Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria

Current Microbiology

Volumn 56, Issue 4, 2008, Pages 306-314

  Kostinek, Melanie ^a   Ban Koffi, Louis ^b   Ottah Atikpo, Margaret ^c   Teniola, David ^d   Schillinger, Ulrich ^a   Holzapfel, Wilhelm H ^a   Franz, Charles M A P ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b Centre National de Recherche Agronomique Abidjan   (Côte d’Ivoire)

^c Food Research Institute Ghana   (Ghana)

^d FEDERAL INSTITUTE OF INDUSTRIAL RESEARCH   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S;

ARTICLE; CACAO; FERMENTATION; FLAVOR; GENE SEQUENCE; GENOTYPE; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; NIGERIA; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS ACIDILACTICI; PHENOTYPE; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; SPECIES IDENTIFICATION; TAXONOMY;

BIODIVERSITY; CACAO; CLUSTER ANALYSIS; DNA FINGERPRINTING; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FOOD MICROBIOLOGY; GENES, RRNA; GENOTYPE; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; NIGERIA; PEDIOCOCCUS; PHYLOGENY; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SEQUENCE HOMOLOGY, NUCLEIC ACID;

FUNGI; PEDIOCOCCUS ACIDILACTICI; THEOBROMA CACAO;

EID: 40149087686     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-008-9097-9     Document Type: Article

References (17)

1. Ardhana MM, Fleet GH (2003) The microbial ecology of cocoa bean fermentations in Indonesia. Int J Food Microbiol 86:87-99
2. Franz CMAP, Stiles ME, Schleifer KH, Holzapfel WH (2003) Enterococci in foods-a conundrum for food safety. Int J Food Microbiol 88:105-122
3. Galvez SL, Loiseau G, Paredes JL, Barel M, Guiraud J-P (2007) Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. Int J Food Microbiol 114:124-130
4. Jayne-Williams DJ (1976) The application of miniaturized methods for the characterization of various organisms isolated from the animal gut. J Appl Bacteriol 40:189-200
5. Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CMAP, Holzapfel WH (2007) Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114:342-351
6. Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CMAP (2005) Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. Syst Appl Microbiol 28:527-540
7. Lehrian DW, Patterson GR (1983) Cocoa fermentation. In: Reed G (ed) Biotechnology, a comprehensive treatise. Vol 5. Verlag Chemie, Basel, Switzerland, pp 529-575
8. Nielsen DS (2006) The microbiology of Ghanaian cocoa fermentations. Ph.D. thesis. Department of Food Science, Food Microbiology, The Royal Veterinary and Agricultural University, Denmark
9. Nielsen DS, Teniola OD, Ban-Koffi L, Owusu M, Andersson TS, Holzapfel WH (2007a) The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. Int J Food Microbiol 114:168-186
10. Nielsen DS, Schillinger U, Franz CMAP, Bresciani J, Amoa-Awua W, Holzapfel WH, Jakobsen M (2007b) Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations. Int J Syst Evol Microbiol 57:1468-1472
11. Ostovar K, Keeney PG (1973) Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cocoa beans. J Food Sci 38:611-617
12. Passos FMI, Silva DO, Lopez A, Ferreira CLLF, Guimaraes WV (1984) Characterization and distribution of lactic acid bacteria from traditional cocoa beans fermentation in Bahia. J Food Sci 49:205-208
13. Roelofsen PA (1958) Fermentation, drying, and storage of cocoa beans. Adv Food Res 8:225-296
14. Schillinger U, Lücke FK (1987) Identification of lactobacilli from meat and meat products. Food Microbiol 4:199-208
15. Schwan RF (1998) Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl Environ Microbiol 64:1477-1483
16. Schwan RF, Wheals AE (2004) The microbiology of cocoa fermentation and its role in chocolate quality. Crit Rev Food Sci Nutr 44:205-221
17. Schwan RF, Rose AH, Board RG (1995) Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp. J Appl Bacteriol Symp Suppl 79:96S-107S