Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

Chagas, Gilson Celso Albuquerque; Ferreira, Nelson Rosa; Glória, Maria Beatriz Abreu; Martins, Luiza Helena da Silva

doi:10.1016/j.foodchem.2020.127834

Cited by 28 publications

(41 citation statements)

References 35 publications

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“…The interaction of S. cerevisiae and P. kudriavzevii was recently reported in the study by Chagas Junior et al [ 20 ], which proved the good relationship between the two species in foreign cocoa fermentations, providing almonds with higher levels of phenolic compounds, pH and lower levels of acidity, methylxanthines, acidity and putrefactive amines, thus showing itself as an excellent alternative in the production of good quality almonds.…”

Section: Resultsmentioning

confidence: 69%

“…Finally, we performed the PCA and HCA to check and group the fermented and dried almonds in this study according to the amount of the identified volatile compound content. Previous studies have already demonstrated the importance of this analysis in cocoa fermentation in order to establish the identity of different fermentation techniques, fruit storage, drying and roasting at different temperatures and the influence of starter cultures to the process [ 20 , 27 , 29 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

“…Cocoa beans, fermented with Saccharomyces cerevisiae (Genbank KY794742) and Pichia kudriavzevii (Genbank KY794725) by Chagas Junior et al [ 20 ] in Tomé-Açu city, Pará state, Brazil (02°28′41.3″ S and 48°16′50.7″ W) in September of 2017, were used in this research.…”

Section: Methodsmentioning

confidence: 99%

“…Four fermentation treatments were carried out being one without the addition of inoculum (control treatment—CT) and three treatments with different inocula: Saccharomyces cerevisiae inoculum (ST); Pichia kudriavzevii inoculum (PT) and fermentation with the 1:1 addition of both species (SPT). All treatments were performed in triplicate ( n = 3) according to the standard procedures established by the local producer with no external interference, followed by seven days of fermentation for CT, ST and PT treatments and six days for SPT treatment once the producer noticed the completion of the process [ 20 ]. All the fermentations were carried out in wooden boxes with a dimension of 0.12 m 3 , each containing 90 kg of cocoa beans in each fermentation treatment.…”

Section: Methodsmentioning

confidence: 99%

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Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

et al. 2021

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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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Section: Resultsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

et al. 2021

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“…kudriavzevii culture starter was important to verify the increase in the levels of some polyphenolic compounds on‐farm fermentations in the study by Chagas Junior et al . (accepted), as well as the protection against the production of putrefactive amines.…”

Section: The Use Of Microbial Inoculum In the Fermentation Of Cocoamentioning

confidence: 99%

The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

Chagas

Ferreira

2020

Int J of Food Sci Tech

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Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

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Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

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Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

Cited by 28 publications

References 35 publications

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

Quality differentiation of cocoa beans: implications for geographical indications

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