Application of a Starter Culture to Modulate the Physicochemical and Sensory Profile of Cocoa Paste in Northeastern Peru

Fernández-Muñoz R.; Quispe-Sanchez L.; Oblitas-Delgado R.; Quispe-Sanchez W.; Fiorela C.; Carrion J.V.; Chavez S.G.; Oliva-Cruz M. · Journal of Food Processing and Preservation (2026) · DOI: 10.1155/jfpp/8426434

Resumen

Cocoa fermentation is a critical stage influencing final product quality; however, its inherent variability can challenge consistent outcomes, particularly in fine-flavor cocoa. This study evaluated the association of a starter culture composed of Lactiplantibacillus plantarum, Acetobacter orientalis, and Torulaspora delbrueckii, applied at two estimated initial cell concentrations before lyophilization (1 × 109 and 2 × 109 cells/mL), with fermentative evolution and selected characteristics of cocoa paste. We used a completely randomized design with three treatments and three replicates. We analyzed data using ANOVA or Kruskal–Wallis tests, followed by Tukey or Dunn–Sidak tests, as appropriate (p < 0.05), along with PCA and HCA. During fermentation, we evaluated temperature, pH, titratable acidity, soluble solids, phenolic compounds, and antioxidant capacity. We characterized cocoa paste using textural analysis, SEM, FTIR, and sensory evaluation. Inoculated treatments showed fermentative trajectories broadly comparable to the control, with transient differences in selected parameters. T1 (1 × 109 cells/mL before lyophilization) was associated with higher values for selected final-product attributes, including hardness (57.82 ± 3.00 N); total phenolic content (0.74 ± 0.01 mg GAE/g DW); antioxidant capacity (367.62 ± 1.72 mg TE/g DW); and perceived intensities of color, aroma, flavor, and texture. Starter-culture treatments were also associated with differences in cocoa paste microstructure and FTIR spectral profiles. However, the study did not directly assess microbial population dynamics or starter establishment; therefore, the observed responses cannot be specifically attributed to the activity or establishment of the inoculated microorganisms. Overall, T1 was associated with selected cocoa paste attributes under the evaluated conditions, without establishing a generalized improvement in cocoa quality, universal applicability, or a causal microbial mechanism. Further studies should evaluate microbial dynamics and reproducibility across different cocoa materials and processing conditions. Copyright

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas