scholarly journals Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana

2007 ◽  
Vol 74 (1) ◽  
pp. 86-98 ◽  
Author(s):  
Nicholas Camu ◽  
Ángel González ◽  
Tom De Winter ◽  
Ann Van Schoor ◽  
Katrien De Bruyne ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Environmental Contamination ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Relative Population ◽  
Acetobacter Pasteurianus ◽  
Culture Independent ◽  
Dynamics Of Populations ◽  
Culture Dependent

ABSTRACT The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.

scholarly journals Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana

2007 ◽  
Vol 73 (6) ◽  
pp. 1809-1824 ◽  
Author(s):  
Nicholas Camu ◽  
Tom De Winter ◽  
Kristof Verbrugghe ◽  
Ilse Cleenwerck ◽  
Peter Vandamme ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Bean Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as “Weissella ghanaensis,” was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named“ Acetobacter senegalensis” (A. tropicalis-like) and “Acetobacter ghanaensis” (A. syzygii-like).

scholarly journals Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 42
Author(s):  
Lucie Farrera ◽  
Alexandre Colas de la Noue ◽  
Caroline Strub ◽  
Benjamin Guibert ◽  
Christelle Kouame ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Acetic Acid Bacteria ◽  
Intraspecific Diversity ◽  
Cocoa Bean ◽  
Acetic Acid Production ◽  
Cocoa Bean Fermentation ◽  
The Impact ◽  
Selection Of

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production. They initiate the development of some of the flavor precursors that are necessary for the organoleptic quality of cocoa, and for the beans’ color. The development of starter cultures with local strains would enable the preservation of the microbial biodiversity of each country in cocoa-producing areas, and would also control the fermentation. This approach could avoid the standardization of cocoa bean fermentation in the producing countries. One hundred and thirty acetic acid bacteria were isolated from three different cocoa-producing countries, and were identified based on their 16S rRNA gene sequence. The predominate strains were grown in a cocoa pulp simulation medium (CPSM-AAB) in order to compare their physiological traits regarding their specific growth rate, ethanol and lactic acid consumption, acetic acid production, and relative preferences of carbon sources. Finally, the intraspecific diversity of the strains was then assessed through the analysis of their genomic polymorphism by (GTG)5-PCR fingerprinting. Our results showed that Acetobacter pasteurianus was the most recovered species in all of the origins, with 86 isolates out of 130 cultures. A great similarity was observed between the strains according to their physiological characterization and genomic polymorphisms. However, the multi-parametric clustering results in the different groups highlighted some differences in their basic metabolism, such as their efficiency in converting carbon substrates to acetate, and their relative affinity to lactic acid and ethanol. The A. pasteurianus strains showed different behaviors regarding their ability to oxidize ethanol and lactic acid into acetic acid, and in their relative preference for each substrate. The impact of these behaviors on the cocoa quality should be investigated, and should be considered as a criterion for the selection of acetic acid bacteria starters.

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

2011 ◽  
Vol 28 (7) ◽  
pp. 1326-1338 ◽  
Author(s):  
Zoi Papalexandratou ◽  
Gino Vrancken ◽  
Katrien De Bruyne ◽  
Peter Vandamme ◽  
Luc De Vuyst
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Species Diversity ◽  
Lactic Acid Bacteria ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean

scholarly journals Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 192
Author(s):  
Endang Sutriswati Rahayu ◽  
Rokhmat Triyadi ◽  
Rosyida N. B. Khusna ◽  
Titiek Farianti Djaafar ◽  
Tyas Utami ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Cocoa Bean ◽  
Cocoa Bean Fermentation ◽  
Candida Famata

Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces the quality and may produce mycotoxins, which can cause poisoning and death. Aspergillus niger is a fungus that produces ochratoxin A, which is often found in dried agricultural products such as seeds and cereals. In this study, we applied indigenous Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as starter cultures for cocoa bean fermentation. We found that the use of L. plantarum HL-15 individually or in combination Candida famata HY-37, Lactobacillus plantarum HL-15, and Acetobacter spp. HA-37 as a starter for cocoa bean fermentation can inhibit the growth of A. niger YAC-9 and the synthesis of ochratoxin A during fermentation and drying. With biological methods that use indigenous Lactobacillus plantarum HL-15 individually or in combination with Candida famata HY-37 and Acetobacter spp. HA-37, we successfully inhibited contamination by ochratoxin-A-producing fungi. Thus, the three indigenous microbes should be used in cocoa bean fermentation to inhibit the growth of fungi that produce mycotoxins and thus improve the quality.

scholarly journals Microbial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 331-339
Author(s):  
J.G.B. Peralta ◽  
F.B. Elegado ◽  
J.F. Simbahan ◽  
I.G. Pajares ◽  
E.I. Dizon
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Lactic Acid Production ◽  
Acetic Acid Bacteria ◽  
Acetic Acid Production ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Set Up

The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum, one of the species used as the adjunct inoculum, which resulted in higher lactic acid production. On the other hand, Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production, significantly different (p>0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.

scholarly journals MICROBIAL SUCCESS OF ETHANOL, LACTIC ACID AND ACETIC ACID DURING FERMENTATION OF COCOA SEEDS

2019 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Microbial Population ◽  
Acetic Acid Bacteria ◽  
Microbial Populations ◽  
Cocoa Bean ◽  
Microbial Succession ◽  
Cocoa Beans ◽  
Cocoa Bean Fermentation ◽  
Fermentation Substrate

The objectives of the study are: 1) to determine the composition of the original cocoa bean pulp as a substrate for fermentation; 2) evaluating the effect of variations in random cocoa bean fermentation techniques on microbial populations. The stages of research carried out are as follows (1) testing the composition and moisture content of asalan cocoa beans as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation techniques namely first treatment without addition of inoculum (control), second using S. cerevisiae (FNCC 3056) inoculum, L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively. - about 108 cfu / g is given simultaneously at the beginning of fermentation (IA). (3) gradual administration of inoculum yeast at the beginning of fermentation, lactic acid bacteria at 24 hours and acetic acid bacteria at 48 hours with a microbial population equal to the second treatment (IB). Fermentation is carried out for 120 hours. The temperature is set during fermentation, respectively 35 oC (first 24 hours), 45 oC (second 24 hours), 55 oC (third 24 hours) and 35 oC (last 48 hours). The results showed that during the fermentation of random cocoa beans showed that all treatments increased ethanol consumption in line with the increasing population of S. cerevisiae at the beginning of fermentation. Furthermore, L. lactis increases followed by lactic acid, at the end of A. aceti fermentation increases with acetic acid. From the results of this study it can be concluded that the rehydration of asalan cocoa beans can improve the composition of the pulp as a fermentation substrate. Microbial population shows that microbial succession has been demonstrated by the gradual addition of the inoculum.

scholarly journals Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum

2019 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Microbial Population ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Microbial Succession ◽  
Cocoa Beans ◽  
Third Stage ◽  
Seed Fermentation ◽  
Fermentation Substrate

The research objectives were: 1) to know the composition of cocoa bean pulp as substrate for fermentation; 2) evaluate the effect of variationof cocoa seed fermentation technique on microbial population. Stages of research conducted are as follows (1) testing the composition and water content of cocoa bean pulp as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation technique ie first treatment withoutaddition of inoculum (control), both using inoculum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively - about 108cfu/g is given simultaneously at the beginning of fermentation (IA). (3) gradual inoculum administration of yeast at the begi nning of fermentation, lacticacid bacteria at 24 hours and acetic acid bacteria at 48 h with microbial population equal to second treatment (IB). Fermentation is carried out for 120hours. Temperatures are adjusted during fermentation, respectively 35 oC (first 24 hours), 45 oC (24 second hours), 55 oC (24 hours three) and 35 oC(last 48 hours). The third stage of fermented cocoa beans from the three treatments was roasted and analyzed for their volati le compounds. The resultsshowed that during the fermentation of cocoa beans showed that all treatments increased the ethanol kosentarsi in line with the increasing population ofS. cerevisiae at the beginning of fermentation. Next L. lactis increased followed by lactic acid, at the end of A. aceti fermentation increased followed byacetic acid. From the results of this study it can be concluded that the rehydration of cocoa bean pulp can improve the composition of pulp asfermentation substrate. The microbial population indicated that there was a microbial succession shown in the gradual addition of inoculum treatment.

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

2011 ◽  
Vol 28 (3) ◽  
pp. 457-464 ◽  
Author(s):  
Timothy Lefeber ◽  
William Gobert ◽  
Gino Vrancken ◽  
Nicholas Camu ◽  
Luc De Vuyst
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Species Diversity ◽  
Lactic Acid Bacteria ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Cocoa Bean Fermentation
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