Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico.
Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico.
Food Res Int. 2024 Oct;193:114821. doi: 10.1016/j.foodres.2024.114821. Epub 2024 Jul 28.
Traditional cocoa bean fermentation is a spontaneous process and can result in heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an option for creating consistent organoleptic profiles. This study proposes the mixture of Hanseniaspora opuntiae and Kluyveromyces marxianus (from non-cocoa fermentation) as starter culture candidates. The microorganisms and volatile compounds were analyzed during the cocoa fermentation process, and the most abundant were correlated with predominant microorganisms. Results showed that Kluyveromyces marxianus, isolated from mezcal fermentation, was identified as the dominant yeast by high-throughput DNA sequencing. A total of 63 volatile compounds identified by HS-SPME-GC-MS were correlated with the more abundant bacteria and yeast using Principal Component Analysis and Agglomerative Hierarchical Clustering. This study demonstrates that yeasts from other fermentative processes can be used as starter cultures in cocoa fermentation and lead to the formation of more aromatic esters, decrease the acetic acid content.
传统可可豆发酵是一个自发的过程，可能导致感官质量不均匀。出于这个原因，酵母整合的 starter cultures 可能是创造一致的感官特征的选择。本研究提出了 Hanseniaspora opuntiae 和 Kluyveromyces marxianus（来自非可可发酵）的混合物作为 starter cultures 的候选物。在可可发酵过程中分析了微生物和挥发性化合物，并且与主要微生物相关的最丰富。结果表明，Kluyveromyces marxianus 从 mezcal 发酵中分离出来，通过高通量 DNA 测序被鉴定为优势酵母。使用 HS-SPME-GC-MS 鉴定出的 63 种挥发性化合物通过主成分分析和凝聚层次聚类与更丰富的细菌和酵母相关。这项研究表明，来自其他发酵过程的酵母可以用作可可发酵中的 starter cultures，并导致形成更芳香的酯类，降低乙酸含量。
