Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter tropicalis and Shah (maize-based fermented broth) was used as starter cultures in fermentations and the quality of cocoa bean produced assessed. This was a cross sectional study. Experiments were performed at JPJ Biotechnology Laboratory at IRAD Ekona, Cameroon from March – October, 2020. Fermentations of 10kg were performed in buckets and heaps. These were inoculated with 106CFU/mL per kg of cocoa bean for Composed Starter (CS) and 100 mL per kg of cocoa for Shah. Samples were collected every day for 5 days. Dried beans from Day 3 onwards of fermentation were assessed using cut-test and Equivalent per cent Fully Brown Score (EBScore) while the Fermentative Index (FI) was carried out on dried beans of the 5 days. Means were compared using Analysis of Variance and a p - value < 0.05 was considered significant. Good cocoa bean quality (CBQ) with a cut-test of 66% and 62% was respectively obtained with CS and Shah after 3 days in bucket. Natural fermentation attained 62% fully brown beans after 4 days. The CBQ from heap fermentation with CS reached 64% after 4 days while all others remained moderate. Calculated EBscores were not significantly different except for heap fermentations with values of Day 4 and 5 being higher. By Day 3, CS (FI=1.06) and Shah (FI=1.01) had FI values >1 suggesting that these bucket fermentations could be terminated. In the heap fermentation, good CBQ with CS (FI=1.02) was achieve on Day 4. Shah went on to D5 though the value of D4 (0.96) was not significantly different from that of D5 (1.03). An affordable method for cocoa fermentation was proposed using Shah. Good CBQ was attained faster with use of starter cultures and fermentation time was reduced to 3 days. This is the first study to demonstrate that Shah can be used as a starter culture with comparable results to CS for cocoa fermentation.
| Published in | International Journal of Microbiology and Biotechnology (Volume 8, Issue 1) |
| DOI | 10.11648/j.ijmb.20230801.12 |
| Page(s) | 10-18 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Cocoa Bean, Starter Culture, Fermentation, Quality, Time, Affordable
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APA Style
Levai Lewis Dopgima, Fru-Cho Jerome, Tatsinkou Fossi Bertrand, Nanganoa Lawrence Tatanah, Afoh Rauwitta Omabit, et al. (2023). Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods. International Journal of Microbiology and Biotechnology, 8(1), 10-18. https://doi.org/10.11648/j.ijmb.20230801.12
ACS Style
Levai Lewis Dopgima; Fru-Cho Jerome; Tatsinkou Fossi Bertrand; Nanganoa Lawrence Tatanah; Afoh Rauwitta Omabit, et al. Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods. Int. J. Microbiol. Biotechnol. 2023, 8(1), 10-18. doi: 10.11648/j.ijmb.20230801.12
AMA Style
Levai Lewis Dopgima, Fru-Cho Jerome, Tatsinkou Fossi Bertrand, Nanganoa Lawrence Tatanah, Afoh Rauwitta Omabit, et al. Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods. Int J Microbiol Biotechnol. 2023;8(1):10-18. doi: 10.11648/j.ijmb.20230801.12
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Download@article{10.11648/j.ijmb.20230801.12,
author = {Levai Lewis Dopgima and Fru-Cho Jerome and Tatsinkou Fossi Bertrand and Nanganoa Lawrence Tatanah and Afoh Rauwitta Omabit and Tah Yannick and Monono Ekwa Yawa and Tang Erasmus Nchuaji and Enow Lohr Lewis Fombang and Titanji Vincent Pryde Kehdinga and Akoachere Jane-Francis Tatah Kihla},
title = {Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods},
journal = {International Journal of Microbiology and Biotechnology},
volume = {8},
number = {1},
pages = {10-18},
doi = {10.11648/j.ijmb.20230801.12},
url = {https://doi.org/10.11648/j.ijmb.20230801.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20230801.12},
abstract = {Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter tropicalis and Shah (maize-based fermented broth) was used as starter cultures in fermentations and the quality of cocoa bean produced assessed. This was a cross sectional study. Experiments were performed at JPJ Biotechnology Laboratory at IRAD Ekona, Cameroon from March – October, 2020. Fermentations of 10kg were performed in buckets and heaps. These were inoculated with 106CFU/mL per kg of cocoa bean for Composed Starter (CS) and 100 mL per kg of cocoa for Shah. Samples were collected every day for 5 days. Dried beans from Day 3 onwards of fermentation were assessed using cut-test and Equivalent per cent Fully Brown Score (EBScore) while the Fermentative Index (FI) was carried out on dried beans of the 5 days. Means were compared using Analysis of Variance and a p - value Shah after 3 days in bucket. Natural fermentation attained 62% fully brown beans after 4 days. The CBQ from heap fermentation with CS reached 64% after 4 days while all others remained moderate. Calculated EBscores were not significantly different except for heap fermentations with values of Day 4 and 5 being higher. By Day 3, CS (FI=1.06) and Shah (FI=1.01) had FI values >1 suggesting that these bucket fermentations could be terminated. In the heap fermentation, good CBQ with CS (FI=1.02) was achieve on Day 4. Shah went on to D5 though the value of D4 (0.96) was not significantly different from that of D5 (1.03). An affordable method for cocoa fermentation was proposed using Shah. Good CBQ was attained faster with use of starter cultures and fermentation time was reduced to 3 days. This is the first study to demonstrate that Shah can be used as a starter culture with comparable results to CS for cocoa fermentation.},
year = {2023}
}
TY - JOUR T1 - Comparison of Cocoa Bean Quality Produced with Different Starter Cultures and Fermentation Methods AU - Levai Lewis Dopgima AU - Fru-Cho Jerome AU - Tatsinkou Fossi Bertrand AU - Nanganoa Lawrence Tatanah AU - Afoh Rauwitta Omabit AU - Tah Yannick AU - Monono Ekwa Yawa AU - Tang Erasmus Nchuaji AU - Enow Lohr Lewis Fombang AU - Titanji Vincent Pryde Kehdinga AU - Akoachere Jane-Francis Tatah Kihla Y1 - 2023/02/27 PY - 2023 N1 - https://doi.org/10.11648/j.ijmb.20230801.12 DO - 10.11648/j.ijmb.20230801.12 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 10 EP - 18 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20230801.12 AB - Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter tropicalis and Shah (maize-based fermented broth) was used as starter cultures in fermentations and the quality of cocoa bean produced assessed. This was a cross sectional study. Experiments were performed at JPJ Biotechnology Laboratory at IRAD Ekona, Cameroon from March – October, 2020. Fermentations of 10kg were performed in buckets and heaps. These were inoculated with 106CFU/mL per kg of cocoa bean for Composed Starter (CS) and 100 mL per kg of cocoa for Shah. Samples were collected every day for 5 days. Dried beans from Day 3 onwards of fermentation were assessed using cut-test and Equivalent per cent Fully Brown Score (EBScore) while the Fermentative Index (FI) was carried out on dried beans of the 5 days. Means were compared using Analysis of Variance and a p - value Shah after 3 days in bucket. Natural fermentation attained 62% fully brown beans after 4 days. The CBQ from heap fermentation with CS reached 64% after 4 days while all others remained moderate. Calculated EBscores were not significantly different except for heap fermentations with values of Day 4 and 5 being higher. By Day 3, CS (FI=1.06) and Shah (FI=1.01) had FI values >1 suggesting that these bucket fermentations could be terminated. In the heap fermentation, good CBQ with CS (FI=1.02) was achieve on Day 4. Shah went on to D5 though the value of D4 (0.96) was not significantly different from that of D5 (1.03). An affordable method for cocoa fermentation was proposed using Shah. Good CBQ was attained faster with use of starter cultures and fermentation time was reduced to 3 days. This is the first study to demonstrate that Shah can be used as a starter culture with comparable results to CS for cocoa fermentation. VL - 8 IS - 1 ER -
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