The challenges and perspectives of the selection of starter cultures for fermented cocoa beans

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

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Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15893 ◽

2021 ◽

Author(s):

T. S. Ooi ◽

A. S. Y. Ting ◽

L. F. Siow

Keyword(s):

Volatile Organic Compounds ◽

Physicochemical Properties ◽

Organic Compounds ◽

Starter Cultures ◽

Sensory Profile ◽

Cocoa Beans ◽

Antioxidant Content ◽

Volatile Organic

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Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

Microorganisms ◽

10.3390/microorganisms9071346 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1346

Author(s):

Mariana Petkova ◽

Petya Stefanova ◽

Velitchka Gotcheva ◽

Angel Angelov

Keyword(s):

Lactic Acid ◽

Sequence Analysis ◽

Lactic Acid Bacteria ◽

Antimicrobial Properties ◽

Matter Content ◽

Starter Cultures ◽

Rrna Gene ◽

Dry Matter Content ◽

Isolation And Characterization ◽

Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

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Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2017.06.004 ◽

2017 ◽

Vol 257 ◽

pp. 31-40 ◽

Cited By ~ 26

Author(s):

Simonetta Visintin ◽

Lacerda Ramos ◽

Nara Batista ◽

Paola Dolci ◽

Freitas Schwan ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Starter Cultures ◽

Cocoa Beans ◽

Torulaspora Delbrueckii

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Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-013-1337-x ◽

2013 ◽

Vol 29 (9) ◽

pp. 1537-1549 ◽

Cited By ~ 39

Author(s):

Bárbara Mercedes Bravo-Ferrada ◽

Axel Hollmann ◽

Lucrecia Delfederico ◽

Danay Valdés La Hens ◽

Adriana Caballero ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Malolactic Fermentation ◽

Starter Cultures ◽

Red Wines ◽

Selection Of

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Low-Temperature Activity of Lactic Streptococci Isolated from Cultured Buttermilk

Journal of Food Protection ◽

10.4315/0362-028x-45.13.1208 ◽

1982 ◽

Vol 45 (13) ◽

pp. 1208-1211 ◽

Cited By ~ 5

Author(s):

STEVEN L. HOGARTY ◽

JOSEPH F. FRANK

Keyword(s):

Low Temperature ◽

Skim Milk ◽

Potential Effect ◽

Starter Cultures ◽

Streptococcus Lactis ◽

Streptococcus Cremoris ◽

Generation Times ◽

Significant Difference ◽

Selection Of

Psychrotrophic and mesophilic lactic streptococci were isolated from commercial cultured buttermilk to determine their potential effect on the quality of this product. These isolates consisted primarily of Streptococcus lactis subsp. diacetylactis, with S. lactis, Streptococcus cremoris, and Leuconostoc spp. also being present. Psychrotrophic isolates of S. lactis subsp. diacetylactis were compared to mesophilic isolates in regard to their ability to grow and reduce diacetyl in acidified milk (pH 4.7) incubated at 7°C. There was no significant difference detected in the ability of the two groups to reduce diacetyl (P<.05). The mesophilic isolates grew more rapidly in acidified refrigerated milk than did the psychrotrophs, indicating that the psychrotrophic isolates were more acid sensitive. The psychrotrophic isolates exhibited generation times of 9 to 11 h when grown in skim milk (pH 6.7) at 7°C. Both psychrotrophic and mesophilic strains of S. lactis subsp. diacetylactis could rapidly reduce diacetyl in refrigerated acidified milk. The results of this study suggest that procedures for selection of starter cultures for buttermilk manufacture should be improved.

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Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure

Frontiers in Microbiology ◽

10.3389/fmicb.2012.00194 ◽

2012 ◽

Vol 3 ◽

Cited By ~ 26

Author(s):

Antonio Bevilacqua ◽

Maria Rosaria Corbo ◽

Milena Sinigaglia

Keyword(s):

Starter Cultures ◽

Table Olives ◽

Step Procedure ◽

Selection Of

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Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

Microorganisms ◽

10.3390/microorganisms8111689 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1689 ◽

Cited By ~ 1

Author(s):

Vera Fraberger ◽

Martin Ladurner ◽

Alexandra Nemec ◽

Clemens Grunwald-Gruber ◽

Lisa M. Call ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Competitive Elisa ◽

Starter Cultures ◽

Bakery Products ◽

Wheat Sensitivity ◽

Immunogenic Proteins ◽

High Degree ◽

Selection Of ◽

Tof Ms

Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, the growth of 87 isolates was evaluated on a gluten-based medium. Further, the breakdown capacity of selected isolates was determined for gluten with a focus on gliadins by measuring acidification parameters and MALDI-TOF MS protein profiles. ATI degradation after 72 h of incubation within an ATI-based medium was investigated by means of acidification, HPLC, and competitive ELISA. All isolates exhibited the potential to degrade ATIs to a high degree, whereas the gliadin degradation capacity varied more greatly among tested LAB, with Lacticaseibacillus paracasei Lpa4 exhibiting the strongest alterations of the gliadin pattern, followed by Lactiplantibacillus plantarum Lpl5. ATI degradation capacities ranged from 52.3% to 85.0% by HPLC and 22.2% to 70.2% by ELISA, with Lacticaseibacillus paracasei Lpa4 showing superior breakdown properties. Hence, a selection of specific starter cultures can be used in sourdough processing for wheat-based bakery products with reduced gluten and ATI content and, further, better tolerated products for patients suffering from non-celiac wheat sensitivity (NCWS).

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