Martínez Muñoz Julián Felipe, Miramag Yaqueno Kevin Mauricio, Fernández Izquierdo Pablo, Ortiz Benavides Fedra
Department of Biology, University of Nariño, Pasto, Nariño, Colombia.
School of Basic Sciences, Technology and Engineering, National Open and Distance University, Pasto, Nariño, Colombia.
Int Microbiol. 2025 Sep 8. doi: 10.1007/s10123-025-00711-1.
This study investigates the impact of a defined starter culture on the fermentation of cocoa beans and its influence on the production of volatile and non-volatile compounds related to sensory quality. A microbial consortium comprising Saccharomyces cerevisiae, Pichia kudriavzevii, Levilactobacillus brevis, and Acetobacter okinawensis was selected based on their enzymatic activity and acid regulation properties. Fermentation trials showed that the starter culture enhanced the synthesis of key volatile compounds, particularly esters and higher alcohols, such as 2-phenylethanol and 2-phenylethyl acetate, which contribute floral and fruity aromas. Compared to artisanal fermentation, treatments with starter cultures exhibited lower levels of lactic and acetic acids and an increase in succinic acid, indicating a balanced acid profile and potential metabolic synergy between inoculated and native microbiota. The study also identified specific volatile compounds as potential biochemical markers to monitor fermentation progress. These findings support the application of functional starter cultures to standardize and improve cocoa fermentation, offering opportunities to enhance quality and value in small-scale production systems.
本研究调查了特定发酵剂对可可豆发酵的影响及其对与感官品质相关的挥发性和非挥发性化合物产生的影响。基于其酶活性和酸调节特性，选择了一个由酿酒酵母、库德里阿兹威毕赤酵母、短乳杆菌和冲绳醋酸杆菌组成的微生物群落。发酵试验表明，发酵剂促进了关键挥发性化合物的合成，特别是酯类和高级醇类，如2-苯乙醇和2-苯乙酸乙酯，它们带来花香和果香。与传统发酵相比，使用发酵剂处理的乳酸和乙酸含量较低，琥珀酸含量增加，表明酸谱平衡，接种微生物与本地微生物群之间存在潜在的代谢协同作用。该研究还确定了特定的挥发性化合物作为监测发酵进程的潜在生化标志物。这些发现支持使用功能性发酵剂来规范和改进可可发酵，为提高小规模生产系统的质量和价值提供了机会。
