cocoa quality and flavor enhancement using starter culture of pichia kluyveri yeast for cocoa fermentation

摘要

patent summary: "Quality and taste enhancement of cocoa using starter culture of pichia kluyveri yeast for cocoa fermentation". The present invention relates to pichia kluyveri yeast strains which have advantageous properties useful in cocoa fermentation processes. In particular, strains of pichia kluyveri yeast can be used as a starter culture of cocoa fermentation processes to produce fruit-related flavors, the production of higher esters and alcohols in cocoa meal. more specifically, yeast can be used to adapt the levels of isoamyl acetate and isobutyl acetate in cocoa meal. In addition, pichia kluyveri is capable of completely liquefying cocoa pulp, which is an indication of a high pectinolytic activity. As the efficiency of liquefying the pulp correlates with the fermentation efficiency and total quality of cocoa seeds, pichia kluyveri strains can be used to improve cocoa seed quality. Considering the primary importance of fermentation in achieving high quality commercial seeds, the use of pichia kluyveri strain as a starter culture of cocoa fermentation can improve seed quality and flavor. 21161681v1 1/1 21161681v1