High-Sensitive Detection and Dynamic of Microbiome during Cocoa Bean Fermentation. food fermentation metagenome

Monitoring of the fermentation microbiome was carried out on selected farms in three agroecological zones from Colombia. Valles-Interandinos-Secos (VISe), Montaña-Santandereana (MoSa) and Cafetera-Marginal-Baja (CaMab), during two periods of 2016. Cocoa beans were collected from the upper and intermediate zones of wooden boxes for 4-6 days. The microbial community composition at the 97% OTU-level was similar in all fermentation systems, and the dynamics and interactions of the OTUs of bacteria and fungi follow a predictable microbial succession.