MICROFLORA OF COCOA BEANS BEFORE AND AFTER ROASTING AT 150 C1

Abstract

Cocoa beans representative of different fermentation practices, flavor types, and geographic origins were collected and analyzed microbiologically before and after roasting under laboratory conditions which simulated commercial practices. The detectable number of microorganisms per gram of bean before roasting ranged from 3 × 105 to 4.7 × 107. After roasting the beans for 40 min at 150 C the counts ranged from 103 to 1.6 × 105 per gram. The genus Bacillus accounted for 91% of the 277 isolates. Only bacilli were found in roasted beans and Bacillus stearothermophilus and Bacillus coagulans were the predominant species. Microorganisms identified in unroasted beans were nineteen species of Bacillus, two of Streptococcus, two of Micrococcus, two of Escherichia, and single species of Aerobacter, Flavobacterium, and Microbacterium.