Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad
- Autores:
-
Sánchez-López, Diana Beatriz
Rodríguez-Silva, Lucero Gertrudis
Carreño-Olejua, Ariel René
Anchico-Jojoa, Wilson
Espinosa-Carvajal, Manuel Ramón
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2025
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/21464
- Acceso en línea:
- https://doi.org/10.19053/uptc.24223719.18662
- Palabra clave:
- Cocoa quality
Genetic material
Fermentation
Theobroma cacao
Cocoa
Calidad del cacao
Material genético
Fermentación
Teobroma cacao
Cacao
- Rights
- openAccess
- License
- Revista Colombiana de Ciencias Hortícolas - 2025
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Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| title |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| spellingShingle |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad Cocoa quality Genetic material Fermentation Theobroma cacao Cocoa Calidad del cacao Material genético Fermentación Teobroma cacao Cacao |
| title_short |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| title_full |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| title_fullStr |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| title_full_unstemmed |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| title_sort |
Consorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidad |
| dc.creator.fl_str_mv |
Sánchez-López, Diana Beatriz Rodríguez-Silva, Lucero Gertrudis Carreño-Olejua, Ariel René Anchico-Jojoa, Wilson Espinosa-Carvajal, Manuel Ramón |
| dc.contributor.author.eng.fl_str_mv |
Sánchez-López, Diana Beatriz Rodríguez-Silva, Lucero Gertrudis Carreño-Olejua, Ariel René Anchico-Jojoa, Wilson Espinosa-Carvajal, Manuel Ramón |
| dc.subject.none.fl_str_mv |
Cocoa quality Genetic material Fermentation Theobroma cacao Cocoa Calidad del cacao Material genético Fermentación Teobroma cacao Cacao |
| topic |
Cocoa quality Genetic material Fermentation Theobroma cacao Cocoa Calidad del cacao Material genético Fermentación Teobroma cacao Cacao |
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2025 |
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Acevedo-Osorio, Á., J.S. Santoyo-Sánchez, P. Guzmán, and N. Jiménez-Reinales. 2018. Family farming facing the extractive model of rural development in Colombia. Gest. Ambient. 21(Suppl. 2), 144. Doi: https://doi.org/10.15446/ga.v21n2supl.73925 Acierno, V. 2020. Following cocoa beans to chocolate: The search for intrinsic characteristics. PhD thesis, University Wageningen, Wageningen, The Netherlands. Afoakwa, E.O., J. Quao, J. Takrama, A.S. Budu, and F.K. Saalia. 2013. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. J. Food Sci. Technol. 50(6), 1097-1105. Doi: https://doi.org/10.1007/s13197-011-0446-5 Aria, P.S. (ed.). 2023. AOAC official method 970.21. pH of cacao products: potentiometric method. In: Latimer, G.W. (ed.). Official methods of analysis of AOAC international. 22th ed. New York, NY. Doi: https://doi.org/10.1093/9780197610145.003.2884 Barišić, V., N.C. Icyer, S. Akyil, O.S. Toker, I. Flanjak, and Đ. Ačkar. 2023. Cocoa based beverages–Composition, nutritional value, processing, quality problems and new perspectives. Trends Food Sci. Technol. 132, 65-75. Doi: https://doi.org/10.1016/j.tifs.2022.12.011 Benzie, I.F.F. and J.J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 239(1), 70-76. Doi: http://dx.doi.org/10.1006/abio.1996.0292 Bhat, R., B. Bhavishya, and S. Sujatha. 2024. Cocoa (Theobroma cacao L.). In: Thomas, G.V. and V. Krishnakumar (eds.). Soil health management for plantation crops. Springer, Singapore. Doi: https://doi.org/10.1007/978-981-97-0092-9_8 Camu, N., T. De Winter, K. Verbrugghe, I. Cleenwerck, P. Vandamme, J.S. Takrama, M. Vancanneyt, and L. De Vuyst. 2007. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Environ. Microbiol. 73, 1809-1824. Doi: https://doi.org/10.1128/AEM.02189-06 Castillejos-Mijangos, L.A., O.G. Meza-Márquez, G. Osorio-Revilla, C. Jiménez-Martínez, and T. Gallardo-Velázquez. 2023. Identification of variety and prediction of chemical composition in cocoa beans (Theobroma cacao L.) by FT-MIR spectroscopy and chemometrics. Foods 12(22), 4144. Doi: https://doi.org/10.3390/foods12224144 Cevallos-Cevallos, J.M., L. Gysel, M.G. Maridueña-Zavala, and M.J. Molina-Miranda. 2018. Time‐related changes in volatile compounds during fermentation of bulk and fine‐flavor cocoa (Theobroma cacao) beans. J. Food Qual. 2018(1), 1758381. Doi: https://doi.org/10.1155/2018/1758381 Clark, D.H. (ed.). 2023. AOAC official method 942.15 acidity (titratable) of fruit products. C37-11. In: Latimer, G.W. (ed.). Official methods of analysis of AOAC International. 22th ed. New York, NY. Doi: https://doi.org/10.1093/9780197610145.003.3390 De Vuyst, L. and F. Leroy. 2020. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol. Rev. 44(4), 432-453. Doi: https://doi.org/10.1093/femsre/fuaa014 De Vuyst, L. and S. Weckx. 2016. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. J. Appl. Microbiol. 121(1), 5-17. Doi: https://doi.org/10.1111/jam.13045 Falconí, C.E., V. Yánez-Mendizábal, R.J. Haro, and D.R. Claudio. 2023. Inoculum of a native microbial starter cocktail to optimize fine-aroma cocoa (Theobroma cacao) bean fermentation. Agronomy 13(10), 2572. Doi: https://doi.org/10.3390/agronomy13102572 Ganeswari, I., K.S. Bariah, M.A. Amizi, and K.Y. Sim. 2015. Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation. Int. Food Res. J. 22(1), 70-76. Hirko, B., H. Mitiku, and A. Getu. 2023. Role of fermentation and microbes in cacao fermentation and their impact on cacao quality. Syst. Microbiol. Biomanufacturing 3(4), 509-520. Doi: https://doi.org/10.1007/s43393-023-00160-9 ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2004. NTC 5278. Análisis Sensorial. Metodología. Análisis secuencial. Bogota. ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2009. NTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor. Bogota. ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2012. NTC 3501. Análisis Sensorial. Vocabulario. Bogota. ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2017. GTC 280. Análisis sensorial. Directrices para la selección, entrenamiento y seguimiento de evaluadores sensoriales seleccionados y expertos. Bogota. ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2020. GTC 232. Análisis sensorial. Metodología. Guía general para el establecimiento de un perfil sensorial. Bogota. ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2021 NTC 1252. Cacao en grano. especificaciones y requisitos de calidad. Bogota. Kadow, D., N. Niemenak, S. Rohn, and R. Lieberei. 2015. Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) Reconstruction and guidance of the fermentation process. LWT Food Sci Technol. 62(1), 357-361. Doi: https://doi.org/10.1016/j.lwt.2015.01.015 Lagos-Quispe, T.M., E.E. Vásquez-Montenegro, G. Rojas-Yauri, I.L. Huamani-Urpe, and J.C. Sosa-Choque. 2024. Fermentación de cacao criollo y CCN-51: bacteria Lactobacillus fermentum y levadura Saccharomyces cerevisiae. Rev. Univ. Soc. 16(4), 52-63. Li, Y., Y. Feng, S. Zhu, C. Luo, J. Ma, and F. Zhong. 2012. The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder. J. Food Compost. Anal. 25(1), 17-23. Doi: https://doi.org/10.1016/j.jfca.2011.04.010 MinAgricultura, Ministerio de Agricultura y Desarrollo Rural. 2023. Agronet: Cifras agropecuarias. Agricola Cacao https://www.agronet.gov.co/estadistica/Paginas/home.aspx?cod=1; consulted: April, 2025. Mota-Gutierrez, J., C. Botta, I. Ferrocino, M. Giordano, M. Bertolino, P. Dolci, M. Cannoni, and L. Cocolin. 2018. Dynamics and biodiversity of bacterial and yeast communities during fermentation of cocoa beans. Appl. Environ. Microbiol. 84(19), e01164-18. Doi: https://doi.org/10.1128/AEM.01164-18 Navajas-Porras, B., S. Pérez-Burillo, J. Morales-Pérez, J.A. Rufián-Henares, and S. Pastoriza. 2020. Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety. Food Chem. 325, 126926. Doi: https://doi.org/10.1016/j.foodchem.2020.126926 Nielsen, D.S., O.D. Teniola, L. Ban-Koffi, M. Owusu, T.S. Andersson, and W.H. Holzapfel. 2007. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Int. J. Food Microbiol. 114(2), 168-186. Doi: https://doi.org/10.1016/j.ijfoodmicro.2006.09.010 Ordoñez, E.S., Y. Quispe, and L.F. García. 2020. Quantification of phenols, anthocyanins and sensory characterization of nibs and liquor of five cocoa varieties, in two fermentation systems. Sci. Agropecu. 11(4), 473-481. Doi: https://doi.org/10.17268/sci.agropecu.2020.04.02 Pallares, A.P., M. Estupiñán, J.A.P. Villamil, and L.J.L. Giraldo. 2016. Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51. Rev. Ion. 29, 7-21. Doi: https://doi.org/10.18273/revion.v29n2-2016001 Quintana, L. and A. García. 2021. Evaluación integral de la calidad sensorial del cacao. UNAD, Bogota. Doi: https://doi.org/10.22490/9789586517782 Ramírez, L., E. Chávez, D. Bravo, B. Moyano, and V. Sánchez. 2024. Plataforma multiagencia de cacao. ATN/RF-17235-RG. In: https://www.fontagro.org/new/uploads/productos/17235_-_Producto_12.pdf; consulted: April, 2025. Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26(9-10), 1231-1237. Doi: https://doi.org/10.1016/S0891-5849(98)00315-3 Sánchez-López, D.B., L.G. Rodriguez-Silva, M.R. Espinosa-Carvajal, and R.A. Coronado-Silva. 2023. Microbiological, sensory and bromatological characterization of cocoa fermentation in ICS 95 and CCN 51 genotypes FAVE. Secc. Cienc. Agrar. 22, e0016. Doi: https://doi.org/10.14409/fa.2023.22.e0016 Toapanta, M.G.C., G.K.M. Pilay, G.T.S. Paula, and H.A.M. Cano. 2023. Métodos de fermentación en el cacao CCN-51 con norma INEN 176 en la parroquia Guasaganda. Polo del Conocimiento: Rev. Científ. Prof. 8: 613-633. Doi: https://doi.org/10.23857/pc.v8i6 Van de Voorde, D., C. Díaz-Muñoz, C.E. Hernandez, S. Weckx, and L. De Vuyst. 2023. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Front. Microbiol. 14, 1232323. Doi: https://doi.org/10.3389/fmicb.2023.1232323 Viesser, J.A., G.V.M. Pereira, D.P. Carvalho Neto, H. Rogez, A. Góes-Neto, V. Azevedo, B. Brenig, F. Aburjaile, and C.R. Soccol. 2021. Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation. Int. J. Food Microbiol. 339, 109015. Doi: https://doi.org/10.1016/j.ijfoodmicro.2020.109015 Wills, C. 2008. Regulation of sugar and ethanol metabolism in Saccharomyces cerevisiae. Crit. Rev. Biochem. Mol. Biol. 25(4), 245-280. Doi: https://doi.org/10.3109/10409239009090611 Zhang, W., P. Weng, and Z. Wu. 2019. Fermentation efficiency and flavor characteristics of bayberry wine with mixed starter culture of Issatchenkio orientalis and Saccharomyces cerevisiae, Shipin Kexue. Food Sci. 40(18), 144-151. Doi: https://doi.org/10.7506/spkx1002-6630-20180831-375 |
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Sánchez-López, Diana BeatrizRodríguez-Silva, Lucero GertrudisCarreño-Olejua, Ariel RenéAnchico-Jojoa, WilsonEspinosa-Carvajal, Manuel Ramón2025-05-01 00:00:002025-05-01 00:00:002025-05-012011-217310.19053/uptc.24223719.186622422-3719https://doi.org/10.19053/uptc.24223719.18662application/pdfapplication/pdfspaSociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTCRevista Colombiana de Ciencias Hortícolas - 2025http://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessThis work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.http://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/18662Cocoa qualityGenetic materialFermentationTheobroma cacaoCocoaCalidad del cacaoMaterial genéticoFermentaciónTeobroma cacaoCacaoConsorcios microbianos espontáneos e inducidos: la clave para fermentaciones de cacao de alta calidadArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/coar/version/c_970fb48d4fbd8a85Acevedo-Osorio, Á., J.S. Santoyo-Sánchez, P. Guzmán, and N. Jiménez-Reinales. 2018. Family farming facing the extractive model of rural development in Colombia. Gest. Ambient. 21(Suppl. 2), 144. Doi: https://doi.org/10.15446/ga.v21n2supl.73925Acierno, V. 2020. Following cocoa beans to chocolate: The search for intrinsic characteristics. PhD thesis, University Wageningen, Wageningen, The Netherlands.Afoakwa, E.O., J. Quao, J. Takrama, A.S. Budu, and F.K. Saalia. 2013. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. J. Food Sci. Technol. 50(6), 1097-1105. Doi: https://doi.org/10.1007/s13197-011-0446-5 Aria, P.S. (ed.). 2023. AOAC official method 970.21. pH of cacao products: potentiometric method. In: Latimer, G.W. (ed.). Official methods of analysis of AOAC international. 22th ed. New York, NY. Doi: https://doi.org/10.1093/9780197610145.003.2884Barišić, V., N.C. Icyer, S. Akyil, O.S. Toker, I. Flanjak, and Đ. Ačkar. 2023. Cocoa based beverages–Composition, nutritional value, processing, quality problems and new perspectives. Trends Food Sci. Technol. 132, 65-75. Doi: https://doi.org/10.1016/j.tifs.2022.12.011Benzie, I.F.F. and J.J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem. 239(1), 70-76. Doi: http://dx.doi.org/10.1006/abio.1996.0292Bhat, R., B. Bhavishya, and S. Sujatha. 2024. Cocoa (Theobroma cacao L.). In: Thomas, G.V. and V. Krishnakumar (eds.). Soil health management for plantation crops. Springer, Singapore. Doi: https://doi.org/10.1007/978-981-97-0092-9_8Camu, N., T. De Winter, K. Verbrugghe, I. Cleenwerck, P. Vandamme, J.S. Takrama, M. Vancanneyt, and L. De Vuyst. 2007. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Environ. Microbiol. 73, 1809-1824. Doi: https://doi.org/10.1128/AEM.02189-06Castillejos-Mijangos, L.A., O.G. Meza-Márquez, G. Osorio-Revilla, C. Jiménez-Martínez, and T. Gallardo-Velázquez. 2023. Identification of variety and prediction of chemical composition in cocoa beans (Theobroma cacao L.) by FT-MIR spectroscopy and chemometrics. Foods 12(22), 4144. Doi: https://doi.org/10.3390/foods12224144Cevallos-Cevallos, J.M., L. Gysel, M.G. Maridueña-Zavala, and M.J. Molina-Miranda. 2018. Time‐related changes in volatile compounds during fermentation of bulk and fine‐flavor cocoa (Theobroma cacao) beans. J. Food Qual. 2018(1), 1758381. Doi: https://doi.org/10.1155/2018/1758381Clark, D.H. (ed.). 2023. AOAC official method 942.15 acidity (titratable) of fruit products. C37-11. In: Latimer, G.W. (ed.). Official methods of analysis of AOAC International. 22th ed. New York, NY. Doi: https://doi.org/10.1093/9780197610145.003.3390De Vuyst, L. and F. Leroy. 2020. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol. Rev. 44(4), 432-453. Doi: https://doi.org/10.1093/femsre/fuaa014De Vuyst, L. and S. Weckx. 2016. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. J. Appl. Microbiol. 121(1), 5-17. Doi: https://doi.org/10.1111/jam.13045Falconí, C.E., V. Yánez-Mendizábal, R.J. Haro, and D.R. Claudio. 2023. Inoculum of a native microbial starter cocktail to optimize fine-aroma cocoa (Theobroma cacao) bean fermentation. Agronomy 13(10), 2572. Doi: https://doi.org/10.3390/agronomy13102572Ganeswari, I., K.S. Bariah, M.A. Amizi, and K.Y. Sim. 2015. Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation. Int. Food Res. J. 22(1), 70-76.Hirko, B., H. Mitiku, and A. Getu. 2023. Role of fermentation and microbes in cacao fermentation and their impact on cacao quality. Syst. Microbiol. Biomanufacturing 3(4), 509-520. Doi: https://doi.org/10.1007/s43393-023-00160-9ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2004. NTC 5278. Análisis Sensorial. Metodología. Análisis secuencial. Bogota.ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2009. NTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor. Bogota.ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2012. NTC 3501. Análisis Sensorial. Vocabulario. Bogota.ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2017. GTC 280. Análisis sensorial. Directrices para la selección, entrenamiento y seguimiento de evaluadores sensoriales seleccionados y expertos. Bogota.ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2020. GTC 232. Análisis sensorial. Metodología. Guía general para el establecimiento de un perfil sensorial. Bogota.ICONTEC, Instituto Colombiano de Normas Técnicas y Certificación. 2021 NTC 1252. 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Food Sci. 40(18), 144-151. Doi: https://doi.org/10.7506/spkx1002-6630-20180831-375132119Revista Colombiana de Ciencias Hortícolashttps://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/download/18662/15546https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/download/18662/15547PublicationOREORE.xmltext/xml3493https://repositorio.uptc.edu.co/bitstreams/75b9256c-9613-429f-ba41-97222b12a2c3/downloadd2f66c8a8712949d6d340315bce578a7MD51falseAnonymousREAD001/21464oai:repositorio.uptc.edu.co:001/214642026-04-22 05:15:12.879http://creativecommons.org/licenses/by-nc-sa/4.0metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.com |