Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective

Almeida, Otávio Guilherme Gonçalves de; Pinto, Uelinton Manoel; Matos, Claudia; Frazilio, Diego Araújo; Braga, Valeria; Kress, Márcia Regina von Zeska; Martinis, Elaine Cristina Pereira De

doi:10.1016/j.foodres.2020.109034

Cited by 36 publications

(20 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Finally, studies considering the microbial interaction in the cheese making environment, including the cheese making facility and the product during ripening, will reveal the kinds of interactions that take place in products that have desirable safety and sensorial features. For instance, a study conducted with cocoa beans has revealed the role of quorum sensing and cross-feeding in shaping microbial succession during fermentation, as discussed by Almeida et al (2020).…”

Section: Perspectives For Improvementsmentioning

confidence: 99%

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

et al. 2021

View full text Add to dashboard Cite

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

show abstract

Section: Perspectives For Improvementsmentioning

confidence: 99%

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

et al. 2021

View full text Add to dashboard Cite

show abstract

“…As no Acetobacter spp. present luxS genes (Almeida et al, 2020; Almeida et al 2022), the survey in this study was performed only for lactobacilli. It was observed luxS genes were highly expressed in F1 fermentation, most because of the inoculation of a high-density of lactobacilli cells.…”

Section: Discussionmentioning

confidence: 99%

“…All the strains used in this study were obtained from a spontaneous cocoa fermentation carried out in Bahia state, Brazil (Almeida et al 2020). The fungal strains selected were Pichia kudriavzevii strain PCA1, Pichia kluyveri strain PCA4 and four Saccharomyces cerevisiae with distinct genotypes as determined by the microsatellite amplification (Vaudano & Garcia-Moruno, 2008) , strains F3, F6, F11 and F12.…”

Section: Selected Strainsmentioning

confidence: 99%

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Almeida¹,

Pereira

Bighetti‐Trevisan

et al. 2022

Preprint

Self Cite

View full text Add to dashboard Cite

The fermentation of cocoa beans is a key process to supply high quality ingredients for the chocolate industry. In spite of several attempts to obtain standardised microbial cultures for cocoa fermentation, it is still a spontaneous process. It has been suggested lactobacilli present potential for quorum sensing (QS) regulation in cocoa fermentation, and in the present research, laboratory scale fermentations were carried out to further elucidate possible QS influence on microbial shifts and fermented seeds quality. The experimental design comprised the 96 hours-fermentations designated as F0 (control), F1 (yeasts and lactic acid bacteria), F2 (lactic acid bacteria only), F3 (yeasts only), with evaluation of the microbial succession by plate counting, determination of enzymatic activities by classical methods and qualitative evaluation of flavour compounds by gas-chromatography (GC-MS) with headspace sampling. Besides, QS was estimated by quantification of the expression of luxS genes by Reverse Transcriptase Real Time PCR analysis using selected primers. The results demonstrated that microbial successions were displayed in lab conditions, but no statistical difference in terms of microbial enumeration and α-diversity metrics were observed among the experimental and control fermentations. Moreover, enzymatic activities were not correlated to the total microbiota, indicating the seeds' endogenous hydrolases protagonist enzymes secretion and activity. Regarding luxS genes measuring for the species Lactiplantibacillus plantarum and Limosilactobacillus fermentum, genes were active in fermentation in the start to the end phase and to the beginning to the middle phase of fermentation, respectively. Correlation analysis among luxS expression and volatile metabolites evidenced Lp. plantarum association with detrimental compounds for fermentation quality. This data contributes to our previous research which monitored fermentations to survey enzymatic changes and QS potential along the process and sheds light of QS-related strategies of lactobacilli dominance in cocoa fermentations.

show abstract

“…The development of new omics boosted a momentum for fermentation research with new emerging approaches, varying from strain interaction (through metagenomics), technical and cultural practices for microbial ecology towards specific volatile responses (again, with special attention on the use of bulk cocoa), to the traceability of functional compounds originated during fermentation 37–39 . Regarding postharvest practices, publications showed an agreement that good processing standards have a greater significance than cocoa varietal factors.…”

Section: Emerging Research With Focus On Intrinsic Qualities Of Cocoa Beansmentioning

confidence: 99%

Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

View full text Add to dashboard Cite

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

show abstract

Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective

Cited by 36 publications

References 54 publications

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Quality differentiation of cocoa beans: implications for geographical indications

Contact Info

Product

Resources

About