Role of fermentation and microbes in cacao fermentation and their impact on cacao quality  

作　　者：Biruk Hirko Haimanot Mitiku Abukiya Getu 

机构地区：[1]Ethiopian Institute of Agricultural Research,P.O Box 2003,Addis Ababa,Ethiopia

出　　处：《Systems Microbiology and Biomanufacturing》2023年第4期509-520,共12页系统微生物学与生物制造（英文）

摘　　要：Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes.Microorgan-isms(yeast,lactic acid bacteria,and acetic acid bacteria)play a critical role in cacao fermentation by degrading mucilage pulp by producing a stabilized succession of enzymatic reactions that contribute to its quality.Nowadays,the majority of cacao fermentation practiced in our planet is in the traditional form to produce aroma flavor.The art of using starter culture to substitute naturally occurring microorganisms in cacao fermentation is crucial for the development of the aroma and flavor of cacao for sustainable uniformity and quality improvement and unique cacao flavor development.In this sense,this review presents an overview of cacao fermentation process and its impacts on quality,starter culture and microorganisms involved in cacao fermentation process,cacao bioactive compounds and its health benefits.Moreover,the research perspectives needed and the advance made in terms of fermentation process in order to reduce fermentation period are reviewed.

关 键 词：CACAO FERMENTATION Microbes QUALITY Starter culture YEAST 

分 类 号：Q93[生物学—微生物学]