Inóculos fermentativos: ¿De qué sabor vas a querer tu chocolate?
Abstract
La fermentación espontánea y tradicional de cacao es un proceso que involucra consorcios microbianos como levaduras, bacterias ácido-lácticas y acéticas. Estos microorganismos se encargan de producir compuestos precursores de aroma y sabor para el cacao. Este tipo de proceso suele generar resultados heterogéneos en cuanto al perfil organoléptico del grano, al recibir la carga microbiana en un sistema no controlado. Los inóculos en fermentaciones de cacao son la oportunidad para dirigir fermentaciones espontáneas, lograr uniformidad y perfiles especiales de aromas que permitirán diferenciar lotes de cacao fermentado en el mercado del chocolate.
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