scholarly journals The Susceptibility Simulation of Ochratoxin A and Aflatoxins Contamination on Fermented and Unfermented Cocoa Beans in High Storage Humidity

2017 ◽  
Vol 14 (2) ◽  
pp. 108
Author(s):  
Francis M.C. Sigit Setyabudi ◽  
H. Adhianata ◽  
Sardjono Sardjono ◽  
W. Mahakarnchanakul
Keyword(s):  
Acetic Acid ◽  
Ochratoxin A ◽  
Fermentation Process ◽  
Chemical Characteristic ◽  
Storage Condition ◽  
Limiting Factors ◽  
Cocoa Beans ◽  
End Products ◽  
High Storage ◽  
Simulation Condition

Most of Indonesia’s cocoa beans has been produced through fermentation. Various metabolite end products such as alcohol, lactic acid, and acetic acid are produced during cocoa beans fermentation. These metabolites would induce different chemical characteristic of fermented cocoa beans. In this research, parameters evaluated were OTA and AFs contamination to determine the susceptibility of fermented and unfermented cocoa beans on OTA and AFs production during storage simulation. To investigate the susceptibility, this research was conducted on storage simulation condition which was 91% of relative humidity. It is hypothesized that metabolic end-products from the breakdown substrate during fermentation process have an effect on mycotoxin production by fungi.This is the first report of ochratoxin A and aflatoxins contamination susceptibility in fermented and unfermented cocoa beans. Fermented cocoa beans were more susceptible to AFs contamination. The highest AFs contamination was found in fermented inoculated cocoa beans after 10 days storage. Unfermented cocoa beans were more susceptible to OTA production. The highest OTA contamination was found in unfermented inoculated cocoa beans after 15 days storage.The results of the present study indicated a promising different potential between ochratoxin A and aflatoxins production in fermented and unfermented cocoa beans during simulation storage condition, suggesting the existence of limiting factors on the accumulation of ochratoxin A and aflatoxins in the beans by the metabolic-end products produced during fermentation.

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 PENGARUH JENIS FERMENTOR TERHADAP MUTU BIJI KAKAO KERING NON FERMENTASI

2019 ◽  
Vol 15 (2) ◽  
pp. 91
Author(s):  
Ira Mulyawanti ◽  
Tatang Hidayat ◽  
NFN Risfaheri
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Acid Content ◽  
Fermentation Process ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Flavor Components ◽  
Volatile Flavor ◽  
Rotary Drum

<p>Peningkatan mutu biji kakao non fermentasi dilakukan melalui proses fermentasi menggunakan starter kering dan dua jenis fermentor, yaitu tipe kotak dan rotary drum. Biji kakao non fermentasi dibasahkan terlebih dahulu dengan direndam dalam air selama 2-3 jam, kemudian ditiriskan dan ditambah substrat yang terdiri atas fruktosa:glukosa:sukrosa:asam sitrat dengan perbandingan 62 : 41 : 32 : 22,5, ditambahkan starter kering sebanyak 3% kemudian difermentasi menggunakan kotak fermentasi, fermentor rotary drum dengan pengaturan suhu dan tanpa pengaturan suhu. Penggunaan kotak fermentasi dan <em>fermentor rotary drum </em>menunjukkan adanya proses fermentasi yang diindikasikan dengan terjadinya peningkatan suhu dan pH. Namun, pembentukan flavor hasil fermentasi menggunakan kotak fermentasi menunjukkan hasil yang terbaik. Kandungan asam asetat diperoleh paling tinggi melalui proses fermentasi menggunakan kotak fermentasi, begitu pula komponen volatil flavor penting lainnya seperti senyawa alkohol lebih banyak ditemui dari proses fermentasi menggunakan kotak fermentasi dibandingkan dengan <em>rotary drum</em>.</p><p> </p><p><strong>The Influences of Fermentor Type on Quality of Dried Unfermented Cocoa Bean</strong></p><p>Increasing the quality of unfermented cocoa beans was done through fermentation process using dry starter and fermenter type rotary drum. Non fermented cocoa beans are soaked in water for 2-3 hours, then drained and added substrate consisting of fructose: glucose: sucrose: citric acid with ratio of 62: 41: 32: 22,5, added 3% dried starter then fermented using fermentation box, rotary drum fermenter 41°C and without temperature setting. The use of fermentation box and fermenter rotary drum indicate the existence of fermentation process indicated by the increase of temperature and pH. However, the formation of fermented flavor using fermentation box showed the best results. Acetic acid content was obtained by fermentation process using fermentation box, as well as other important volatile flavor components such as alcohol compounds found mostly from fermentation process using fermentation box compared with rotary drum.</p><p><strong><br /></strong></p>

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.

Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans

2015 ◽  
pp. 1-10 ◽  
Author(s):  
Kra Brou Didier Kedjebo ◽  
Tagro Simplice Guehi ◽  
Brou Kouakou ◽  
Noël Durand ◽  
Philippe Aguilar ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Cocoa Beans ◽  
Post Harvest

scholarly journals Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes

1970 ◽  
Vol 26 (2) ◽  
Author(s):  
G.P. Ganda-Putra ◽  
L.P. Wrasiati ◽  
N.M. Wartini
Keyword(s):  
Optimum Condition ◽  
Fermentation Process ◽  
Process Condition ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Pectolytic Enzymes ◽  
Split Plot ◽  
Fermentation Period ◽  
Cocoa Fermentation

Pulp degradation during cocoa fermentation can be carried out by depolymerization process of pulp pectin using endogenous pectolytic enzymes at optimum condition. The objectives of this research were to study the effect of fermentation process based on optimum condition in terms of temperature and pH of pulp pectin depolymerization using endogenous pectolytic enzymes polygalakturonase (PG) and pectin metyl esterase (PME) and fermentation period in cocoa processing on quality characteristics of cocoa beans produced and to study the role of those fermentation process in reducing fermentation time to produce cocoa beans with standard quality. This research used split plot design, with treatments of process condition of cocoa fermentation as main plot and fermentation period as split plot. Treatment of process condition of cocoa fermentation consisted of optimum condition for pulp pectin depolymerization by PGs (temperature 47.5OC; initial pulp pH 4.6); optimum condition of depolymerization on sequence depolymerization by PGs (temperature 48.5OC; initial pulp pH 8.0 during 1 day; last temperature 47.5OC; initial pulp pH 4.6 during 6 days), and natural fermentation process a control. While treatment of fermentation period consisted of 0, 1, 2, 3, 4, 5, 6 and 7 days. Evaluation of fermentation period was carried out based on pursuant to criteria of unfermented beans content and fermentation index. The results showed that process condition and fermentation time of cocoa affected quality characteristic of cocoa beans produced. Period of cocoa fermentation process based on optimum condition for pulp pectin depolymerization using endogenous pectolytic enzymes was 2 days shorter compared to natural fermentation. Cocoa beans quality of grade I and II were obtained from fermentation time of 4 and 2 days, respectively, using fermentation process based on optimum condition of pulp pectin depolymerization using endogenous pectolytic enzymes, whereas 6 and 4 days, respectively, when using natural fermentation.Key words: cocoa quality, fermentation, depolymerization, pectolytic.

scholarly journals Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop

2019 ◽  
Vol 2 (1) ◽  
pp. 136
Author(s):  
Alvianty Novitasari ◽  
Warkoyo Warkoyo ◽  
Sri Winarsih
Keyword(s):  
Acetic Acid ◽  
Phase Ii ◽  
Fermentation Process ◽  
Ph Value ◽  
Raw Material ◽  
Soluble Solids ◽  
Acetobacter Aceti ◽  
Alcohol Content ◽  
Apple Cider ◽  
Factor I

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.

scholarly journals review artikel study

2020 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Mixed Culture ◽  
Fermentation Process ◽  
Improve Quality ◽  
Drying Method ◽  
Cocoa Beans ◽  
Sun Drying ◽  
Fermentation Method ◽  
Result Show ◽  
Traditional Process

Most cocoa beans in Indonesia are traditionally produced by farmers using non fermented and sun drying method. Thequality of cocoa beans produced by farmer in yogyakarta may be improved by the fermentation method. However, it needsoptimization for best fermentation process. The aims of the study was to improve quality of cocoa bans by fermentation ofsun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring changes pH, acidity andfermentation indexs of cocoa beans during fermentation. This study used preconditioned cocoa beans to resamble obtainfrom the farmer. Preconditioning was done in order to get 15% mouisture content of pulp at same level as moisture contentof pulp from traditional process. Before fermentation, therefor sun dried cocoa beans was rehydrated to obtain a moisturecontent of pulp similiar to fresh beans pulp, and then fermentation was conducted for 120 hours. Changes in acidity andfermentation indexs of cocoa beans during fermentation were measured. The fermentation process used 3 level treatmenti.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. The result show all cocoabeans acidity increase during fermentation from 4,48% to 6,45% for control, 4,64% to 6,39% for addition of inoculum atbegining of fermentation and from 4,45% to 6,59% for addition of inoculum at the begining and midle of fermentation andfermentation indexs of cocoa beans increase for all level of inoculum addition i.e. 0,31 to 0,88 for control, 0,32 to 0,99 foraddition of inoculum at the beginning fermentation and 0,33 to 1,03 for addition of inoculum at the beginning and midle offermentation. The study indicated that addition of mix culture microbies in fermetation improved the quality of cocoabeans that characterized by pH, acidity and fermentation indexs of cocoa beans.

Occurrence of ochratoxin A in cocoa beans: Effect of shelling

2005 ◽  
Vol 22 (6) ◽  
pp. 590-596 ◽  
Author(s):  
S Amézqueta ◽  
E González-Peñas ◽  
M Murillo ◽  
A López de Cerain
Keyword(s):  
Ochratoxin A ◽  
Cocoa Beans

224. The decomposition of citric acid by Betacoccus cremoris

1939 ◽  
Vol 10 (2) ◽  
pp. 250-266 ◽  
Author(s):  
J. Van Beynum ◽  
J. W. Pette
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Citric Acid ◽  
Fermentation Process ◽  
Carbonic Acid ◽  
Atmospheric Oxygen ◽  
Extreme Case ◽  
Reciprocal Relation ◽  
Fermentation Products ◽  
Neutral Media

The fermentation products of Betacoccus cremoris in neutral milk are acetic acid and carbonic acid. In acidified milk or in mixed cultures of this bacterium and lactic acid streptococci the products are acetic acid, C02, diacetyl, acetylmethyl carbinol and 2–3 butylene glycol. The latter three substances may be called “C4 compounds”. Diacetyl is only formed when an oxidation with atmospheric oxygen can take place. Carbinol is found in aerobic and in anaerobic cultures. It may be reduced to butylene glycol. This reduction is more complete at lower acidity, but also depends on the strain of Betacoccus used.All these substances are formed from the citric acid of the milk. However, small amounts of acetic acid may be produced from sugar.From 1 mol. of citric acid are formed: 2 mol. of carbon dioxide, 1–1·5 mol. of acetic acid, 0·5–0 mol. of C4 compounds.A reciprocal relation exists between the quantities of acetic acid and C4 compounds. When the amount of acetic acid is high the C4 compounds content is low. The higher the acidity of the medium in which the betacocci are cultivated the higher is the amount of C4 compounds. This means that the fermentation in neutral media is the extreme case of the fermentation process. Then the production of C4 compounds is minimal (0) and that of acetic acid is maximal (1·5).

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