Vpliv mikroorganizmov na kakovost čokolade

Vodnjov, Nina (author), Jamnik, Polona (mentor)

Na kakovost čokolade vpliva veliko dejavnikov. Poleg genskega tipa kakavovca (Theobroma cacao) in rastnega okolja imajo znaten prispevek pri razvoju arome tudi številne vrste mikroorganizmov in kasnejši postopki obdelave kakavovih zrn. Bioproces, ki steče z zmesi zrn in pulpe, je nujen korak v proizvodnji čokolade. Tekom bioprocesa potečejo številne biokemijske pretvorbe založnih substratov znotraj zrn. Ključne za pravilen potek bioprocesa so kvasovke, sodelujejo pa tudi mlečnokislinske in ocetnokislinske bakterije. Posledica je nastanek prekurzorjev arome, ki se tekom nadaljnjih korakov obdelave kakavovih zrn povežejo v čokoladno aromo. Različne vrste in sevi mikroorganizmov lahko prispevajo k nastanku različnih prekurzorjev, kar se odrazi v drugačnem okusu čokolade. Proizvajalci čokolade si ne morejo privoščiti nihanj v kakovosti svojih izdelkov, zato so v začetku 20. stoletja pričeli z raziskavami na področju razvoja starter kultur. S tem bi, poleg nadzora nad dogajanjem tekom bioprocesa, lahko zagotovili tudi bolj higiensko proizvodnjo in izboljšali aromo čokolade. Zaradi kompleksnosti bioprocesa je na tem področju še vedno precej neznanega. V zadnjem času so pri raziskavah v veliko pomoč nova visokozmogljiva analizna orodja. Podnebne spremembe ogrožajo rast kakavovcev, zato lahko v najslabšem primeru kakav ponovno postane le hrana premožnih.

• Language: Slovenian
• Keywords: kakavovec, kakavovo zrno, bioproces, mikroorganizmi, čokolada, starter kultura
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [N. Vodnjov]
• Year: 2019
• PID: 20.500.12556/RUL-106367
• UDC: 602.4:602.3:579.67:663.91(043.2)
• COBISS.SI-ID: 9164409
• Publication date in RUL: 20.02.2019

VODNJOV, Nina, 2019, Vpliv mikroorganizmov na kakovost čokolade [online]. Bachelor’s thesis. N. Vodnjov. [Accessed 18 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=106367

Secondary language

• Language: English
• Title: The influence of microorganisms on the quality of chocolate

Abstract

There are many factors influencing the quality of chocolate. Beside the genetic type of a cocoa tree (Theobroma cacao), growth environment and processing steps of cocoa seeds, the impact of microorganisms is an important factor at the formation of chocolate flavour. Bioproces that flows out from the mixture of seeds and pulp is a vital step in the chocolate flavour formation. During the bioproces, many biochemical conversions of indogene substrates in seeds occur. As a result, precursors of chocolate aroma are formed, which are then linked together in the following processing steps of cocoa seeds. Various strains contribute to the formation of different precursors, which results in different chocolate flavours. Chocolate manufacturers cannot afford oscillations in the quality of their products, therefore in the beginning of the 20th century, researches into the development of the starter cultures began. With a proper starter culture, control of the fermentation process would be ensured, as well as a more hygienic production and an improved flavour of chocolate. While the growth of a cocoa tree is threatened by the climate changes, the worst predictions say that cocoa could again become the food of the wealthy.

• Keywords: cocoa, cocoa seed, bioproces, microorganisms, chocolate, starter culture