Role of fermentation and microbes in cacao fermentation and their impact on cacao quality

Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action enzymes. Microorganisms (yeast, lactic acid bacteria, acetic bacteria) play critical role in cacao by degrading mucilage pulp producing stabilized enzymatic reactions that contribute to its quality. Nowadays, majority practiced our planet is traditional form produce aroma flavor. The art using starter culture substitute naturally occurring microorganisms crucial for development flavor sustainable uniformity quality improvement unique development. In this sense, review presents an overview process impacts on quality, involved process, bioactive compounds health benefits. Moreover, research perspectives needed advance made terms order reduce period are reviewed.