A defined microbial community reproduces attributes of fine flavour chocolate fermentation

The production of chocolate relies on the metabolic activities of microbial communities within cocoa beans, transforming them into essential precursors for chocolate. Cocoa fermentation is a spontaneous process involving both abiotic and biotic factors, leading to the production of key metabolites crucial for chocolate flavour. Unfermented cocoa beans lack chocolate flavour and are bitter; thus, fermentation is vital for enhancing aroma and taste. Unlike other fermented foods, cocoa fermentation occurs spontaneously, with microbial communities assembling from the environment, leading to variations across geographical locations and influencing chocolate quality. While various studies have analysed microbial populations in fermenting cocoa beans, our understanding of microbial community dynamics and interactions during fermentation remains limited. This knowledge gap hampers optimization of cocoa bean fermentation, hindering its industrial potential. The objects of this project were to gain an understanding of the microbial cocoa fermentation dynamics towards chocolate flavour development and unlock this process for industrial scale application.