Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

Crafack, Michael; Mikkelsen, Miguel Romero; Saerens, Sofie; Knudsen, Martin; Blennow, Andreas; Lowor, S. T.; Takrama, Jemmy; Swiegers, Jan H.; Petersen, Gert B.; Heimdal, Hanne; Nielsen, Dennis Sandris

doi:10.1016/j.ijfoodmicro.2013.06.024

Cited by 137 publications

(129 citation statements)

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“…However it has previously been described in fermentations Moreira et al, 2013). Crafack et al (2013) found that starter culture containing P. kluyveri seemed to have a positive influence on the flavor profile of chocolate. Potentially, P. kluyveri has a positive influence on the flavor of CHP.…”

Section: Dynamics Of Microbial Community During the Whole Fermentationmentioning

confidence: 87%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

FSTR

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Section: Dynamics Of Microbial Community During the Whole Fermentationmentioning

confidence: 87%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

FSTR

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“…In both chocolates, the esters 2-Phenethyl acetate, ethyl phenylacetate, ethyl caprate, and ethyl octanoate were identified, all of which add fruity notes. Crafack et al (2013) reported that P. kluyveri yeast in cocoa fermentation produced aromatic volatile compounds, which positively contribute to the chocolate flavor. Acetic acid was the main acid detected in both types of fermentation, mostly likely due to AAB metabolism.…”

Section: Discussionmentioning

confidence: 99%

“…For example, yeast metabolism has been proven essential for the development of chocolate flavor (Ho et al 2014). Yeasts also contribute to ethanol and pectinolytic enzyme production during cocoa fermentation and are the largest producers of esters and higher alcohols, which may contribute to the complex mixture of volatile compounds that characterizes chocolate's aroma (Crafack et al 2013;Owusuet al 2012;Schwan and Wheals 2004). The mixture of volatile compounds, including the alcohols, aldehydes, ketones, acids, and pyrazines developed during the fermentation, drying, roasting, and conching steps, also characterize the flavor of chocolate (Rodriguez-Campos et al 2012).…”

Section: Introductionmentioning

confidence: 99%

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

et al. 2015

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Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixtyseven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

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“…Apart from the primary metabolites ethanol and CO 2 , yeast cells produce numerous secondary flavor-active metabolites, including aldehydes, carbonyl compounds, esters, fatty acids, higher alcohols, organic acids, phenols, and sulfur-containing compounds (16). Fruity volatiles, such as esters, are especially important, because they impart the fruity character of many fermented beverages (17)(18)(19) and are suggested to positively contribute to cocoa flavor (20,21). Importantly, the production of fruity aroma compounds varies greatly between yeast species (22) and strains (23).…”

mentioning

confidence: 99%

“…Given the economic importance of increased efficiency and consistency of cocoa pulp fermentation, several research teams have investigated the possibility of developing starter cultures for controlled fermentation (20,24,(26)(27)(28)(29)(30). An important finding of these studies is that the success of the starter culture depends largely on yeasts, since they have been shown to be indispensable in the development of the chocolate flavor, while other microbes, such as lactic acid bacteria, probably play a much less prominent role (10,26,29,31).…”

mentioning

confidence: 99%

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

Meersman¹,

Steensels²,

Struyf³

et al. 2016

Appl Environ Microbiol

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Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations, the fermentation involved in the production of chocolate is still a spontaneous process that relies on the natural microbiota at cocoa farms. However, recent studies indicate that certain thermotolerant Saccharomyces cerevisiae cultures can be used as starter cultures for cocoa pulp fermentation. In this study, we investigate the potential of specifically developed starter cultures to modulate chocolate aroma. Specifically, we developed several new S. cerevisiae hybrids that combine thermotolerance and efficient cocoa pulp fermentation with a high production of volatile flavor-active esters. In addition, we investigated the potential of two strains of two non-Saccharomyces species that produce very large amounts of fruity esters (Pichia kluyveri and Cyberlindnera fabianii) to modulate chocolate aroma. Gas chromatography-mass spectrometry (GC-MS) analysis of the cocoa liquor revealed an increased concentration of various flavor-active esters and a decrease in spoilage-related off-flavors in batches inoculated with S. cerevisiae starter cultures and, to a lesser extent, in batches inoculated with P. kluyveri and Cyb. fabianii. Additionally, GC-MS analysis of chocolate samples revealed that while most shortchain esters evaporated during conching, longer and more-fat-soluble ethyl and acetate esters, such as ethyl octanoate, phenylethyl acetate, ethyl phenylacetate, ethyl decanoate, and ethyl dodecanoate, remained almost unaffected. Sensory analysis by an expert panel confirmed significant differences in the aromas of chocolates produced with different starter cultures. Together, these results show that the selection of different yeast cultures opens novel avenues for modulating chocolate flavor.

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Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

Cited by 137 publications

References 41 publications

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

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