A starter consortium of Saccharomyces cerevisiae (Y), Lactobacillus plantarum (LAB), and Acetobacter aceti (AAB) was defined to ferment the Cocoa beans (Theobroma cacao). Emphasis was laid to optimize the microbial concentration with a functional ratio of selected cultures. A central composite rotatable design (CCRD) was employed to study the effect of inoculum size (0-20% w/v) with alcohol, titrable acidity, polyphenols, anthocyanin, cut test, and sensory as response variables. The significant (p < 0.05) response surface models with high coefficients of determination values (R2) ranging from 0.82 to 0.93 were considered for the experimental data, which represented the polynomial response models for describing the constraints. Based on the design, the concentration of consortia ranged 9.03X103 CFU/g of Y, 5.9X104 CFU/g of LAB, and 7.0X104 CFU/g of AAB. The graphical optimization of superimposed contour plots fulfilled the desired metabolites; alcohol (Y1) ≤ 11 mg/g, titrable acidity (Y2) ≥  0.25%, polyphenols (Y3) ≤ 4.0 mg/g, anthocyanin (Y4) ≤ 14 mg/g, sensory (Y5) ≥ 6.0, and cut test (Y6)≥95%. Thus, validation through a field trial was confirmed to adopt the techno-economic feasibility on-farm process with precise inoculums. The effect of starter consortia on Cocoa fermentation and quality was found to be significant.

中文翻译：

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农场可可发酵的起步联盟及其质量属性。

定义了酿酒酵母（Y），植物乳杆菌（LAB）和醋酸醋（AAB）的启动子财团，以发酵可可豆（Theobroma cacao）。着重于以选定培养物的功能比优化微生物浓度。采用中央复合可旋转设计（CCRD），以酒精，可滴定的酸度，多酚，花色苷，切割试验和感官为响应变量，研究接种量（0-20％w / v）的影响。实验数据考虑了具有高确定值系数（R2）从0.82至0.93的显着（p <0.05）响应表面模型，该模型代表用于描述约束的多项式响应模型。根据设计，协会的浓度范围为Y的9.03X103 CFU / g，LAB的5.9X104 CFU / g和7。0X104 CFU /克AAB。叠加等高线图的图形优化完成了所需的代谢物；酒精（Y1）≤11 mg / g，可滴定酸度（Y2）≥0.25％，多酚（Y3）≤4.0 mg / g，花青素（Y4）≤14 mg / g，感官（Y5）≥6.0和切分测试（ Y6）≥95％。因此，通过田间试验的确认被证实采用具有精确接种量的技术经济可行性的农场生产方法。发现发酵菌团对可可发酵和品质的影响是显着的。通过田间试验进行的确认被证实采用了具有精确接种量的技术经济可行性的农场生产工艺。发现发酵菌团对可可发酵和品质的影响是显着的。通过田间试验进行的确认被证实采用了具有精确接种量的技术经济可行性的农场生产工艺。发现发酵菌团对可可发酵和品质的影响是显着的。