Titel: A lab-scale model system for cocoa bean fermentation
Autoren: Romanens, Edwina
Näf, Rebecca
Lobmaier, Tobias
Pedan, Vasilisa
Freimüller Leischtfeld, Susette
Meile, Leo
Miescher Schwenninger, Susanne
Erschienen in: Applied Microbiology and Biotechnology
Band(Heft): 102
Heft: 7
Seiten: 1
3349
Seiten bis: 14
3362
Erscheinungsdatum: 28-Feb-2018
Sprache: Englisch / English
Fachgebiet (DDC): 630: Landwirtschaft
664: Lebensmitteltechnologie
Zusammenfassung: Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3–12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures.
Weitere Angaben: Online First Article (not assigned to an issue)
Departement: Life Sciences und Facility Management
Organisationseinheit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publikationstyp: Beitrag in wissenschaftlicher Zeitschrift / Article in scientific Journal
Art der Begutachtung: Peer review (Publikation)
DOI: 10.1007/s00253-018-8835-6
ISSN: 0175-7598
1432-0614
URI: https://digitalcollection.zhaw.ch/handle/11475/3396
Lizenz (gemäss Verlagsvertrag): Lizenz gemäss Verlagsvertrag / Licence according to publishing contract
Enthalten in den Sammlungen:Publikationen Life Sciences und Facility Management

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