Microbial composition for the fermentation of cocoa material
The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.
1. A Method for regulating fermentation of plant material essentially consisting of beans and/or pulp derived from fruit pods of the species Theobroma cacao , said method comprising adding to the plant material a microbial composition comprising:
Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis , and
at least one strain of a yeast species of a genus selected from the group consisting of Saccharomyces and Candida.
2. The method according to claim 1 , wherein said microbial composition further comprises at least one additional Lactobacillus species selected from the group consisting of Lactobacillus farraginis, Lactobacillus diolivorans, Lactobacillus faeni and Lactobacillus paracasei.
3. The method according to claim 1 , wherein said yeast is Saccharomyces cerevisiae.
4. The method according to claim 1 , wherein said microbial composition is a starter culture or a high density culture, comprising at least 10 2 CFU of bacterial strains per g plant material.
5. The method according to claim 1 , wherein said microbial composition consists essentially of:
Microbial Composition 1: Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis, Lactobacillus farraginis, Saccharomyces cerevisiae , or,
Microbial Composition 2: Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis, Lactobacillus diolivorans, Saccharomyces cerevisiae.
6. The method according to claim 1 , wherein said microbial composition comprises between 10 3 and 10 7 CFU/g of plant material of each strain.
7. The method according to claim 1 , wherein said microbial composition is a liquid culture, liquid pressed culture, frozen or dried form, freeze dried form and spray/fluid bed dried form, or frozen or freeze-dried concentrated.
8. The method according to claim 1 , wherein said microbial composition is provided in a sealed enclosure.
9. The method according to claim 1 , wherein said microbial composition further comprises buffering agents and growth stimulating agents or preservatives or carriers.
10. The method according to claim 1 , wherein said plant material is of non-Java origin.
11. A Method for producing a red or purple cocoa-derived material from fermented beans, comprising the steps of:
a) providing cocoa beans that have been fermented with a microbial composition comprising:
Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis , and
at least one strain of a yeast species of a genus selected from the group consisting of Saccharomyces and Candida,
b) preparing a cocoa-derived material from the fermented beans of step a), and
c) treating the cocoa-derived material of step b) with an acid or with an aqueous acidic solution, wherein said cocoa-derived material is selected from the group comprising cocoa nibs, cocoa flakes, cocoa cake, cocoa powder, cocoa liquor and chocolate, and preferably cocoa nibs or cocoa liquor.
12. The method according to claim 11 , wherein said microbial composition further comprises at least one additional Lactobacillus species selected from the group consisting of Lactobacillus farraginis, Lactobacillus diolivorans, Lactobacillus faeni and Lactobacillus paracasei.
13. The method according to claim 11 , wherein said yeast is Saccharomyces cerevisiae.
14. The method according to claim 11 , wherein said microbial composition is a starter culture, comprising at least 10 2 CFU of bacterial strains per g plant material.
15. The method according to claim 11 , wherein said microbial composition consists essentially of:
Microbial Composition 1: Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis, Lactobacillus farraginis, Saccharomyces cerevisiae , or,
Microbial Composition 2: Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis, Lactobacillus diolivorans, Saccharomyces cerevisiae .
16. The method according to claim 11 , wherein said microbial composition comprises between 10 3 and 10 7 CFU/g of plant material of each strain.
17. The method according to claim 11 , wherein said microbial composition is a liquid culture, liquid pressed culture, frozen or dried form, freeze dried form and spray/fluid bed dried form, or frozen or freeze-dried concentrated.
18. The method according to claim 11 , wherein said microbial composition is provided in a sealed enclosure.
19. The method according to claim 11 , wherein said microbial composition further comprises buffering agents and growth stimulating agents or preservatives or carriers.
20. The method according to claim 11 , wherein said plant material is of non-Java origin.