An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

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

“…In the past, several starter culture-initiated (SCI) CFPs dealt with solely yeast species ( Sanchez et al, 1985 ; Cempaka et al, 2014 ; Ramos et al, 2014 ; Meersman et al, 2015 ; Batista et al, 2016 ; Menezes et al, 2016 ), LAB species ( Kresnowati et al, 2013 ), or AAB species ( Samah et al, 1993 ). Other SCI CFPs dealt with starter culture mixtures that combined yeast, LAB, and/or AAB species ( Schwan, 1998 ; Lefeber et al, 2012 ; Crafack et al, 2013 , 2014 ; Sandhya et al, 2016 ; Miguel et al, 2017 ; Moreira et al, 2017 ; Díaz-Muñoz et al, 2021 , 2023 ). Indeed, knowledge of the most prevalent yeast, LAB, and AAB species and their metabolism has seeded intensive research on candidate starter culture strains and the formulation of mixed-strain starter cultures to initiate CFPs ( Lefeber et al, 2010 , 2011a , b , 2012 ; Illeghems et al, 2012 , 2013 , 2015a , b ; Papalexandratou et al, 2013 ; Batista et al, 2015 ; Apriyanto, 2017 ; Visintin et al, 2017 ; De Vuyst and Leroy, 2020 ).…”

“…Indeed, knowledge of the most prevalent yeast, LAB, and AAB species and their metabolism has seeded intensive research on candidate starter culture strains and the formulation of mixed-strain starter cultures to initiate CFPs ( Lefeber et al, 2010 , 2011a , b , 2012 ; Illeghems et al, 2012 , 2013 , 2015a , b ; Papalexandratou et al, 2013 ; Batista et al, 2015 ; Apriyanto, 2017 ; Visintin et al, 2017 ; De Vuyst and Leroy, 2020 ). Consequently, the increasing economic importance of cocoa products and an improved fermentation outcome by applying starter cultures has increased the relevance of SCI cocoa fermentation trials ( Saltini et al, 2013 ; De Vuyst and Weckx, 2016 ; Pereira et al, 2016 ; Ozturk and Young, 2017 ; Castro-Alayo et al, 2019 ; De Vuyst and Leroy, 2020 ; Díaz-Muñoz et al, 2021 , 2023 ; Lima et al, 2021 ).…”

“…The yeast species diversity of the fermenting cocoa pulp-bean mass is rather broad compared to that of the LAB and AAB species ( Jespersen et al, 2005 ; Daniel et al, 2009 ; Papalexandratou and De Vuyst, 2011 ; Maura et al, 2016 ; De Vuyst and Leroy, 2020 ; Díaz-Muñoz et al, 2021 , 2023 ). Previous spontaneous and SCI CFPs regarding yeasts encompassed strains of species of Hanseniaspora , Pichia , and Saccharomyces and have shown that these species are key participants among the yeast communities ( Daniel et al, 2009 ; Papalexandratou and De Vuyst, 2011 ; Meersman et al, 2013 ; Papalexandratou et al, 2013 ; De Vuyst and Weckx, 2016 ; Maura et al, 2016 ; De Vuyst and Leroy, 2020 ; Díaz-Muñoz et al, 2021 , 2023 ). Moreover, the cruciality of strains of LAB and AAB species for successful CFPs has been a subject of debate, although their contributions are relevant ( Ho et al, 2015 , 2018 ; Meersman et al, 2015 ; Moreira et al, 2017 ; De Vuyst and Leroy, 2020 ; John et al, 2020 ).…”

“…However, given the high inter-and even intraspecies diversity of the yeast communities, yeasts are supposed to have a greater impact on the fermentation extent of the cocoa pulp-bean mass and to influence the cured cocoa bean quality substantially. Indeed, many volatile organic compounds (VOCs) and non-VOCs of flavour impact are produced via the yeast metabolism during fermentation of the cocoa pulp-bean mass, such as higher aldehydes, higher alcohols, and esters ( Schwan and Wheals, 2004 ; Aculey et al, 2010 ; Rodriguez-Campos et al, 2011 , 2012 ; Ho et al, 2014 ; Ramos et al, 2014 ; Koné et al, 2016 ; Menezes et al, 2016 ; De Vuyst and Leroy, 2020 ; Díaz-Muñoz et al, 2021 , 2023 ).…”

Evaluation of the Effectiveness of Charcoal, Lactobacillus rhamnosus, and Saccharomyces cerevisiae as Aflatoxin Adsorbents in Chocolate

“…Moreover, for decontamination purposes, lactic acid bacteria (LAB) may be effective at decreasing mycotoxins in alcoholic drinks during processing [ 15 ]. Similarly, S. cerevisiae has been considered to be a food additive for decades as it plays a fundamental role in providing vitamin B, minerals, and proteins [ 16 ]. S. cerevisiae is currently of considerable importance with regard to several biotechnological applications.…”