Screening of Anti-fungal Bacillus Strains and Influence of their Application on Cocoa Beans Fermentation and Final Bean Quality

Aims: Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to potential accumulation mycotoxins. The aim this study was develop antifungal Bacillus cultures fermentation.
 Methods Results: Antifungal activity 7 isolates investigated using overlay technique. Solid culture media inoculated bacterial fungal were cultivated under aerobic conditions at 30 ºC 5 days. strain strong studied 18 kg box fermentations in Cote d'Ivoire three time-independent replications each including spontaneous control fermentation. comparison fermentation processes revealed that thuringiensis ATCC 10792 don't affected process bean quality. anti-fungal vivo assays completely inhibited growth all on surface beans. result showed sensory evaluation chocolates is not significant differences treatment. made from excellent quality, demonstrating did affect aroma, texture appearance chocolate.
 Conclusion: From study, it addition during suppress improve Therefore, recommended future applications its capacity limit industrial-scale should be further studies.