The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview
Gilson Celso Albuquerque Chagas, Nelson Rosa Ferreira, Alessandra Santos Lopes
Abstract
Summary Cocoa fermentation is a process that is constantly in evidence in the scientific world, as it is the pillar for the production of one of the most consumed foods in the world: the chocolate. Along with well‐applied fermentation techniques, careful handling and variety of fruit, the microbiota (or cocobiota) is responsible for imparting characteristic and desirable aromas to chocolate. In addition to providing the start of essential physical and chemical reactions inside the seed to reduce the astringency and natural bitterness of the seeds, the production of starter crops is an alternative to obtain fermented beans with specific desirable characteristics. In this review, we discuss the latest studies on cocobiota identification and the benefits of using starter cultures and we conclude that advances have been made in recent years with regard to improving the fermentation process after using starter cultures, like reducing time, producing desirable volatile compounds and inhibiting putrefactive compounds.