Hawaii Chocolate Microbes Angela Kaaihue Yeasts isolated from cocoa fermentations from various countries Brazil (Schwan, Wheals, 04) Ghana Malyasia Belize Unknown country Accept (Rohan et al. 1963) Candida bombi, Candida pelliculosa, Candida rugopelliculosa, Candida rugosa, Kloeckera apiculata, Kluyveromyces maarxianus, Kluyveromyces thermotolerans, Lodderomyces elongisporus, Pichica fermentans, S. cerevisiae var. Chevalieri, Saccharomyces cerevisiae, Torulaspora pretoriensis Candida spp., Hansenula spp., Kloeckera spp., Pichia spp., Saccharomyces spp., Saccharomycopsis spp., Schizosaccharomyces, spp., Torulopsis spp. Candida spp., Debaryomyces spp., Hanseniaspora spp., Hansenula spp., Kloeckera spp., Rhodotorula spp., Saccharomyces spp., Torulopsis spp Brettanomyces clausenii., Candida spp., C. boidinii, C. cacoai, C. guilliermondii, C. intermedia, C. krusei, C. reukaufii, Kloeckera apis, Pichia membranafaciens, Saccharomyces cerevisiae, Saccharomyces chevalieri, Saccharomycopsis spp., Schizosaccharomyces malidevorans, Schizosaccharomyces spp. Sacchaomyces chevalieri, Kluyveromyces fragilis, Torulopsis Candida, Candida norvengensis, Kluyveromyces marxianus, Saccharomyces Cerevisiae, Kloeckera sp., Candida kursei/incompicua Candida spp., Pichia fermentas, Kloeckera japónica, Hawaii Trinidad Chevalieri, Saccharomyces Lactic acid bacterias isolated from cocoa fermentations from various countries Brazil (Schwan, Wheals, 04) Ghana Malyasia Belize Unknown country Accept (Rohan et al. 1963) Lactobacillus, Acidophilus, Lb. Brevis, Lb. casei, Lb. Delbrueckii, Lb. fermentum, Lb. Lactic, Lb. Plantarum Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus acidilactici, Pl dextrinicus Lb. collinoides, Lb. fermentum, Lb. mali, Lb., Plantarum Lb. collinoides, Lb. plantarum Lb. brevis, Lb. buchneri, Lb. casei, Lb. Casei, pseudoplantarum, Lb. cellobiosus, Lb. delbrueckii, Lb. fermentum, Lb. fructivorans, Lb. gasseri, Lb. kandleri, Lb. plantarum, Leuconostoc mesenteroides, Ln. oenos, Ln. paramesenteroides Lb. lactic, Lb plantarum, Lb. acidophilus, Lb. bacillaceae, Lb. parabuchneri Peiococcus pentosaceus, Hawaii Trinidad Streptococcus Lactis (Ostovar, K. Keeny, G.) List of identified Acetic Acid bacteria isolated from various countries Brazil (Schwan, Wheals, 04) Ghana Malyasia Belize Unknown country Acetobacter aceti subsp. Liquefaciens, A. pasteurianus, A. peroxydans, Gluconobacter oxydans Subs. Suboxydans Acetobacter ascendens, A. rancens, A. xylinum, Glucononbacter oxydans Acetobacter lovaniensis, A. rancens, A. xylinum, Gluconobacter oxydans Acetobacter spp., Bluconobacter oxydans Acetobacter acetum Bkycibibacter ixtdabsm spp. Suboxydans, mucor pusillus, Asperillus fumigatus sp.          

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Theobroma Cacao- Quality Factors and Control

 
Theobroma Cacao L.
Quality Factors and Quality Control for Theobroma Cacao

PROJECT BACKGROUND: Fermenting Theobroma Cacao funded by University of Hawaii at Manoa, Department of Molecular Bioscience and Bioengineering. Principal Investigator: Dr. Loren Gautz, PhD. Angela Kaaihue, Candidate for Master's Degree, 08.

LIST OF FACTORS CONTRIBUTING TO RELIABLE AND FAVORABLE CHOCOLATE 

Once cacao is fermented, it then is dried.  Usually on a large scale, cacao beans are placed onto flat beds and placed under a rooftop so that solar energy and heat will dry the cacao beans.  In smaller scale operations, an oven is used to dry the beans.  Once the beans are dried, they are weighed.  The beans are placed into large coffee-like bags and sent to a chocolate processing factory.  Currently Hawaii is not set up to process cacao beans for a large scale factory production.  Chocolate analysis and quality of these beans are necessary to determine cost per pounds of cacao beans.  Certain characteristics are assessed and given a score.  These characteristics include: cocoa flavor, fruitiness, desired semibitter flavor, Acidity, Astringency, Off-Flavors.  The desired characteristics are cocoa flavor, fruitiness, and desired semibitter flavor.  The negative characteristics are acidity, astringency, and off-flavors (Scwan, 1998).  These beans are then available for wholesale and a price is given for Hawaii’s production of cacao beans

 

1-Ferment Cacao Beans- The "Green Way"

2-List of Factors which contribute to Reliable and Favorable Quality Chocolate

3- Defined Microbial Cocktail Inocculum (DMCI), fermentation process

4-Identified strains of microbes used in fermentation processes

5-Safety and Health Precations in fermenting cacao beans

6-The benefits of using biotechnological techniques in farming and fermenting processes of theobroma cacao

8-Problems and difficulties that occur in fermenting processes.

9-Market analysis, productions costs, and consumer demands.

10-Literature Research and Other Readings



Current research and data collection are currently in progress. Any further information is classified confidential and may not be considered public. Research at the University of Hawaii at Manoa, Molecular Biosciences and Bioengineering Department. This project is headed by Dr. Loren Gautz, Ph.D.,and Angela Ka'aihue, Master Degree Candidate 2008. Feel free to contact us for further information or questions.