TEMPORAL MICROBIAL FLORA OF FERMENTED CACAO BEANS: ITS EFFECT ON THE SENSORY QUALITIES OF COCOA
Keywords:
Cacao Fermentation, Microbial Succession, Forastero Cacao, Lactic Acid Bacteria, Acetic Acid BacteriaAbstract
Cocoa bean fermentation is a microbially driven process that determines much of the flavor, texture, and quality of cocoa, yet the microbial succession that accompanies different fermentation durations has received little attention in Philippine cacao production. This study investigated the effects of 3-, 5-, and 7-day fermentation periods on the microbial composition and sensory properties of Forastero cacao beans fermented in wooden sweatboxes, using a Completely Randomized Design with three treatments and three replications. Microorganisms were isolated, cultured, and documented through photomicrography, and the resulting cocoa products were evaluated by a sensory panel of 30 participants (10 processors, 10 teachers, and 10 students) for aroma, flavor, acidity, bitterness, astringency, mouthfeel, and overall acceptability. Key microorganisms identified included Lactobacillus fermentum, Acetobacter spp., Bacillus subtilis, and Saccharomyces cerevisiae, each playing a role in the organic transformations vital for flavor development. Results indicated that the 7-day fermentation significantly enhanced sensory qualities, with the highest scores for aroma (8.50), flavor (9.00), and overall acceptability (8.80). Statistical analysis (analysis of variance, p < 0.05) confirmed reductions in bitterness and astringency, along with improved mouthfeel, as fermentation was prolonged. These findings are consistent with earlier reports that longer fermentation moderates the bitterness and astringency of bulk cocoa. Because the microorganisms were identified morphologically, species names should be regarded as presumptive pending molecular confirmation. Well-fermented beans could offer economic benefits because of their superior taste and reduced defects, which support farmers and processors. Within the conditions of this study, 7 days was the optimal fermentation duration for maximizing cocoa flavor and quality. Further research may focus on recording physicochemical changes, confirming species identities, and exploring microbial interactions to improve consistency and marketability.
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