Use of Pichia manshurica as a Starter Culture for Spontaneous Cocoa Fermentation in Southern Bahia, Brazil

To improve cocoa fermentation and the quality of its final products, microbial cultures with potential as starters were investigated. Yeasts were considered a promising option due to their adaptability to biotechnological processes and ease of laboratory manipulation. From 185 strains previously isolated from spontaneous cocoa fermentation, those producing protease, amylase, and cellulase were identified. Strain CII87b (Pichia manshurica) exhibited the most favorable results and was evaluated for cytotoxicity using the MTT assay, showing no adverse effects. This culture was subsequently inoculated into freshly harvested cocoa almonds during the secondary (winter) harvest. The inoculum accelerated and increased the average fermentation temperature from 25 to 50 °C, reduced internal mold incidence, decreased defect rates, increased total fermentation, and resulted in a more desirable pH compared to the control. These findings demonstrate that the use of P. manshurica CII87b as a starter culture in winter harvests can improve fermentation efficiency and product quality, offering a biotechnological tool with potential benefits for cocoa producers and the chocolate industry.