The Role of Microbial and Endogenous Pectolytic Enzymes in Cocoa Fermentation 1.2

Abstract

The role of microbial and endogenous pectolytic enzymes in the degradation of cocoa pulp during fermentation was studied on the laboratory scale. Fermentation were carried out both under sterile and non-sterile (natural) conditions and by monitoring the rates and yields of sweatings over the first 12 hours. Results indicated that both microbial and endogenous pectolytic enzymes were involved in the sweating process. Under conditions, sweating yields of the order of 130% over that under sterile conditions were observed. Pectin esterase and polygalacturonase activities were detected in cocoa pulp under both conditions. Enzyme inhibition studies suggested that polygalacturonase played a more significant role in the fermentation'process, than did pectin esterase. This was confirmed by observations of large increases in sweating yield and rate accompanied by drastic reduction in viscosity when a more pure commercial polygalacturonase was added to fermenting beans.