Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized influenced through the addition starter culture mixtures composed yeast bacterial strains. present study performed two spontaneous 10 culture-initiated (SCI) processes (CFPs) in Costa Rica with local Trinitario cocoa. strains Saccharomyces cerevisiae IMDO 050523, Hanseniaspora opuntiae 020003, Pichia kudriavzevii 060005 were used to compose combination lactic acid bacterium strain Limosilactobacillus fermentum 0611222 acetic Acetobacter pasteurianus 0506386. microbial community metabolite dynamics pulp-bean mass fermentation, drying beans, volatile organic compound (VOC) profiles chocolate production assessed. An amplicon sequence variant approach based on full-length 16S rRNA gene sequencing instead targeting V4 region led a highly accurate monitoring added, particular Liml. strain. latter always prevailed over background bacteria. A similar approach, internal transcribed spacer (ITS1) fungal unit, was for monitoring. SCI CFPs evolved faster when compared ones. Moreover, applied did have an impact. presence S. 050523 necessary successful mass, which characterized by higher alcohols esters. In contrast, inoculation H. 020003 as sole underfermentation poor VOC profile, mainly due its low competitiveness. P. tested not contribute richer profile. Although differences VOCs could revealed liquors, no significant effect final chocolates obtained, great impact liquor processing during chocolate-making. Hence, optimization mixture seem pivotal importance.