Evaluation of Biomedical and Probiotic Properties of Fermented Cocoa Pod Isolates from Idanre, Ondo State
DOI:
https://doi.org/10.33003/fjs-2026-1020-6184Keywords:
Cocoa fermentation, Antibiotic resistance, Microbial diversity, Growth-death kinetics, Consumer safetyAbstract
Cocoa (Theobroma cacao L.) is an economically important crop whose beans are widely used in chocolate production. Its fermentation involves diverse microorganisms that influence product quality, however, the presence of potentially pathogenic and antimicrobial-resistant organisms may pose risks to consumer safety. This study investigated the microbial profile of fermented cocoa pods from Idanre Farm Settlement, Ondo State, Nigeria, focusing on microbial diversity, antibiotic susceptibility, and growth-death kinetics. Fermentation was simulated under laboratory conditions using freshly harvested cocoa beans with mucilaginous pulp. Microorganisms were isolated and characterized using serial dilution, selective media, Gram staining, biochemical tests, and cultural and microscopic identification of fungi. Bacterial counts ranged from 1.2 × 10⁵ to 1.5 × 10⁶ CFU/mL, while fungal spore-forming units ranged from 0.1 × 10² to 2.9 × 10³ SFU/mL. The bacterial community was dominated by Lactobacillus spp., with other isolates including Staphylococcus aureus, Bacillus, Enterobacter, Klebsiella, Escherichia coli, and Acetobacter spp. Fungal isolates comprised yeasts such as Candida tropicalis and Pichia membranifaciens, and filamentous fungi including Fusarium equiseti, Aspergillus parasiticus, Aspergillus calidoustus, and Alternaria infestoria. Antibiotic susceptibility testing revealed high resistance to amoxicillin and tetracycline, whereas ciprofloxacin and gentamicin showed greater effectiveness against most bacterial isolates. Killing kinetics demonstrated rapid reductions in viable bacterial populations within 6–12 hours following treatment with ciprofloxacin and gentamicin, while amoxicillin exhibited limited bactericidal activity. The coexistence of beneficial fermentative microorganisms with potential pathogens indicates the complex microbiological nature of cocoa fermentation. The findings emphasize the need for improved hygienic practices, microbial monitoring
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