Which organisms are involved in the fermentation of chocolate?

Which organisms are involved in the fermentation of chocolate?

The pulp surrounding the cocoa beans is fermented by various microbes including yeasts, lactic acid bacteria, and acetic acid bacteria. The resulting high temperature and products produced by these microbes, such as the ethanol from yeast, kill the beans and contribute to the flavoring of the chocolate [2].

What microorganisms are used in fermentation?

The fermenting microorganisms mainly involve L.A.B. like Enterococcus, Streptococcus, Leuconostoc, Lactobacillus, and Pediococcus [6] and yeasts and molds viz. Debaryomyces, Kluyveromyces, Saccharomyces, Geotrichium, Mucor, Penicillium, and Rhizopus species [7–10].

What is the fermentation process of making chocolate?

In chocolate, fermentation is the process that creates aromas, bold flavor and rich color. There are two stages: alcohol and acetic fermentation. First, natural yeast converts the sugars in the cocoa pulp into alcohol. Then bacteria oxidize the alcohol into acetic acid.

How does fermentation with microbes change the flavor of a product?

During fermentation, these tiny microorganisms metabolize food to bring about chemical changes that create and release flavors. By breaking down larger, less flavorful compounds into a variety of smaller molecules, microbes amplify existing flavors, expand the depth of flavor and can create new ones too.

What microbes are used to make cocoa?

Microorganisms, namely yeasts, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and Bacillus, are indispensable in achieving a successful fermentation of cocoa and they constitute a key factor that strongly influences the quality of the end-product – the chocolate (De Vuyst and Weckx, 2016, Ouattara et al., 2008.

What happens during cacao fermentation?

Microbes are working around the clock to produce ethanol and lactic acid. You can see tiny bubbles of carbon dioxide gurgle up to the surface of the cacao in this stage. Enzymes also help to break down the pulp, transforming it into a liquid that runs off and is known as sweatings.

How do microorganisms play a role in fermentation?

During food fermentation microorganisms produce enzymes to break down complex compounds to simple bio-molecules for several biological activities such as proteinase, amylase, mannase, cellulase, and catalase in many Asian fermented soybean foods by Bacillus spp.

What is the role of microorganisms during fermentation of fruits?

The most important bacteria in desirable food fermentations are the lactobacillaceae which have the ability to produce lactic acid from carbohydrates. Other important bacteria, especially in the fermentation of fruits and vegetables, are the acetic acid producing acetobacter species.

What happens during chocolate fermentation?

Just like the yeast in your favorite brew, yeast in a cacao fermentation produces alcohol by digesting the sugary pulp that clings to the beans. This process generates fruity-tasting molecules called esters and floral-tasting fusel alcohols.

Why do we ferment chocolate?

Fermentation is a natural chemical process in which yeast, bacteria, or other microorganisms break down the sugar in the pulp into acidic compounds such as vinegar. The fermentation process is vital to the creation of chocolate, because it triggers chemical changes that help the beans develop their chocolate flavor.

How do microorganisms help in fermentation?

What is fermentation microbiology?

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically.

What microbes are involved in the fermentation of cacao beans?

A small proportion of the acetic acid penetrates the beans and activates enzymes within the beans that contribute to the formation of precursor flavors of chocolate. Other microbes that are found in the fermentation process of cacao beans are spore forming bacteria, bacilli and filamentous fungi.

What is the microbiology of chocolate?

The Microbiology of Chocolate. Chocolate is made from beans of the cacao tree ( Theobroma cacao which translates to god food plant). The beans which are bitter are found in the pods of the plant along with a sweet pulp. The contents of the pods are sterile and become contaminated with microbes via tools used to process the pods,…

What is the role of yeast in the production of chocolate?

In addition to producing ethanol yeast form other volatile compounds that are important for the aroma and flavor of chocolate. Yeasts are also responsible for breaking down and digesting the pulp into a broth (more liquid) which helps the fermenting mass to be more aerated.

How is the flavor of chocolate formed?

Most of the flavors associated with chocolate are formed due to reactions that occur within the cotyledon of the bean. There is no evidence for microbial enzymes penetrating the beans and creating flavors, however some microbial products e.g. acetic acid penetrate the beans and activate enzymes within the beans.