Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

Cleenwerck, Ilse; González, Á.; Camu, Nicholas; Engelbeen, Katrien; Vos, Paul De; Vuyst, Luc De

doi:10.1099/ijs.0.65778-0

Cited by 68 publications

(54 citation statements)

References 32 publications

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“…These changes induce an array of biochemical reactions within the beans and generate the chemical precursors of chocolate flavour, aroma and colour [10][11][12][13]. Other factors such as agronomic management, soil and weather characteristics, as well as postharvest technology, also contribute to chocolate flavour [14].…”

Section: Open Accessmentioning

confidence: 99%

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

et al. 2015

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Background: After the closure of Cameroon's National Produce Marketing Board in 1990, rigorous measures no longer existed to control production of quality cocoa. This study assesses farmers' knowledge of postharvest practices that could influence cocoa bean quality (CBQ), their perception of quality cocoa and the factors that hinder good farming and postharvest practices (GFPHP). We also make suggestions on how quality control can be incorporated in the production chain to improve on CBQ produced. Methods:In a cross-sectional, purposive study in Fako Division, South West Region of Cameroon, 100 farmers were enrolled from 10 villages (10 from each village) which make up the major production area in Agro-ecological Zone IV of Cameroon. Farmers were administered a semi-structured questionnaire in the language they best understood.Results: Cocoa farming in this area is a tradition and our results show that 97 % of farmers are males and acquired farming practices mainly through their family member (43 %) and/or friends (34 %). Farms are self-owned, 76 and 85 %, respectively, are less than 5Ha and have been cultivated for more than 20 years. Only 10 % of farmers could perceive quality cocoa using physical characterization. Although more than 95 % of farmers knew GFPHP, only 48 % undertake these practices. Farmers' focus was on bean weight and not on CBQ and 64 % of farmers think quality has little impact on the price. Most farmers (71 %) sell to "buyam-sellams" who care little about quality. The proportion of respondents who acquired knowledge through formal learning was significantly higher than those who did so from informal learning with regards to both good cocoa production practice (p = 0.036) and appreciation of quality attributes (p = 0.043). Subsidizing inputs, access to credits, creating cooperatives, regulating price of cocoa and training on postharvest management in decreasing order could enhance practices that will ensure quality cocoa production. Conclusion:GFPHP is important in the production of quality cocoa. Left alone, farmers will not pay attention to these quality attributes especially as premium quality is not rewarded. Organizing farmers into cooperatives will reduce the link between farmers and companies exporting cocoa and alleviate most bottlenecks in the sector.

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Section: Open Accessmentioning

confidence: 99%

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

et al. 2015

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“…Kozakia, Neoasaia, Granulibacter, Saccharibacter takiej zdolności nie wykazują [6,7]. AAB należą do mikroorganizmów mezofilnych, ich optymalna temperatura wzrostu wynosi 25 ÷ 30 ºC.…”

Section: Cechy Morfologiczne I Biochemiczneunclassified

Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

Antolak

Kręgiel

2015

zntj

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S t r e s z c z e n i eBakterie kwasu octowego (AAB) należą do Gram-ujemnych, tlenowych pałeczek, szeroko rozpowszechnionych w przyrodzie. Izolowane są zarówno ze środowisk pochodzenia roślinnego, takich jak: kwiaty, owoce, miody i rośliny uprawne, jak i z zanieczyszczonych smakowych wód mineralnych oraz produktów pochodzących z ukierunkowanych i spontanicznych procesów fermentacyjnych. Taksonomia AAB charakteryzuje się dużą dynamiką. W pracy dokonano przeglądu literatury obejmującej fizjologię, morfologię i właściwości biochemiczne, które wchodzą w zakres identyfikacji polifazowej. W ciągu ostatnich lat badania polifazowe umożliwiły tworzenie nowych rodzajów i gatunków AAB. Omówiono wybrane aspekty wykorzystania bakterii kwasu octowego w przemyśle spożywczym, zwłaszcza w produkcji tradycyjnych octów winnych oraz octów regionalnych. Ponadto przedstawiono zastosowanie AAB w procesach fermentacji ziaren kakaowca oraz wytwarzania herbaty kombucha.Słowa kluczowe: bakterie octowe, taksonomia polifazowa, ekologia, octy winne, kombucha WprowadzenieBakterie kwasu octowego (AAB, ang. acetic acid bacteria) izolowane są z owoców, miodów, produktów fermentacji alkoholowej, octów, roślin uprawnych oraz gatunków dziko rosnących [35]. Są to nieprzetrwalnikujące pałeczki o wymiarach (0,4 ÷ 1 μm) × (0,8 ÷ 4,5 μm), występujące pojedynczo lub tworzące łańcuszki. Należą do bakterii tlenowych -są katalazo-dodatnie i oksydazo-ujemne. AAB są stosowane w przemyśle, m.in. do produkcji octów, celulozy bakteryjnej i farmaceutyków [36].Proces biosyntezy kwasu octowego stanowi główny element metabolizmu tlenowego tych bakterii, z tlenem jako końcowym akceptorem elektronów w łańcuchu oddechowym. Substrat tej przemiany -etanol -utleniany jest do kwasu octowego, który

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“…The typical micro-colonies were selected and transferred to sterilized NaCl solution to make a suspension, then cultured on solid medium (YGC Agar) to favor the bacteria growth. Examination of physiological characteristics: Morphology, surface, cutting face and colors of the colony of different lines which were purely cultured [ 5].…”

Section: Methodsmentioning

confidence: 99%

Bacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam

Binh¹,

Tru²,

Dung³

et al. 2017

JMEN

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Bacteria play an important role in the fermentation process of the cocoa bean. For example, bacteria from the genus Acetobacter oxidize ethanol, produced by yeast, to form acetic acid. While the acetic acid is formed during the cocoa fermentation, the temperature increases due to biochemical reactions, killing germs and breaking the cell wall. Therefore, these compounds within cells had the opportunity to interact with each other to form new chemical compounds. The presence of numerous chemical compounds during fermentation enhances the color and quality of cocoa beans. Fermentation is the most important step in cocoa processing as it contributes to the flavor, color and texture characteristics of cocoa beans used in making chocolate. Morphological characterizing methods and sequence analysis of 16S rRNA genes were used in this study for identifying some bacterial species. The results show that the number of CFU ranged from 1.8 x 10 4 to 7.2 x 10 7 CFU/g of fresh cocoa beans. In total, 11 different colony morphologies belonging to 7 species of bacteria were isolated and identified, showing 99-100% similarity to Genbank sequences. The species include Acetobacter tropicalis, Acetobacter pasteurianus, Acetobacter indonesiensis, Acinetobacter calcoaceticus, Microbacterium oxydans, Sphingomonas melonis, and Serratia marcescens.

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Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation

Cited by 68 publications

References 32 publications

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

Postharvest practices and farmers’ perception of cocoa bean quality in Cameroon

Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

Bacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam

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