| Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. | |
| | |
MedLine Citation:
|
PMID: 21839382 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
|
Spontaneous organic cocoa bean box fermentations were carried out on two different farms in Brazil. Physical parameters, microbial growth, bacterial species diversity [mainly lactic acid bacteria (LAB) and acetic acid bacteria (AAB)], and metabolite kinetics were monitored, and chocolates were produced from the fermented dry cocoa beans. The main end-products of the catabolism of the pulp substrates (glucose, fructose, and citric acid) by yeasts, LAB, and AAB were ethanol, lactic acid, mannitol, and/or acetic acid. Lactobacillus fermentum and Acetobacter pasteurianus were the predominating bacterial species of the fermentations as revealed through (GTG)(5)-PCR fingerprinting of isolates and PCR-DGGE of 16S rRNA gene PCR amplicons of DNA directly extracted from fermentation samples. Fructobacillus pseudoficulneus, Lactobacillus plantarum, and Acetobacter senegalensis were among the prevailing species during the initial phase of the fermentations. Also, three novel LAB species were found. This study emphasized the possible participation of Enterobacteriaceae in the cocoa bean fermentation process. Tatumella ptyseos and Tatumella citrea were the prevailing enterobacterial species in the beginning of the fermentations as revealed by 16S rRNA gene-PCR-DGGE. Finally, it turned out that control over a restricted bacterial species diversity during fermentation through an ideal post-harvest handling of the cocoa beans will allow the production of high-quality cocoa and chocolates produced thereof, independent of the fermentation method or farm. |
| | |
Authors:
|
Zoi Papalexandratou; Gino Vrancken; Katrien De Bruyne; Peter Vandamme; Luc De Vuyst |
Publication Detail:
|
Type: Journal Article Date: 2011-06-12 |
Journal Detail:
|
Title: Food microbiology Volume: 28 ISSN: 1095-9998 ISO Abbreviation: Food Microbiol. Publication Date: 2011 Oct |
Date Detail:
|
Created Date: 2011-08-15 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 8601127 Medline TA: Food Microbiol Country: England |
Other Details:
|
Languages: eng Pagination: 1326-38 Citation Subset: IM |
Copyright Information:
|
Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
|
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation.
Next Document: Expression of Lactobacillus pentosus B96 bacteriocin genes under saline stress.