Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

Kostinek, M.; Ban-Koffi, L.; Ottah-Atikpo, Margaret; Teniola, David; Schillinger, Ulrich; Holzapfel, Wilhelm H.; Franz, Charles M. A. P.

doi:10.1007/s00284-008-9097-9

Cited by 77 publications

(64 citation statements)

References 14 publications

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“…Samples of 500 g were collected according to a fixed time schedule, namely, at the start of fermentation (time zero, fresh cocoa beans) and after 6,12,18,24,30,36,42,48,54,60,66,72,84, and 96 h of fermentation. Additional samples were taken immediately after transfer and mixing during the box fermentations and after 120 h in the case of prolonged fermentations.…”

Section: Methodsmentioning

confidence: 99%

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Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Papalexandratou

Falony

Romanens

et al. 2011

Appl Environ Microbiol

126

104

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Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans.

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Section: Methodsmentioning

confidence: 99%

“…Additional data on cocoa bean fermentation processes performed in Indonesia, the Dominican Republic, and Nigeria, albeit partially carried out multiphasically, have become available (3,30,31). Despite the reputation of Ecuadorian cocoa regarding its fine flavor, little is known about the microbial communities active in Ecuadorian cocoa bean fermentations.…”

mentioning

confidence: 99%

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Papalexandratou

Falony

Romanens

et al. 2011

Appl Environ Microbiol

126

104

View full text Add to dashboard Cite

show abstract

“…As the pulp drains away, air penetrates into the fermenting mass, which creates ideal conditions for the growth of bacteria. Microaerophilic, acid-tolerant, and ethanol-tolerant lactic acid bacteria (LAB), in particular, Lactobacillus plantarum and Lactobacillus fermentum, first dominate the fermentation (1,4,11,12,19). Glucose, fructose, and citric acid are converted into acetic acid, lactic acid, and/or mannitol, resulting in a slight increase in the pH of the pulp (4).…”

mentioning

confidence: 99%

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

Lefeber

Janssens

Camu

et al. 2010

Appl Environ Microbiol

120

105

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The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.

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“…On the other hand, produced by lactic bacteria is not desirable due to the negative impact on the cocoa beans [2]. [47] are demonstrated that high level of lactic acid in cocoa beans fermenting mass may allow enhanced growth of Acetobacter genus which is able to metabolize lactic acid. Consequently, predominance of homofermentative forms in Agnéby-Tiassa cocoa fermentation may constitute alternative asset considering the important role of AAB in fermentative process and on the quality of end products.…”

Section: American Journal Of Bioscience 2015;mentioning

confidence: 99%

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Kouamé¹

2015

AJBIO

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Abstract:Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.

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Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

Cited by 77 publications

References 14 publications

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

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