Optimization of Cocoa Bean Fermentation: A Systematic Study of Processes, Microorganisms, and Final Quality Rischa Ayu F, Agustin Krisna W, Siska Septiana
Department of Food Science and Biotechnology
Universitas Brawijaya, Malang, East Java, Indonesia
*Email : agustinwardani[at]ub.ac.id
Abstract
Cocoa bean fermentation is a key process that determines the quality of the final chocolate product. This systematic review aims to address the knowledge gap regarding the optimization of the cocoa bean fermentation process, the role of microorganisms, and their effect on the final quality. The main objectives of this systematic review were to (1) identify the stages and mechanisms of the cocoa bean fermentation process, (2) determine the specific role of the microorganisms involved, and (3) analyze the influence of fermentation on the physicochemical, biochemical, and sensory properties of cocoa beans. This systematic review follows the PRISMA protocol. Searches were conducted on Scopus, Web of Science, and PubMed databases using keywords related to cocoa bean fermentation, microorganisms, and quality. Studies were included based on established criteria, and quality was assessed using the Mixed Methods Appraisal Tool. Data were extracted and synthesized using a thematic narrative approach.The results showed that the fermentation stage involved the activity of yeast, lactic acid bacteria, acetic acid bacteria, and Bacillus. Each group of microorganisms contributes to the physicochemical, biochemical, and sensory transformation of the cocoa bean through specific metabolism. Fermentation significantly reduces bitterness and tartness, forms aroma precursors, as well as increases the complexity of taste. This systematic review provides comprehensive insights into the optimization of cocoa bean fermentation. The findings importance of understanding microorganism dynamics and biochemical transformations to produce high-quality cocoa beans. Practical implications include the potential development of process control strategies and quality.
