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Vol. 12 No. 2 (2021)
Vol 12, Núm.2 (2021): Julio-Diciembre

Artículos de investigación / Research papers

Microbial succession during the spontaneous fermentation of cocoa in productive units

https://doi.org/10.19053/01217488.v12.n2.2021.12242

Published 2021-09-07

  • Estefania Garcia Gonzalez
    • ,
  • Andrés Felipe Ochoa Muñoz
    • ,
  • Constanza Montalvo Rodríguez
    • ,
  • Ginna Alejandra Ordoñez Narvaéz
    • ,
  • Liliana Londoño Hernández

Estefania Garcia Gonzalez
Centro de Biotecnología Industrial - SENA

Andrés Felipe Ochoa Muñoz


Constanza Montalvo Rodríguez


Ginna Alejandra Ordoñez Narvaéz


Liliana Londoño Hernández


Abstract

Cocoa fermentation is determined by the growth of successions of diverse microbial groups that vary from one region to another. In the present study, a characterization of the samples taken from fermentations of productive units of Valle del Cauca was carried out, to which the concentration of yeasts, lactic acid bacteria, acetic acid bacteria and mesophilic aerobes was measured during 5 days. Additionally, the concentration of reducing sugars and pH of both the cotyledon and the mucilaginous testa were determined. At the end of fermentation, the degree of fermentation was determined (cut-off test and fermentation index). Yeast, acetic acid bacteria and lactic acid bacteria growth was constant during the 5 days of fermentation evaluated, with the exception of M1, which showed a decline in BAA concentration. Average fermentation temperatures of 26, 27 and 25 °C, sugar consumption of 64.40, 88.78 and 98.27% were presented for sampling points 1, 2 and 3, respectively. Knowing the behavior of the microbial groups and their biochemical responses allows understanding the relationships between the growth of the cocoa microbiota and its final quality, which in the future will allow improving the quality of the derived products.

Keywords

levaduras, bacterias lácticas, bacterias acéticas, chocolate

PDF (Español)

Author Biography

Andrés Felipe Ochoa Muñoz

AF-Ochoa Muñoz. Es Estadístico (2014) y Magíster en Estadística (2018) de la Universidad del Valle, trabaja como  investigador Sennova en el Centro de Biotecnología Industrial SENA, Palmira

Constanza Montalvo Rodríguez

C- Montalvo Ingeniera Agroindustrial (2005), Magister en Ingeniería de Alimentos de la Universidad del Valle, Doctor en Ingeniería de Alimentos (2014) de la Universidad del Valle, es funcionaria del Centro de Biotecnología Industrial del SENA Palmira, actualmente líder del grupo de Investigación e Innovación en Biotecnología BITI

Ginna Alejandra Ordoñez Narvaéz

GA – Ordoñez Narváez Es Ingeniera Agroindustrial (2010), Magister y PhD. en ciencias agrarias (2014-2019) de la Universidad Nacional de Colombia, trabaja como investigador y líder del proceso Sennova en el Centro de biotecnología industrial, SENA Palmira.

Liliana Londoño Hernández

L- Londoño Es Tecnóloga en Alimentos (2005), Ingeniera de Alimentos (2011), Magister en Ingeniería de Alimentos de la Universidad del Valle, Doctor en Ciencia y Tecnología (2018) de la Universidad Autónoma de Coahuila, trabaja como instructora Sennova en el Centro de Biotecnología Industrial, SENA Palmira.

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