| Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria. | |
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MedLine Citation:
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PMID: 21803901 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol. |
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Authors:
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Timothy Lefeber; Maarten Janssens; Frédéric Moens; William Gobert; Luc De Vuyst |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2011-07-29 |
Journal Detail:
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Title: Applied and environmental microbiology Volume: 77 ISSN: 1098-5336 ISO Abbreviation: Appl. Environ. Microbiol. Publication Date: 2011 Sep |
Date Detail:
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Created Date: 2011-09-09 Completed Date: 2011-12-21 Revised Date: 2012-03-01 |
Medline Journal Info:
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Nlm Unique ID: 7605801 Medline TA: Appl Environ Microbiol Country: United States |
Other Details:
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Languages: eng Pagination: 6694-8 Citation Subset: IM |
Affiliation:
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Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acetic Acid
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metabolism Cacao / metabolism* Citric Acid / metabolism Fabaceae / metabolism* Fermentation* Food Handling* Fructose / metabolism Glucose / metabolism Lactic Acid / metabolism* Lactobacillus / metabolism* Leuconostoc / metabolism Mannitol / metabolism Oxidation-Reduction Weissella / metabolism |
| Chemical | |
Reg. No./Substance:
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30237-26-4/Fructose; 50-21-5/Lactic Acid; 50-99-7/Glucose; 64-19-7/Acetic Acid; 69-65-8/Mannitol; 77-92-9/Citric Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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