<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562024000100168</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26.2422</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Induction of effective microorganisms (EM) in the fermenting mass of cacao ( Theobroma cacao L.) and their impact on physicochemical and antioxidant characteristics]]></article-title>
<article-title xml:lang="es"><![CDATA[Inducción de microorganismos eficaces (ME) en la masa fermentativa del cacao (Theobroma cacao L.) y su incidencia las características físico química y antioxidante.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Intriago Flor]]></surname>
<given-names><![CDATA[Frank]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cedeño Loor]]></surname>
<given-names><![CDATA[Jossenka]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parraga Muñoz]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarado Vásquez]]></surname>
<given-names><![CDATA[Kerly]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vásquez Cortez]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Revilla Escobar]]></surname>
<given-names><![CDATA[Karol]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aldas Morejon]]></surname>
<given-names><![CDATA[Jhonnatan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Agrociencias ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Cuyo Facultad de Ciencias Aplicadas a la Industria ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562024000100168&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100168&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100168&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This research evaluated the impact of effective microorganisms (EM) on cacao fermentation and their influence on its physical, chemical, and antioxidant characteristics. A completely randomized statistical design with two factors -type of fermentation (jute sack or wooden boxes) and EM concentration (1 %, 3 %, and 5 %)- was used over six fermentation intervals (0, 24, 48, 72, 94, and 120 h). Parameters analyzed included temperature, pH, °Brix, and grain weight. Results showed significant impact from EM application. The highest phenol content (24.17 g GAE/100g) was observed with 3 % EM in boxes. Antioxidant capacity was highest with 5 % EM in jute sacks (ABTS method) and 3 % EM in sacks (DPPH method, 184.01 µmol Trolox Equivalent/g). Optimal fermentation was achieved with 5 % EM in boxes and 1 % EM in sacks, yielding quality values of 79 % and 85 %, respectively. Instrumental color analysis showed no significant differences. EM inclusion positively affected cacao grain quality, enhancing its physical, chemical, and antioxidant properties, though results varied with EM concentration and fermentation type.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Esta investigación evaluó el impacto de los microorganismos efectivos (ME) en la fermentación del cacao y su influencia en sus características físicas, químicas y antioxidantes. Se utilizó un diseño estadístico completamente aleatorizado con dos factores: tipo de fermentación (saco de yute o cajas de madera) y concentración de ME (1 %, 3 % y 5 %), durante seis intervalos de fermentación (0, 24, 48, 72, 94 y 120 h). Los parámetros analizados incluyeron temperatura, pH, °Brix y peso del grano. Los resultados mostraron un impacto significativo de la aplicación de ME. El mayor contenido de fenoles (24.17 g GAE/100g) se observó con 3 % de ME en cajas. La capacidad antioxidante fue mayor con 5% de ME en sacos de yute (método ABTS) y 3 % de ME en sacos (método DPPH, 184.01 µmol Equivalente Trolox/g). La fermentación óptima se logró con 5 % de ME en cajas y 1 % de ME en sacos, obteniendo valores de calidad del 79 % y 85 %, respectivamente. El análisis de color instrumental no mostró diferencias significativas. La inclusión de ME en la fermentación del cacao afectó positivamente la calidad del grano, mejorando sus propiedades físicas, químicas y antioxidantes, aunque los resultados variaron según la concentración de ME y el tipo de fermentación.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Cacao]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[phenols]]></kwd>
<kwd lng="en"><![CDATA[effective microorganisms]]></kwd>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[microorganismos eficientes]]></kwd>
</kwd-group>
</article-meta>
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