Cocoa fermentation is a critical step in chocolate production, influencing the flavor, aroma, and overall quality of the final product. This review focuses on the microbial dynamics of cocoa fermentation, emphasizing the roles of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). These microorganisms interact in a well-defined succession, producing organoleptic compounds such as alcohols, organic acids, and esters, which are key to the sensory profile of cocoa. This article examines the impact of different fermentation methods, including spontaneous fermentation and the use of starter cultures, on microbial communities and flavor development. Advances in starter culture technology are highlighted, demonstrating how microbial control can enhance fermentation efficiency, reduce fermentation time, and improve the consistency of chocolate flavor. Patents related to cocoa fermentation further emphasize the growing interest in microbial management to meet market demands for high-quality, distinct chocolate. This review also outlines future research directions, including the identification of new microbial strains, optimization of fermentation conditions, and the potential of biotechnological advancements to improve the fermentation process. Understanding microbial dynamics in cocoa fermentation offers significant potential for enhancing chocolate quality, sustainability, and the development of new, region-specific flavor profiles.

The purpose of the food industry is to ensure the availability of safe and nutritious food ingredients for human consumption. Sweet potato is a crop with excellent industrialization possibilities for human food due to its important nutrient content. The objective of this study was to evaluate the effect of an alginate-calcium sulfate-tripolyphosphate (PPTS) gelling system on the physicochemical and sensory characteristics of restructured sweet potato products. Fifteen formulations with varied concentrations of alginate, calcium sulfate, and PPTS were elaborated and subjected to a ordered-preference test. The physicochemical composition and color parameters of the preferred samples were determined, and the consumer acceptance, intention to purchase, and acceptability index (AI) were assessed. The preferred formulations (p ≤ 0.05) were F1, F6, F10, F11, and F14, and the gel formation was efficient at retaining water and preventing the restructured products from absorbing fat during frying. The restructured products with the highest water retention and lowest fat absorption were F11 (46.75%), F10 (44.53%), and F14 (43.29%). In the acceptance test, no differences (p ≥ 0.05) were found in the attributes softness, crunchiness, and sweet potato flavor. Formulations F6 and F14 obtained the highest acceptability index (AI), equal to or higher than 70%, indicating that they could represent viable alternatives for the industrial transformation of sweet potato for its possible commercialization.

El agua es vector de peligros físicos, químicos y biológicos importantes para el hombre, por lo que para su consumo es necesario verificar las condiciones de salubridad de la misma, para determinar su aptitud para el consumo humano. El objetivo del presente trabajo fue evaluar los parámetros físicos: pH, color, olor, turbiedad, sólidos totales y conductividad; las características químicas: alcalinidad, sulfatos, dureza total, hierro total, aluminio, cloruros y cloro residual; y las características bacteriológicas: coliformes totales, coliformes fecales y Pseudomonas spp., en 16 empresas envasadoras de agua para consumo humano en el municipio de Montería departamento de Córdoba durante cinco meses. Las variables sólidos totales, pH, alcalinidad, dureza total, conductividad, cloruros, cloro residual y alcalinidad, mostraron diferencias altamente significativas (p≤ 0,01) y los sulfatos diferencias significativas (p≤ 0,05) entre los meses de estudio, indicando que las variaciones de la calidad del agua cruda en el transcurso del estudio influyeron en la calidad final de la misma. Los parámetros de dureza, sólidos totales y conductividad difieren significativamente (p≤ 0,05) entre las empresas envasadoras, como producto de la etapa de floculación para minimizar sólidos y turbiedad en algunas envasadoras. Las variables color, olor, turbiedad, contenido de hierro y aluminio no mostraron diferencias significativas (p≥ 0,05) tanto para las empresas evaluadas como durante los meses de estudio. Los parámetros bacteriológicos, permanecieron constantes durante la investigación. Este estudio evidenció el cumplimiento del Decreto 1575 del 2007 y las Resoluciones 2125 del 2007 y 12186 de 1991 del Ministerio de la Protección Social de Colombia.

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others.

Se evaluó el efecto de la adición de nisina en queso costeño obtenido en la ciudad de Montería – Córdoba, Colombia, sobre la inhibición del crecimiento de Staphylococcus aureus y sobre las características sensoriales del queso. Se obtuvieron muestras de queso costeño en 9 comercializadoras de la ciudad y se aisló S. aureus, se determinó la concentración mínima inhibitoria (CMI) con nisina; se elaboró queso costeño con la adición de nisina a 0, 500 y 625 UI/kg. Se realizó el recuento de S. aureus, a las 0 y 24 h de almacenamiento; se estableció un diseño completamente al azar con 57 unidades experimentales. Se realizó una prueba triangular con panel de 40 catadores para determinar diferencias sensoriales entre el queso costeño tradicional y con adición de nisina. Se determinó que el queso costeño presentó contaminación por S. aureus; dichas cepas fueron inhibidas con una CMI de nisina de 500 UI/ml. Los recuentos de S. aureus en queso costeño adicionado con nisina presentaron diferencias significativas (P≤0.05) con el testigo; se observó que después de 24 h la nisina redujo de 2.3 ciclos logarítmicos para concentración de 500 UI/kg y 1.9 ciclos logarítmicos para 625 UI/kg. El queso costeño adicionado con 500 UI de nisina/kg no presentó diferencias (P≥0.05) en las propiedades sensoriales con relación al testigo. Se concluye que la nisina a 500 UI/ml inhibe al S. aureus aislado del queso costeño comercializado en la ciudad de Montería- Córdoba.

“Suero costeño”, a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region. In this study, we aim to characterize the physicochemical, microbiological, and rheological properties of suero costeño produced in Córdoba, Colombia. Samples of suero costeño were obtained from local producers, and physicochemical, microbiological, and rheologically (stationary tests) analyses were performed. A suero costeño was developed at a pilot scale and compared with that produced artisanally. The results showed great variability in the physicochemical characteristics of the suero costeño made by the different artisanal producers, with it being classified as either a full-fat sour cream or light sour cream, with values of protein (2–9%) and pH (3.5–5.8) similar to traditional dairy products from other countries. The Suero costeño samples showed an absence of Salmonella spp. and high counts of molds and yeasts, coliforms, Escherichia coli, and coagulase-positive Staphylococcus aureus, which is associated with the quality of the raw milk used and poor hygiene practices in the manufacturing process. Suero costeño can be classified as a pseudoplastic fluid, with some presenting thixotropy (19–93%), which may cause changes in the internal structure. Due to the great variability in its physicochemical, microbiological, and rheological characteristics, it is necessary to standardize the production process by applying good manufacturing practices to improve the marketing of this Colombian culinary product.