Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation

Huerta-Conde, J.A.; Schorr‐Galindo, Sabine; Figueroa-Hernández, Claudia Yuritzi; Hernández-Estrada, Zorba Josué; Suárez-Quiroz, Mirna Leonor; González-Ríos, Óscar

doi:10.24275/rmiq/bio1869

Cited by 3 publications

(4 citation statements)

References 52 publications

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“…lactis and Limnosilactobacillus fermentum showed strong probiotic potential. Lactococcus lactis has been previously identified in cocoa fermentation processes in Ghana ( Camu et al, 2007 , 2008 ), the Eastern Region of Ghana ( Ayertey et al, 2017 ), and in Aldama, Tabasco, Mexico ( Huerta-Conde et al, 2021 ). Predominantly, during the intermediate and late stages of cocoa fermentation, the prevailing strictly heterofermentative LAB species have primarily been recognized as Limosilactobacillus fermentum (formerly known as Lactobacillus fermentum ) was well documented in prior research ( Camu et al, 2007 , 2008 ; Nielsen et al, 2007 ; Kostinek et al, 2008 ; Lefeber et al, 2011 ; Illeghems et al, 2012 , 2015 ; Moreira et al, 2013 , 2017 ; Papalexandratou et al, 2013 , 2019 ; Pereira et al, 2013a , b ; Ho et al, 2014 ; Ramos et al, 2014 ; Hamdouche et al, 2015 , 2019 ; Batista et al, 2016 ; Bortolini et al, 2016 ; Miescher Schwenninger et al, 2016 ; Visintin et al, 2016 ; Miguel et al, 2017 ; Bastos et al, 2018 ; Mota-Gutierrez et al, 2018 ; Oliveira et al, 2018 ; Romanens et al, 2018 ; Agyirifo et al, 2019 ; Lee et al, 2019 ; Ruggirello et al, 2019 ; Chagas Junior et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Nandha,

Shukla

2023

Front. Microbiol.

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Probiotics are known for their health-promoting properties and are recognized as beneficial microorganisms. The current investigation delves into the isolation and comprehensive in vitro characterization of lactic acid bacteria (LAB) obtained from the Indian-origin Theobroma cacao L. Forastero variety to assess their potential as probiotic candidates. Eleven LAB isolates were obtained, and among them, five exhibited classical LAB traits. These five isolates underwent rigorous in vitro characterization to evaluate their suitability as probiotics. The assessments included resilience against acid and bile salts, which are crucial for probiotic viability. Additionally, the isolates were subjected to simulated gastric and pancreatic fluids and lysozyme exposure to assess their survival rates. Auto- aggregation, co-aggregation, hydrophobicity, and exopolysaccharide production were also examined. The inhibitory potential of α-glucosidase, an enzyme related to glucose metabolism, was measured, and antioxidant activity was evaluated using DPPH and ABTS assays. A safety assessment was conducted to confirm the non-pathogenic nature of the isolates. Among the five isolates, CR2 emerged as a standout candidate with maximal bile salt hydrolase activity, phenol resistance, and lysozyme resistance. CR2 and CYF3 exhibited notable survival rates under simulated conditions. The isolates displayed variable degrees of auto-aggregation, co-aggregation, and hydrophobicity. CR2 exhibited the highest exopolysaccharide production (0.66 mg/mL), suggesting diverse applications in the food industry. CR2 also demonstrated the highest inhibition rate against α-glucosidase (56.55%) and substantial antioxidant activity (79.62% DPPH, 83.45% ABTS). Safety assessment confirmed the non- pathogenic nature of the isolates. Molecular characterization identified CR2 as Lactococcus lactis subsp. lactis and CYF3 as Limnosilactobacillus fermentum. Both strains exhibited commendable probiotic and technological attributes, positioning them as promising candidates for functional foods and beyond. This study provides valuable insights into the in vitro characterization of LAB isolated from Indian Theobroma cacao L., highlighting their potential as probiotic candidates with advantageous traits, including survival in hostile conditions, beneficial enzymatic activities, bioactivity, and other essential attributes.

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Section: Discussionmentioning

confidence: 99%

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Nandha,

Shukla

2023

Front. Microbiol.

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“…After the pods have been opened, the most critical step begins, the fermentation. During fermentation, various autochthonous microorganisms deriving from the environment (tools, worker's hands), pod surfaces, and fermentation containers utilize the pulp for growth [4,21]. This process is conducted by yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) [22], and is performed in heaps, baskets, trays, or wooden boxes [21].…”

Section: Cocoa Bean Postharvest Stagesmentioning

confidence: 99%

“…During fermentation, various autochthonous microorganisms deriving from the environment (tools, worker's hands), pod surfaces, and fermentation containers utilize the pulp for growth [4,21]. This process is conducted by yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) [22], and is performed in heaps, baskets, trays, or wooden boxes [21]. However, wooden boxes are most commonly used for the fermentation of cocoa beans worldwide [4].…”

Section: Cocoa Bean Postharvest Stagesmentioning

confidence: 99%

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

et al. 2022

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During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate.

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“…Several authors have found that good quality in fermented dry cocoa beans was correlated with good on-farm agricultural and post-harvest practices, bean selection, placenta removal prior to fermentation, and blending of the cocoa bean pulp mass. During the fermentation, there is a well-defined microbial succession of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) [5], however, filamentous fungi can also grow, mainly in the well-aerated and cold outer layers of the fermentation mass and during the drying process [6,7]. Contamination with filamentous fungi has been associated with internal development of mould, off-flavours, increased free fatty acid levels, and the production of mycotoxins [8].…”

Section: Introductionmentioning

confidence: 99%

Screening of Anti-fungal Bacillus Strains and Influence of their Application on Cocoa Beans Fermentation and Final Bean Quality

Kadjo¹,

Beugre²,

Sess-Tchotch³

et al. 2023

JAMB

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Aims: Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. The aim of this study was to develop antifungal Bacillus cultures for cocoa beans fermentation. Methods and Results: Antifungal activity of 7 Bacillus isolates was investigated using overlay technique. Solid culture media inoculated with bacterial and fungal isolates were cultivated under aerobic conditions at 30 ºC for 5 days. The Bacillus strain with strong antifungal activity was studied and inoculated to 18 kg box fermentations cocoa beans in Cote d'Ivoire in three time-independent replications each including a spontaneous control fermentation. The comparison of inoculated and spontaneous fermentation processes revealed that the Bacillus thuringiensis strain ATCC 10792 don't affected the fermentation process and cocoa bean quality. The anti-fungal in vivo assays revealed that the Bacillus thuringiensis strain ATCC 10792 completely inhibited growth of all fungi on the surface of cocoa beans. The result showed that sensory evaluation of chocolates is not significant differences for all treatment. The sensory evaluation of control and chocolates made from the inoculated cocoa beans with Bacillus showed excellent sensory quality, demonstrating that Bacillus thuringiensis strain ATCC 10792 did not affect aroma, texture and appearance of chocolate. Conclusion: From this study, it is revealed that the addition of Bacillus thuringiensis strain ATCC 10792 during fermentation cocoa beans suppress fungal growth and improve the quality of cocoa beans. Therefore, the anti-fungal culture Bacillus thuringiensis strain ATCC 10792 is recommended for future applications and its capacity to limit fungal growth during industrial-scale cocoa bean fermentation should be investigated in further studies.

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Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 3 publications

References 52 publications

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Screening of Anti-fungal Bacillus Strains and Influence of their Application on Cocoa Beans Fermentation and Final Bean Quality

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