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Vol. 19 No. 2 (2025)
In press/En prensa

Other species section

Spontaneous and induced microbial consortia: the key to high-quality cocoa

https://doi.org/10.17584/rcch.2025v19i2.18662

Published 2025-05-01

  • Diana Beatriz Sánchez-López
    • ,
  • Lucero Gertrudis Rodríguez-Silva
    • ,
  • Ariel René Carreño-Olejua
    • ,
  • Wilson Anchico-Jojoa
    • ,
  • Manuel Ramón Espinosa-Carvajal

Diana Beatriz Sánchez-López
Colombian Agricultural Research Corporation-Agrosavia, Turipaná Research Center, Monteria (Colombia)

Lucero Gertrudis Rodríguez-Silva
Colombian Agricultural Research Corporation-Agrosavia, La Suiza Research Center, Rionegro (Colombia)

Ariel René Carreño-Olejua
Colombian Agricultural Research Corporation-Agrosavia, La Suiza Research Center, Rionegro (Colombia)

Wilson Anchico-Jojoa
Colombian Agricultural Research Corporation-Agrosavia, Turipaná Research Center, Monteria (Colombia)

Manuel Ramón Espinosa-Carvajal
Colombian Agricultural Research Corporation-Agrosavia, El Carmen de Bolivar Site, El Carmen de Bolivar (Colombia)

Microbial consortia: cocoa quality. Photo: D.B Sánchez-López

Abstract

Cocoa fermentation enables the activity of microorganisms that are crucial for its aroma and flavor. This study evaluated how to improve the post-harvest quality of cocoa using specific microbial consortia and a controlled fermentation device at six different time points: 0, 24, 48, 72, 96, and 120 hours. Three treatments were compared using CCN51 cocoa beans: spontaneous fermentation (FESP); inoculation with Saccharomyces cerevisiae-CAO-004, Issatchenkia orientalis-CAO-003, and Gluconacetobacter sp.-CAO-008 (SIGO); and inoculation with Saccharomyces cerevisiae-CAO-004, Lactobacillus plantarum-CAO-009, and Acetobacter pasteurianus-CAO-010 (SILA). Analyses included pH, microbial dynamics, organic acids, alkaloids, polyphenols, antioxidant capacity, and sensory profile. Treatments involving the inoculation of microbial consortia not only increased the populations of yeasts, lactic acid bacteria, and acetic acid bacteria, but also altered the levels of organic acids and significantly enhanced quality. These treatments classified the cocoa as premium and showed significant differences in compounds such as caffeine and flavonoids like catechins. The SIGO treatment achieved the highest score (8.0) due to its balance of flavors and fruity, sweet, and nutty notes. SILA, with a score of 7.5, also stood out for its flavor balance and fruity, nutty, and floral attributes. The inoculation of specific microbial consortia and the use of a controlled fermentation device improve the quality and flavor of CCN51 cocoa, offering a valuable tool to optimize fermentation and enhance the final product ultimately improving cocoa quality and competitiveness while fostering innovation and sustainability in the industry, optimizing the process to ensure a high-value final product.

Keywords

Cocoa quality, Genetic material, Fermentation, Theobroma cacao

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