Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans

K. F. Oussou, G. Guclu, H. Kelebek, S. Selli
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引用次数: 1

Abstract

Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common practice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respectively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.
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阐明微生物对科特迪瓦可可豆自发发酵和品质的贡献
可可豆是食品和饮料工业中最重要的原料之一。它们主要产自热带和亚热带森林。非洲是世界上最大的可可豆生产国,科特迪瓦仍然是世界上最大的可可豆生产国,估计年产量为300万吨。可可豆被用于许多食品中,如巧克力产品、可可脂、糖果产品、冰饮料、可可粉等。这些食品的质量和感官特征与经过不同加工处理的可可豆的质量和感官特征密切相关。可可豆周围的果肉富含水、糖、果胶、蛋白质、矿物质、维生素、柠檬酸和酚类化合物。采用多种不同的加工方法,发酵是采收后的关键处理,对可可豆及其相关产品的品质有很大影响。自然发酵是科特迪瓦可可农民的一种常见做法。参与这一过程的微生物主要是酵母(厌氧阶段),它在杀孢温度升高的情况下将含糖的纸浆转化为酒精,然后是乳酸菌和乙酸菌(好氧阶段),它们分别产生乳酸和乙酸。可可浆内部底物的降解导致香气前体和化合物的产生。本综述的目的是阐明影响科特迪瓦可可豆自发发酵的因素,并阐明原料在发酵过程中的转化。
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