Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

2013 ◽  
Vol 167 (1) ◽  
pp. 103-116 ◽  
Author(s):  
Michael Crafack ◽  
Morten B. Mikkelsen ◽  
Sofie Saerens ◽  
Morten Knudsen ◽  
Andreas Blennow ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Starter Culture ◽  
Pichia Kluyveri ◽  
Cocoa Fermentation

scholarly journals Polyphasic Analysis of Pectinolytic and Stress-Resistant Yeast Strains Isolated From Ivorian Cocoa Fermentation

2014 ◽  
Vol 4 (1) ◽  
pp. 124 ◽  
Author(s):  
Lamine Samagaci ◽  
Honore G. Ouattara ◽  
Bernadette G. Goualie ◽  
Sebastien L. Niamke
Keyword(s):  
Carbon Metabolism ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Carbon Sources ◽  
Stress Conditions ◽  
Cocoa Bean ◽  
Fermentative Capacity ◽  
Yeast Strains ◽  
Polygalacturonase Production ◽  
Cocoa Fermentation

<p>Microbial preparation containing pectinolytic strains as starter culture should help to standardize cocoa fermentation and reduce the lost due to the variability of cocoa bean. In this study, carbon metabolism, fermentative capacity and effect of environmental conditions on pectinase synthesis were analyzed in four yeast strains previously characterized as highly pectinolytic and stress resistant. The strains showed a restricted carbon metabolism profile with capacity to ferment only glucose and fructose and grown maximally at 5% of these carbon sources. Furthermore, yeasts strains were able to keep round 80% of their relative growth at up to 15% of sugar concentrations and proved to be osmotolerant at 25% glucose. Theses strains expressed their highest fermentative capacity at 35 °C producing up to 10.78 cm<sup>3</sup>of CO<sub>2</sub> and lost more than 50% of this capacity at 40 °C. The isolates studied produced polygacturonase as sole pectinase, optimal production of this enzyme is reached at pH (5-6), at incubation temperature of 30 ºC for strains YS 128, YS 202 and 35 ºC for strains YS 165 and YS 201. However, stress conditions such as 0.5 % acetic acid, 2% lactic acid, 6% citric acid and 6% ethanol repress strongly polygalacturonase production in the strains analyzed. Yeast strains studied present some physiological properties potentially useful for cocoa fermentation but the use of these strains as starter should take into account, the stress conditions susceptible to hinder pectinase production. <strong></strong></p>

scholarly journals Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

2020 ◽  
Vol 36 (3) ◽  
pp. 236-248
Author(s):  
Maria Denis Lozano Tovar ◽  
Geraldine Tibasosa ◽  
Carlos Mario González ◽  
Karen Ballestas Alvarez ◽  
Martha Del Pilar Lopez Hernandez ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Starter Culture ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Beans ◽  
Isolation And Identification ◽  
Pichia Kudriavzevii ◽  
Cocoa Bean Fermentation ◽  
Cocoa Fermentation

Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa.

Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation

2013 ◽  
Vol 29 (5) ◽  
pp. 875-881 ◽  
Author(s):  
L. Amaya-Delgado ◽  
E. J. Herrera-López ◽  
Javier Arrizon ◽  
M. Arellano-Plaza ◽  
A. Gschaedler
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Performance Evaluation ◽  
Kluyveromyces Marxianus ◽  
Pichia Kluyveri

scholarly journals Salt concentration effect on yeast diversity of the Ivorian traditional fermented fish adjuevan

2020 ◽  
Vol 13 (1) ◽  
pp. 087-094
Author(s):  
Kouakou-Kouamé Amenan Clémentine ◽  
N guessan Kouadio Florent ◽  
Aka Solange ◽  
Montet Didier ◽  
Djè Koffi Marcellin
Keyword(s):  
Salt Concentration ◽  
Kluyveromyces Marxianus ◽  
Starter Culture ◽  
Yeast Identification ◽  
Fermented Fish ◽  
Torulaspora Delbrueckii ◽  
Yeast Diversity ◽  
Candida Sp ◽  
Traditional Fermentation ◽  
Candida Zeylanoides

This study aimed to investigate the yeast diversity in adjuevan fermented at the laboratory scale according to salt concentration following both traditional fermentation methods. Thus, the fish species Galeoides decadactylus was fermented with salt added at 10 %, 15 %, 20 %, 25 % and 30 % (w/w) for five days. Yeast identification using PCR-DDGE method reveled seven species which were Pichia fermentans, Candida zeylanoides, Candida sp, Hanseniaspora osmophila, Kluyveromyces sp; Torulaspora delbrueckii and Kluyveromyces marxianus. These species varied according to fermentation method used and salt concentration added with Pichia fermentans and Hanseniaspora osmophila as dominant strains. These results showed also that Kluyveromyces marxianus and Torulaspora delbrueckii were more tolerant to sodium chloride than the others. This work confirmed that yeasts were involved and participated in adjuevan production. Therefore, these yeasts should be tested for their functionality during the fermentation, and some might be useful as starter culture to produce better quality fermented fish adjuevan.

scholarly journals Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

Molecules ◽  
2017 ◽  
Vol 22 (5) ◽  
pp. 766 ◽  
Author(s):  
Igor Magalhães da Veiga Moreira ◽  
Leonardo de Figueiredo Vilela ◽  
Maria da Cruz Pedroso Miguel ◽  
Cledir Santos ◽  
Nelson Lima ◽  
...  
Keyword(s):  
Starter Culture ◽  
Cocoa Fermentation

scholarly journals Convective Drying of the Thermotolerant Kluyveromyces marxianus at Relatively Low Temperatures and its Efficiency in Whey Fermentation

2007 ◽  
Vol 1 (1) ◽  
pp. 52-58 ◽  
Author(s):  
H. Papapostolou ◽  
L.A. Bosnea ◽  
M. Kanellaki ◽  
A.A. Koutinas
Keyword(s):  
Low Temperatures ◽  
Kluyveromyces Marxianus ◽  
Raw Materials ◽  
Starter Culture ◽  
Cost Effective ◽  
Added Value ◽  
Convective Drying ◽  
Culture Production ◽  
Vegetable Raw Materials ◽  
The Impact

Thermally dried thermophilic K. marxianus has proved to be an effective starter culture for whey fermentation. Convective drying of K. marxianus can be performed effectively in the range 35-60oC. The best drying temperature for is considered 35oC since it is the most cost effective without any substantial difference in kinetic parameters when compared with higher temperatures. The impact of thermally dried starter culture of K. marxianus is high, since several products could be produced from whey, such as potable and fuel-grade alcohol, baker’s yeast, SCP to feed animals and a Kefir drink-type. Furthermore, the economical impact of thermally dried starter culture production is essential, since it may lead small dairy enterprises to treat their own whey by producing added value products and protecting the environment from this much polluted liquid. GC-MS analysis of fermented whey indicates that it contains volatiles similar to traditional drinks produced from vegetable raw materials.

scholarly journals Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

2021 ◽  
Vol 11 ◽  
Author(s):  
Cristian Díaz-Muñoz ◽  
Dario Van de Voorde ◽  
Andrea Comasio ◽  
Marko Verce ◽  
Carlos Eduardo Hernandez ◽  
...  
Keyword(s):  
Starter Culture ◽  
Agar Plate ◽  
Starter Cultures ◽  
Cocoa Bean ◽  
Sequence Variant ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentation Processes ◽  
Wide Range ◽  
Cocoa Fermentation

Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa bean curing process is still lacking. In the present study, eight different cocoa fermentation processes were carried out with Trinitario cocoa in vessels in Costa Rica to assess the contribution of two candidate yeast starter culture strains, namely Saccharomyces cerevisiae IMDO 050523 and Pichia kudriavzevii IMDO 020508, inoculated in combination with Limosilactobacillus fermentum IMDO 0611222 and Acetobacter pasteurianus IMDO 0506386. A multiphasic approach, consisting of culture-dependent selective plating and incubation, rRNA-PCR-DGGE community profiling of agar plate washes, and culture-independent high-throughput amplicon sequencing, combined with a metabolite target analysis of non-volatile and volatile organic compounds (VOCs), was performed on samples from the fermentation and/or drying steps. The different starter culture mixtures applied effectively steered the cocoa fermentation processes performed. Moreover, the use of an amplicon sequence variant (ASV) approach, aligning these ASVs to the whole-genome sequences of the inoculated strains, allowed the monitoring of these inoculated strains and their differentiation from very closely related variants naturally present in the background or spontaneous fermentation processes. Further, traits such as malolactic fermentation during the fermentation step and acetoin and tetramethylpyrazine formation during the drying step could be unraveled. Finally, the yeast strains inoculated influenced the substrate consumption and metabolite production during all starter culture-initiated fermentation processes. This had an impact on the VOC profiles of the cured cocoa beans. Whereas the P. kudriavzevii strain produced a wide range of VOCs in the cocoa pulp, the S. cerevisiae strain mostly influenced the VOC composition of the cured cocoa beans.

scholarly journals Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation

2021 ◽  
Vol 93 ◽  
pp. 103608
Author(s):  
Carolina O. de C. Lima ◽  
Aline B.M. Vaz ◽  
Giovanni M. De Castro ◽  
Francisco Lobo ◽  
Ricardo Solar ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Starter Culture ◽  
Microbial Metagenomics ◽  
New Perspective ◽  
Cocoa Fermentation

scholarly journals Enhancement of Cocoa Quality By the Indigenous Yeast Candida Tropicalis KLK4 Through Cocoa Bean Fermentation

2014 ◽  
Vol 4 (1) ◽  
pp. 327-335
Author(s):  
Nur Arfa Yanti
Keyword(s):  
Candida Tropicalis ◽  
Ph Value ◽  
Large Subunit ◽  
Starter Culture ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Bean Fermentation ◽  
Assimilation Capacity ◽  
Indigenous Yeast ◽  
Cocoa Fermentation

An indigenous yeast strain that isolated from fermented cocoa bean has a role in cocoa bean fermentation process, was characterized and identified to be member of the Candida tropicalis  species  based on phenotypic characteristics and the D1/D2 region of the large subunit rRNA gene. Properties of importance for cocoa bean fermentation, namely sucrose, glucose, and citrate assimilation capacity, pH-, ethanol-, and heat-tolerance, were examined for isolate. The Quality of fermented cocoa bean was analyzed by cut test. Candida tropicalis KLK4 was tolerance to low pH value, high temperature, ethanol and could assimilate citrate, reflecting it is able to adapt to cocoa fermentation environment. The utilization of Candida tropicalis KLK4 strain as a starter culture for cocoa fermentation can enhance cocoa  quality.

scholarly journals Metagenomic analysis of microbial community in over-fermented tempeh

2019 ◽  
Vol 20 (4) ◽  
pp. 1106-1114 ◽  
Author(s):  
ARTINI PANGASTUTI ◽  
RIZAL KHOIRUN ALFISAH ◽  
NUR IFFAH ISTIANA ◽  
SITI LUSI ARUM SARI ◽  
RATNA SETYANINGSIH ◽  
...  
Keyword(s):  
Microbial Community ◽  
Relative Abundance ◽  
Kluyveromyces Marxianus ◽  
Functional Food ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Starter Culture ◽  
Metagenomic Analysis ◽  
Candida Sp ◽  
Beneficial Effects

Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.

Sign in / Sign up

Export Citation Format

Share Document