Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis.

ABSTRACT: The global demand for fine-flavour cocoa has increased worldwide during the last years. Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of high demand by the world's elite chocolatiers. Several studies have highlighted the relevance of cocoa fermentation to produce such attributes. Nevertheless, little is known regarding the microbial interactions and biochemistry that lead to the production of these attributes on farms of industrial relevance, where traditional fermentation methods have been pre-standardized and scaled up. In this study, we have used metagenomic approaches to dissect on-farm industrial fermentations of fine-flavour cocoa. Our results revealed the presence of a shared core of nine dominant microorganisms (i.e. Limosilactobacill

SUBMITTER: Fernandez-Nino M 

PROVIDER: S-EPMC8060343 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature