Development of superior yeast hybrids suitable as starter cultures for cocoa pulp fermentations
Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at the cocoa farms is allowed to ferment the pulp surrounding the cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is a growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, we therefore aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produces high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed superior hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot-scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate shows that the fermentation time could be significantly reduced and that some of the cocoa batches that were fermented with specific starter cultures yielded chocolate of superior quality.
Prof. Dr. Elke Nevoigt Professor of Molecular Biotechnology
Focus area HEALTH - Department of Life Sciences and Chemistry
Building Research II, Room 113 / Campus Ring 6 / 28759 Bremen / Germany
Email: e.nevoigt [at] jacobs-university.de
Tel: +49 421 200-3541 / Fax: +49 421 200-3249
Link to Homepage: https://www.jacobs-university.de/ses/molecularbiotech