Effect of Spoilage by Lipolytic Fungi Strains on Free Fatty Acids (FFA) Formation in Fermented and Dry Cocoa Beans

Aim: High free fatty acids (FFA) content of cocoa beans is high lead to alter quality butter fraction and chocolate manufactured. During primary post-harvest processing, harbor lipase producing mold speciess could trigger the accumulation FFA. This study investigated improvement raw material sourced from Côte d’Ivoire regarding its FFA concentration.
 Methods: Fermented dry were sampled on-farm level in some main regions d'Ivoire. Contaminating strains isolated using Sabouraud chloramphenicol agar incubated at 25°C for 7 days. Morphological identification isolates was preformed younger fungal culture. Biochemical about lipolytic properties carried out Cazpeck-Dox Agar medium enriched with olive oil as carbon source rhodamine B indicator activity. Extraction, PCR amplification a specific transcribed spacer primer (ITS4/ITS5) sequencing DNA performed species molecular identification.
 Results: Approximately 154 belonging 8 genera found tested beans. Only Rhizopus oryzae, Absidia corymbifera, Mucor heimalis, Aspergillus niger, A. tubingensis, aculeatus, flavus, tamari, fumigatus, Nigrospora sphaerica, Curvularia geniculate Penicillium chrysogenum produced greater properties. fumigatus R. orysae most frequent predominant species. Cocoa inoculated corymbifera or niger recorded higher above 1.75%.
 Conclusion: Reducing growth during processing sustainably produce less