Quorum Sensing Signalling Molecules in Cocoa Pulp Wine Fermentation: A Systematic Review

Cocoa pulp wine fermentation is governed by a dynamic succession of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) whose metabolic interactions determine ethanol yield, acidification trajectories, aroma precursor formation, and final beverage quality. Despite growing interest in precision fermentation, the role of quorum sensing (QS) — the density-dependent chemical communication that coordinates collective microbial behaviour — remains poorly characterised in cocoa pulp fermentation systems compared to other multispecies food fermentations. This systematic review synthesises current evidence on QS biomolecules relevant to bacteria and fungi, with the aim of establishing a mechanistic framework for understanding how interspecies signalling shapes fermentation performance and metabolite evolution in cocoa pulp wine. Following a PRISMA-compliant literature search across Scopus, PubMed, and ScienceDirect (1985–2025), peer-reviewed studies characterising QS molecules, signalling pathways, and their functional roles in food fermentation ecosystems were identified, screened, and narratively synthesised. Evidence was integrated across bacterial systems — acyl-homoserine lactones (AHLs) in Gram-negative bacteria, LuxS-mediated autoinducer-2 (AI-2) signalling in LAB — and fungal systems involving tyrosol and farnesol in yeasts, with comparative contextualisation from dairy, kimchi, and kombucha fermentations. The synthesis reveals that QS-mediated signalling regulates critical fermentation phenotypes including acidification kinetics, bacteriocin production, stress tolerance, biofilm formation, and cross-kingdom metabolic coordination in mixed-species consortia. Key evidence gaps persist regarding in situ QS signal quantification in cocoa pulp matrices, the functional consequences of polyphenol-mediated signal quenching, and the translation of QS dynamics into starter culture design. LC–MS/MS is identified as the essential analytical platform for resolving QS molecule detection in complex food matrices. This review provides a foundational framework for integrating QS-guided microbial intelligence into precision cocoa fermentation strategies, opening a high-impact research frontier for the development of reproducible, high-value cocoa-based beverages.