) making use of High Throughput Sequencing techniques, metabolite target analysis and sensory evaluation of cocoa liquor samples. A succession of the important cocoa-related yeasts Hanseniaspora uvarum/opuntiae, Saccharomyces cerevisiae and/or Pichia kudriavzevii was seen for single varietals and Nueva Guinea fermentations, while Kazachstania humilis dominated the mid and end phase of the Waslala cocoa fermentations. Tatumella species (mainly Tatumella terrea and Tatumella punctata) predominated the bacterial community at the onset of all fermentations followed by unusually late (generally 2 days into the fermentations) appearance of Lactobacillus fermentum relative to fermentations in other parts of the World. Acetobacter spp. were the main acetic acid bacteria during all fermentations, but also Gluconobacter spp. were involved in some single-variety fermentations. All fermentations proved complete as determined by metabolite analysis with bean sucrose being fully depleted and pulp sugars exhausted after 48-72 h of fermentation. From an organoleptic point of view, all Nicaraguan cocoas of this study reflected fine fruity (citrus or berry-like) flavours with distinct herbal or caramel notes. Floral notes were associated with the cases where P. kudriavzevii was involved in the later stages of fermentation. Intense citrus/fruity character was related to high pulp and bean citrate concentrations. Off-notes were found in some over-fermented batches where Bacillus spp. was detected. No relation between cut-test results and organoleptic appreciation was seen.
对来自同一地区（尼加拉瓜北部高地，圣何塞德博卡伊/埃尔库阿）的几种单一当地可可品种的尼加拉瓜可可豆发酵进行了比较，这些发酵与来自该国其他生产地区（瓦斯拉拉和新几内亚）的混合可可品种的发酵进行了比较，利用高通量测序技术、代谢物目标分析和可可浆样品的感官评估。单一品种和新几内亚发酵中可见到重要的可可相关酵母汉逊酵母属/仙人掌属、酿酒酵母和/或毕赤酵母属的连续发酵，而瓦斯拉拉可可发酵的中、后期则以酒香酵母属为主。在所有发酵的开始阶段，塔图拉菌属（主要是塔图拉酵母和塔图拉刺酵母）占据了细菌群落的主导地位，而与世界其他地区的发酵相比，乳酸杆菌发酵相对较晚（通常在发酵的第 2 天）出现。醋杆菌属是所有发酵过程中的主要醋酸菌，但在一些单一品种的发酵过程中也涉及到葡萄糖酸杆菌属。所有发酵均被证明是完全的，这可以通过代谢物分析来确定，豆蔗糖在 48-72 小时的发酵后完全耗尽，果肉糖也被耗尽。从感官角度来看，本研究中所有的尼加拉瓜可可豆都反映出精细的水果味（柑橘或浆果味），带有独特的草本或焦糖味。花香与在发酵后期参与的毕赤酵母属有关。浓郁的柑橘/水果味与高果肉和豆柠檬酸浓度有关。在一些过度发酵的批次中发现了异味，其中检测到芽孢杆菌属。在切割测试结果和感官评价之间没有发现关系。
