English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

1MSc. Agroindustrial Engineer, Universidad Nacional de Colombia Sede Bogotá Facultad de Ciencias Agrarias – Instituto de Ciencia y Tecnología de Alimentos (ICTA), Bogotá, Cundinamarca, Colombia. E-mail: mplopezh@unal.edu.co 0000-0002-4214-0306) 2MSc. Food Engineer, Master Researcher, Corporación Colombiana de Investigación Agropecuaria AGROSAVIA. Centro de Investigación Tibaitatá – Km 14 Vía Mosquera Bogotá, Cundinamarca, Colombia. E-mail: jcriollo@agrosavia.co(ORCID: 0000-0002-1623-4966) 3PhD. Agronomical Engineer, Research Lecturer, Universidad Nacional de Colombia Sede Bogotá Facultad de Ciencias Agrarias – Instituto de Ciencia y Tecnología de Alimentos (ICTA), Bogotá, Cundinamarca, Colombia. E-mail: mshernandez@unal.edu.co 0000-0002-5388-1521) 4PhD. Agronomical Engineer, PhD Researcher, Corporación Colombiana de Investigación Agropecuaria AGROSAVIA. Centro de Investigación Tibaitatá – Km 14 Vía Mosquera Bogotá, Cundinamarca, Colombia. E-mail:mlozano@agrosavia.co 0000-0002-8479-2791) Abstract The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA). Through the microfermentation technique, the physicochemical variables (pH, titratable acidity, total soluble solids, and fermentation index) were monitored every 24 hours. The microbiological dynamics were evaluated by counting the colony forming units (CFU) in a plaque, quantifying three types of microorganisms (Bacillus, acetic acid bacteria and yeasts). In the three maturity stages assessed, a decrease in the pH of the beans was observed as the fermentation progressed; between 72 and 96 hours after fermentation, the pH of stage 4 beans was different from stages 2 and 3. Simultaneously, an increase in the pH of the pulp was observed without differences between the stages. Brix degrees did not show statistical differences between stages, however, the values of total soluble solids showed that the microorganisms present in stage 3 were more effective in metabolizing these in comparison with those of stages 2 and 4. Regarding the fermentation index, stage 4 reached the maximum value (1.35 ± 0.16) at 120 hours, meanwhile stages 2 and 3 reached it at the end of the fermentation (1.35 ± 0.01 and 1.55 ± 0.29, respectively) at 168 hours. The microbiological dynamics in the three cocoa fruit maturity stages evidenced the absence of lactic acid bacteria and the presence of mesophilic aerobic bacilli. Yeasts were present throughout the fermentation in the three maturity stages, being more favored by stage 2, meanwhile, acetic acid bacteria were favored by stage 3. Outstanding microorganism species were characterized molecularly as Pichia kudriavzevii, Bacillus subtilis, Bacillus megaterium, and Bacillus tequilensis. Stage 3 showed the best characteristics to obtain good quality cocoa.

Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages