This study encompassed the lab-scale fermentation of cocoa beans in 300-g heaps under controlled laboratory conditions, in order to replicate the microbial dynamics and metabolomic changes that usually occur in large-scale spontaneous fermentations. Growth profiles of yeast and acetic acid bacteria (AAB) with the native assortment of microbes as well as with the use of a starter culture were very similar to those observed in literature. Greater production of acetic acid by AAB not only led to more acidic-tasting liquor but also contributed to bitterness, due to polyphenol preservation. It also brought about a drastic drop in pH leading to greater proteolytic activity. Peptides generated through proteolysis also showed incredible similarity to those reported in literature, in particular, those speculated to be involved in cocoa-specific flavour. A closer look at the naturally occurring peptide repertoires of our fermentation trials, generated by the breakdown of cocoa storage protein, pointed to a potential peptide responsible for cocoa-specific aroma.

这项研究包括在受控实验室条件下在300克堆中进行实验室规模的可可豆发酵，以复制通常在大规模自发发酵中发生的微生物动力学和代谢组学变化。酵母和乙酸细菌（AAB）的自然分布以及微生物的自然分类以及使用发酵剂培养的生长曲线与文献中观察到的非常相似。AAB大量生产乙酸不仅会导致产生更多的酸味液，而且由于保留了多酚，还会导致苦味。它还导致pH值急剧下降，从而导致更大的蛋白水解活性。通过蛋白水解产生的肽也显示出与文献报道的惊人相似，尤其是那些推测与可可味有关的肽。