ISOLATION OF LACTIC ACID BACTERIA FROM COCOA FERMENTATION AS THE POTENTIAL STARTER CULTURES FOR ENHANCING FLAVOUR QUALITY
Authors: Khairul B. S. and Husin S.
Journal Issue: Malaysian Cocoa Journal, Volume 13(2)/2021
Keywords: Cocoa fermentation, shallow box, flavour, lactic acid bacteria, starter cultures
Published On: 1/11/2021
Abstract
Spontaneous cocoa fermentations involves natural microbes which are inconsistent and contribute to flavour quality variability. A well-performed fermentation using the shallow box has enhanced the flavour quality of Malaysian dried cocoa beans with lactic acid bacteria as dominating microbes. However, the study on the diversity of the lactic acid bacteria species during spontaneous cocoa fermentation using the shallow box is limited. Therefore this study was to evaluate the lactic acid bacteria species involve during the cocoa fermentation using the shallow box and also to isolate dominant species as the potential starter cultures. Cocoa fermentation was conducted using the shallow box for 120 hours and samples were taken every 24 hours. Physicochemical changes such as temperature, total soluble solids and acidity were evaluated. Sensory profiles were also compared to lactic acid bacteria diversity. The dominant lactic acid bacteria was further isolated and identified by characterization of colony morphology and confirmed by molecular method. The study indicated that lactic acid bacteria has been dominated at 48 hours of fermentation with a value of 5.2 X 107 CFU/ml and corresponded to the score of sensory properties. A total of six lactic acid bacteria species were isolated and revealed that Lactobacillus fermentum and Lactobacillus rhamnosus is the potential lactic acid bacteria cocoa starter culture.