| 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... |
