Ozturk Gulustan, Young Glenn M
Dept. of Food Science and Technology, Univ. of California, Davis, CA, U.S.A.
Compr Rev Food Sci Food Saf. 2017 May;16(3):431-455. doi: 10.1111/1541-4337.12264. Epub 2017 Apr 21.
Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production for the purpose of the manufacture of modern chocolate are tied to the origin and development of cocoa bean fermentation and processing methods and the science of microbiology. To date, however, there has not been a study that discusses the impacts of both science and culture on the evolution of cocoa beans and cocoa bean processing. This work provides both a detailed overview of the evolution and historical development of cocoa, from its earliest forms to modern chocolate manufacturing, an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced. As a result, we present here the major microorganisms among all the ones that have been identified in previous studies. This database will aid researchers seeking standardized inoculants to drive cocoa bean fermentation, as well as serve as a guide for inventorying and assessing other food evolution-related studies regarding traditional and artisanal-based food systems.
可可在南美洲和中美洲的许多地区都是文化遗产的一部分，并且在那里的人类文化历史中发挥了重要作用。现代用于生产现代巧克力的可可豆生产方法与可可豆发酵和加工方法的起源及发展以及微生物学科学紧密相关。然而，迄今为止，尚未有研究探讨科学和文化对可可豆及可可豆加工演变的影响。这项工作既详细概述了可可从其最早形态到现代巧克力制造的演变和历史发展，深入讨论了可可豆发酵的生物化学，还汇编了主要研究，内容涉及发酵方法、微生物发酵中相互作用的科学依据及其研究方法，以及所产生的代谢物。因此，我们在此呈现先前研究中已鉴定出的所有主要微生物。该数据库将有助于研究人员寻找标准化接种剂以推动可可豆发酵，同时也可作为盘点和评估其他与传统和手工食品系统相关的食品演变研究的指南。
