Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm.

ABSTRACT: Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in t

SUBMITTER: Herrera-Rocha F 

PROVIDER: S-EPMC8578666 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature