Effect of adding different yeast starter cultures on cocoa (Theobroma cacao L.) fermentation

Cocoa beans produced in Malaysia are characterized by high acidity, low chocolate flavour and the presence of undesirable off-tastes. The flavour characteristics of cocoa beans are influenced by cocoa fermentation which is closely associated with factors such as yeasts, temperature of fermentation, pH and total soluble solids of pulp, pH, total phenolics content and fermentation index of nibs. Thus, this research was carried out to identify the yeast species involved and their influences towards the cacao fermentation. The relationship of the yeast starter cultures towards the total soluble solids content of pulps, total polyphenols content and fermentation index of nibs during cocoa fermentation by using a simulation media was also determined and the effects of selected yeast cultures in field application on temperature of fermenting cocoa beans, pH and total soluble solids content of pulps, pH and total polyphenols content of nibs as well as on the pH, cut test, total polyphenols content and fermentation index of dried cocoa beans were determined. Sensory analysis of the cocoa liquor was also determined. Samples of cocoa beans were obtained from Malaysian Cocoa Board, Hilir Perak, Perak and Samarahan, Sarawak. A total of 53 pure yeast cultures were obtained from the cocoa beans