| Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. | |
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MedLine Citation:
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PMID: 21926224 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans. |
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Authors:
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Zoi Papalexandratou; Gwen Falony; Edwina Romanens; Juan Carlos Jimenez; Freddy Amores; Heide-Marie Daniel; Luc De Vuyst |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2011-09-16 |
Journal Detail:
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Title: Applied and environmental microbiology Volume: 77 ISSN: 1098-5336 ISO Abbreviation: Appl. Environ. Microbiol. Publication Date: 2011 Nov |
Date Detail:
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Created Date: 2011-10-26 Completed Date: 2012-02-07 Revised Date: 2012-05-01 |
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: 7698-714 Citation Subset: IM |
Affiliation:
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Research Group of Industrial Microbiology and Food Biotechnology-IMDO, Vrije Universiteit Brussel-VUB, Pleinlaan 2, B-1050 Brussels, Belgium. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acetic Acid
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metabolism Bacteria / classification*, genetics, isolation & purification Biodiversity* Cacao / chemistry*, metabolism*, microbiology* Fermentation Fructose / metabolism Fungi / classification*, genetics, isolation & purification Gluconates / metabolism Glucose / metabolism Lactates / metabolism Seeds / metabolism, microbiology Sequence Analysis, DNA Taste* Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Gluconates; 0/Lactates; 30237-26-4/Fructose; 50-99-7/Glucose; 526-95-4/gluconic acid; 64-19-7/Acetic Acid |
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