The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation 

Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, 

The secrets of the cocoa tree, Theobroma cacao L. (lita Uy food of the gods ), were first exploited around 4000 years ago in the tropical rainforest of Latin-Amaica. The fruits (cocoa pods) of this tree contain seeds (cocoa heans) that can be processed into cocoa mass, cocoa butter, and cocoa powder. Cocoa mass and cocoa butter are responsible for the unique flavor and melt-in-the-mouth properties of chocolate. 

About 90% of the world s cocoa is grown by smallholders, often in less well-developed tropical regions of the world. Chocolate production is mainly concentrated in Europe and the USA. Whereas Belgium is world famous for its extremely fine, excellent tasting, and high-quality chocolate, French 

Biotechnology of Lactic Acid Bacteria Novel Applications, Second Edition. Edited by Fernanda Mozzi, Raiil R. Raya, and Graciela M. Vignolo. 

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De Vuyst, L., Lefeber, T., Papalexandratou, Z. and Camu, N. (2010a) The functional role of lactic acid bacteria in cocoa bean fermentation. In Biotechnology of Lactic Acid Bacteria Navel Applications ((eds) F. Mozzi, R.R. Raya, and G.M. Vignolo). Wiley-Blackwell, Ames, USA, pp. 301-326. 

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