scholarly journals Antagonistic Effect of Yeast, Acetic Acid Bacteria and Mangosteen Rind Extract on Aflatoxigenic Aspergillus flavus in Unfermented Cocoa Beans

BIOTROPIA ◽  
2021 ◽  
Vol 28 (3) ◽  
Keyword(s):  
Acetic Acid ◽  
Aspergillus Flavus ◽  
Acetic Acid Bacteria ◽  
Antagonistic Effect ◽  
Cocoa Beans

scholarly journals Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans

2007 ◽  
Vol 57 (7) ◽  
pp. 1647-1652 ◽  
Author(s):  
Ilse Cleenwerck ◽  
Nicholas Camu ◽  
Katrien Engelbeen ◽  
Tom De Winter ◽  
Katrien Vandemeulebroecke ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Carbon Sources ◽  
16S Rrna Gene Sequencing ◽  
Acetic Acid Bacteria ◽  
Acetic Acid Bacterium ◽  
Rrna Gene ◽  
Cocoa Beans ◽  
Phenotypic Data ◽  
Type Strains ◽  
Ketogluconic Acid

Twenty-three acetic acid bacteria, isolated from traditional heap fermentations of Ghanaian cocoa beans, were subjected to a polyphasic taxonomic study. The isolates were catalase-positive, oxidase-negative, Gram-negative rods. They oxidized ethanol to acetic acid and were unable to produce 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid from glucose; therefore, they were tentatively identified as Acetobacter species. 16S rRNA gene sequencing and phylogenetic analysis confirmed their position in the genus Acetobacter, with Acetobacter syzygii and Acetobacter lovaniensis as their closest phylogenetic neighbours. (GTG)5-PCR fingerprinting grouped the strains in a cluster that did not contain any type strains of members of the genus Acetobacter. DNA–DNA hybridization with the type strains of all recognized Acetobacter species revealed DNA–DNA relatedness values below the species level. The DNA G+C contents of three selected strains were 56.9–57.3 mol%. The novel strains had phenotypic characteristics that enabled them to be differentiated from phylogenetically related Acetobacter species, i.e. they were motile, did not produce 2-ketogluconic acid or 5-ketogluconic acid from glucose, were catalase-positive and oxidase-negative, grew on yeast extract with 30 % glucose, grew on glycerol (although weakly) but not on maltose or methanol as carbon sources, and did not grow with ammonium as sole nitrogen source and ethanol as carbon source. Based on the genotypic and phenotypic data, the isolates represent a novel species of the genus Acetobacter for which the name Acetobacter ghanensis sp. nov. is proposed. The type strain is R-29337T (=430AT=LMG 23848T=DSM 18895T).

scholarly journals PERBAIKAN PROSES FERMENTASI BIJI KAKAO KERING DENGAN PENAMBAHAN TETES TEBU, KHAMIR, DAN BAKTERI ASAM ASETAT

2013 ◽  
Vol 3 (1) ◽  
Author(s):  
Donny Widianto, Ajeng Dara Pramita, Dan Sri Wedhastri
Keyword(s):  
Acetic Acid ◽  
Smallholder Farmers ◽  
Acetic Acid Bacteria ◽  
Reducing Sugar ◽  
Cocoa Bean ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Fermentation Liquid ◽  
Fermentation Vessel ◽  
Before And After

Most of cocoa beans produced by smallholder farmers were non fermented which can be improved by modifiedfermentation processing. This study was aimed to inverstigate the influence of molasses, yeast Saccharomycescerevisiae, and Acetobacter aceti addition on dried cocoa beans fermentation process.Fresh cocoa beans were dried in a glasshouse and its reducing sugar was analyzed before and after drying. Asmall plastic bucket (20 cm diameter and 30 cm height) with aeration holes was used as fermentation vessel. Driedcocoa beans were soaked in distilled water for 4 hours, inoculated with yeast and acetic acid bacteria cultures, andmolasses were added at two different concentration, i.e, 1 and 1.5 times of reducing sugar lost during drying.Reducing sugar, ethanol, titrated acid, population of yeast, and acetic acid bacteria were monitored duringfermentation. After fermentation the beans were sun dried and its pH and degree of fermentation were determinedto assess the bean quality.The results showed that the addition of molasses mostly at the level of 1.5, S. cerevisiae, and A. aceti increasereducing sugar, ethanol, titrated acid, yeast and acetic acid bacteria of fermentation liquid (pulp). The highestpercentage of fermented beans (68.4 %) was achieved by addition of S. cerevisiae, A. aceti, and molasses atthe level 1.5. It is likely that the addition of S. cerevisiae, A. aceti, and molasses could improve fermentationprocessing of dried cocoa bean.

scholarly journals Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

2020 ◽  
Vol 36 (2) ◽  
pp. 154-172
Author(s):  
Jorge Daniel Fonseca Blanco ◽  
Martha Del Pilar López Hernandez ◽  
Laura Sabrina Ortiz Galeano ◽  
Jenifer Criollo Nuñez ◽  
María Denis Lozano Tovar
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Debaryomyces Hansenii ◽  
Lactobacillus Brevis ◽  
Acetic Acid Bacteria ◽  
Cocoa Beans ◽  
Inoculum Dose

Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fermentation of cocoa beans is carried out by a consortium of microorganisms, the aim of thisresearch was to describe the effect of the addition of a specific mixture of yeasts, acetic acid bacteria, and lactic acid bacteria on the physicochemical and organolepticcharacteristics of cocoa beans (clone CCN 51). Isolates of two yeasts (Wickerhamomyces anomalus and Debaryomyces hansenii), three acetic acid bacteria (AAB), (Gluconobacter japonicus, Acetobacter tropicalis, and Acetobacter pasteurianus) and three lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus brevis, and Lactobacillus plantarum) obtained fromprevious cocoa fermentations selected for their pectinases and acid production capacities in a specific mixture were used. Using the micro-fermentation technique, the effect of a biological starter was evaluated under different viable microorganismsratios (Yeasts: LAB: AAB as follows, 1: 1: 1, 1: 2: 2, 1: 2: 1, 1: 1: 2, 2: 1: 1, 2: 2: 1, 2: 1: 2, and 2: 2: 2). The concentration of each microorganism was standardized at 1x107 cfu/mL, then the biomass of 4 mL for ratio 1 and 8 mL for ratio 2 of each suspension of microorganisms was added at time zero. Different doses of inoculum were 0%, 1%, 2%, 3%, 4%, and 5% v/w mL inoculum/g cocoa beans. A beneficial effecton the sensory quality of cocoa beans was evidenced by the addition of microorganisms; the best proportion of microorganisms was 2:1:2 (yeasts:LAB:AAB) and the best inoculum dose was 3% (v/w) showing lower acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt. 

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.

scholarly journals Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

2020 ◽  
Vol 44 (4) ◽  
pp. 432-453 ◽  
Author(s):  
Luc De Vuyst ◽  
Frédéric Leroy
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Acetic Acid Bacteria ◽  
Higher Alcohols ◽  
Seed Structure ◽  
Cocoa Beans ◽  
Hydrophobic Amino Acids ◽  
Precursor Molecules

ABSTRACT Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.

scholarly journals PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Theobroma Cacao ◽  
Fermentation Process ◽  
Acetic Acid Bacteria ◽  
The Sun ◽  
Dry Beans ◽  
Cocoa Beans ◽  
Fermentation Method

Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whosequality can be improved by the fermentation method, but it takes more optimizationfor fermentation can run well. This study aimed to determine changes in the chemicalproperties of fermented dry cocoa beans drying. Dry beans drying is obtained bydrying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditionedat a temperature such as drying in the sun, and each determined the reduction ofsugar levels. Experiments fermented dry cocoa beans are fermented in thefermentation container with the amount of 100 grams of seed per container. Beforethe first fermented dry cocoa beans drying on rehydration to obtain a moisturecontent approaching fresh beans, dry beans drying then incubated for six days andwithout inverted during fermentation. Each treatment was repeated three times andobserved every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, thepopulation of yeasts and acetic acid bacteria in fermented pulp was observed duringthe fermentation process. To determine the quality of dry beans drying measurementof pH and the fermentation index during fermentation.

OXIDATION OF ALIPHATIC GLYCOLS BY ACETIC ACID BACTERIA

1964 ◽  
Vol 28 (2) ◽  
pp. 164-180 ◽  
Author(s):  
J. De Ley ◽  
K. Kersters
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria
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