Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture

Applied and Environmental Microbiology

Volumn 78, Issue 15, 2012, Pages 5395-5405

  Pereira, Gilberto Vinícius de Melo ^a   Miguel, Maria Gabriela da Cruz Pedrozo ^a   Ramos, CÍntia Lacerda ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID BACTERIA; ACID PRODUCING; BACTERIAL STRAINS; COCOA BEANS; DOMINANT SPECIES; FERMENTATION KINETICS; FERMENTATION PROCESS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; METABOLITE PRODUCTION; PHYSICO-CHEMICAL CHARACTERIZATION; PILOT SCALE; POLYPHASIC; S.CEREVISIAE; SIMULTANEOUS GROWTH; STARTER CULTURES; TROPICALIS; TWO-PHASE PROCESS;

ACETIC ACID; ACETOBACTER; CITRIC ACID; COCOA; ETHANOL; GLUCOSE; IGNITION; LACTIC ACID; PH; STARTERS; SUGAR (SUCROSE); YEAST;

FERMENTATION;

ACETIC ACID; BACTERIUM; BIOTECHNOLOGY; COCOA; ETHANOL; EXPERIMENTAL STUDY; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; GROWTH RATE; INDUSTRIAL PRODUCTION; METABOLITE; PHYSICOCHEMICAL PROPERTY; REACTION KINETICS; SUBSTRATE; YEAST;

ACETOBACTER; ARTICLE; BRAZIL; CACAO; CHEMISTRY; CULTURE MEDIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; KINETICS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE;

ACETOBACTER; BRAZIL; CACAO; CULTURE MEDIA; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; FOOD MICROBIOLOGY; KINETICS; LACTOBACILLUS; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE;

ACETOBACTER TROPICALIS; BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO;

EID: 84866165015     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01144-12     Document Type: Article

References (43)

1. Afoakwa EO, Paterson A, Fowler M, Ryan A. 2008. Flavour formation and character in cocoa and chocolate: a critical review. Crit. Rev. Food Sci.Nutr. 48:840-857.
2. Ardhana M, Fleet G. 2003. The microbial ecology of cocoa bean fermentations in Indonesia. Int. J. Food Microbiol. 86:87-99.
3. Axelsson L. 2004. Lactic acid bacteria: classification and physiology, p 1-66. In Salminen S, von Wright A, Ouwehand A (ed), Lactic acid bacteria:microbiological and functional aspects, 3rd ed. Marcel Dekker, New York, NY.
4. Beh AL, Fleet GH, Prakitchaiwattana C, Heard GM. 2006. Evaluation of molecular methods for the analysis of yeast in food and beverages. Adv.Exp. Med. Biol. 571:69-106.
5. Clapperton JF, Lockwood G, Yow STK, Um OHK. 1994. Effects of planting materiais on flavour. Cocoa Growers Bull. 48:47-63.
6. Cleenwerck I, et al. 2007. Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans. Int. J. Syst. Evol. Microbiol. 57:1647-1652.
7. Dircks HD. 2009. Ph. D. thesis. University of New South Wales, Sydney,Australia.
8. Dzogbefia VP, Buamah R, Oldham JH. 1999. The controlled fermentation of cocoa (Theobroma cacao L.) using yeasts: enzymatic process and associated physico-chemical changes in cocoa sweatings. Food Biotechnol.13:1-12.
9. Fleet GH. 2007. Yeast in foods and beverages: impact on product quality and safety. Curr. Opinion. Biotechnol. 18:170-175.
10. Frederick H. 1960. Cocoa manual. English ed. Inter-American Institute of Agricultural Sciences. Turrialba, Costa Rica.
11. Gasch AP, Werner-Washburne M. 2002. The genomics of yeast responses to environmental stress and starvation. Funct. Integr. Genomics 2:181-192.
12. Holzapfel WH. 2002. Appropriate starter culture technologies for small scale fermentation in developing countries. Int. J. Food Microbiol. 75:197-212.
13. Iacumin L, et al. 2009. Description of the microflora of sourdoughs by culture-dependent and culture-independent methods. Food Microbiol.26:128-135.
14. Jespersen L, Nielsen DS, Hønholt S, Jakobsen M. 2005. Occurrence and diversity of yeasts involved in fermentation of West African cocoa beans.FEMS Yeast Res. 5:441-453.
15. Joyeux A, Lafon-Lafourcade S, Ribereau-Gayon P. 1984. Evolution of acetic acid bacteria during fermentation and storage of wine. Appl. Environ.Microbiol. 48:153-156.
16. Kostinek M, et al. 2008. Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. Curr. Microbiol. 56:306-314.
17. Kurtzman CP, Fell JW, Boekhout T. 2011. The yeasts, a taxonomic study, 4th ed. Elsevier, Amsterdam, Netherlands.
18. Lagunes-Gálvez S, Loiseau G, Paredes JL, Barel M, Guiraud J-P. 2007.Study on the microflora and biochemistry of cocoa fermentation in theDominican Republic. Int. J. Food Microbiol. 114:124-130.
19. Leal GA, Jr, Gomes LH, Efraim P, Tavares FC, Figueira A. 2008.Fermentation of cocoa (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS YeastRes. 8:788-798.
20. Lefeber T, Janssens M, Camu N, De Vuyst L. 2010. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulationmedia to compose a starter culture for cocoa bean fermentation.Appl. Environ. Microbiol. 76:7708-7716.
21. Li X, Jiang B, Beilei P, Wanmeng M, Zhang T. 2008. Purification and partial characterization of Lactobacillus species SK007 lactate dehydrogenase(LDH) catalyzing phenylpyruvic acid (PPA) conversion into phenyllactic acid (PLA). J. Agric. Food Chem. 56:2392-2399.
22. Lima LJR, Almeida MH, Nout MJ, Zwietering MH. 2011. Theobroma cacao L.,"the food of the gods" :quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Crit. Rev.Food Sci. Nutr. 51:731-761.
23. Magalhães KT, Pereira GVM, Dias DR, Schwan RF. 2010. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J. Microbiol. Biotechnol. 26:1241-1250.
24. Ndoye B, et al. 2006. Thermoresistant properties of acetic acid bacteria isolated from tropical products of sub-Saharn Africa and destined to industrial vinegar. Enzyme Microb. Technol. 39:916-923.
25. Nielsen DS, Honholt S, Tano-Debrah K, Jespersen L. 2005. Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE). Yeast. 22:271-284.
26. Nielsen DS, et al. 2007. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture independent methods.Int. J. Food Microbiol. 114:168-186.
27. Ostovar K, Keeney PG. 1973. Isolation and characterization of microorganisms involved in the fermentation of Trinidad's cacao beans. J. Food Sci. 38:611-617.
28. Ouattara HG, et al. 2008. Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation. World J. Microbiol. Biotechnol.24:1753-1760.
29. Ovreas L, Forney L, Daae FL, Torsvik V. 1997. Distribution of bacterioplankton in meromictic Lake Saelenvannet, as determined by denaturing gradient gel electrophoresis of PCR-amplified gene fragments coding for 16S rRNA. Appl. Environ. Microbiol. 63:3367-3373.
30. Papalexandratou Z, Camu N, Falony G, De Vuyst L. 2011. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Food Microbiol.28:964-973.
31. Pereira GVM, Magalhães KT, Lorenzetii ER, Souza TP, Schwan RS. 2012. A multiphasic approach for the identification of endophytic bacteria in strawberry fruit and their potential for plant growth promotion. Microb.Ecol. 63:405-417.
32. Pereira GVM, Ramos CL, Galvão C, Dias ES, Schwan RF. 2010. Use of specific PCR primers to identify three important industrial species of Saccharomyces genus: Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces pastorianus. Lett. Appl. Microbiol. 5:131-137.
33. Quesnel VC, Lopez A. 1975. A sweat-box for fermenting small samples of cocoa. Trop. Agric. 52:309-316.
34. Ruiz A, Poblet M, Mas A, Guillamón JM. 2000. Identification of aceticacid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer. Int. J. Syst. Evol. Microbiol. 50:1981-1987.
35. Samah OA, Ptih MF, Selamat J. 1992. Biochemical changes during fermentation of cocoa beans inoculated with Saccharomyces cerevisiae (wild strain). J. Food Sci. Technol. 29:341-343.
36. Schwan RF. 1998. Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl. Environ. Microbiol. 64:1477-1483.
37. 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.
38. Schwan RF, Vanetti MCD, Silva DO, Lopez A, Moraes CA. 1986.Characterization and distribution of aerobic, spore-forming bacteria from cacao fermentations in Bahia. J. Food Sci. 51:1583-1584.
39. Schwan RF, Wheals AE. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Crit. Rev. Food Sci. Nutr. 44:205-221.
40. Steinkraus KH. 2004. Industrialization of indigenous fermented foods,2nd ed. CRC Press, Boca Raton, FL.
41. Vandenbergh PA. 1993. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol. Rev. 12:221-238.
42. White TJ, Bruns T, Lee S, Taylor J. 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics, p 315-322. In Innis MA, Gelfand DH, Sninsky JJ, White TJ (ed), PCR protocols: a guide to methods and applications. Academic Press, San Diego, CA.
43. Wood BJB. 1998. Microbiology of fermented foods, 2nd ed Thompson Science, London, United Kingdom.