Lactic acid bacteria dynamics during spontaneous fermentation of cocoa beans verified by culture-independent denaturing gradient gel electrophoresis

Santos, Thalis Ferreira dos; Santana, L.K.A.; Santos, A.C.F.; Silva, G.S.; Romano, Claudio; Dias, João Carlos Teixeira; Rezende, Rachel Passos

doi:10.4238/2011.november.4.3

Cited by 12 publications

(10 citation statements)

References 14 publications

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“…Aspergillus niger was used as an inoculum to analyze and quantify the kinetic activity of enzymes ligninases laccase, lignin peroxidase, and manganese peroxidase, produced by solid state fermentation using cocoa bran as a waste material, (dos Santos et al 2011). The maximum enzyme activity occurred within 72 hours of fermentation and 50% water content, at 30 • C for all the enzymes…”

Section: Cocoa Wastementioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

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Section: Cocoa Wastementioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…Permasalahan utama fermentasi biji kakao secara alami atau secara spontan adalah tahap proses fermentasi yang rumit dan kualitas biji kakao fermentasi belum optimal. Permasalahan proses fermentasi biji kakao secara spontan yang rumit adalah fermentasi berlangsung lama sekitar 6-10 hari 1,2,3,4,5,6 , perlu pengadukan biji kakao secara berkala setiap 12 jam 6,7 , setiap 24 jam 3,5 , setiap 48 jam 1,8 ; perlu tempat khusus untuk fermentasi biji kakao 1,8,6 , dan sering terjadi gagal fermentasi 9 . Permasalahan kualitas biji kakao fermentasi yang belum optimal dalam hal warna, aroma, flavor, biji kakao slaty atau berwarna ungu, biji berkecambah, dan kualitas biji kakao fermentasi tidak seragam 1,3,4,6,10 .…”

Section: Pendahuluanunclassified

Pemilihan Starter Cair Unggul Untuk Fermentasi Biji Kakao

Misgiyarta

Fauzi

Syamsu

et al. 2020

J. Penelit Pascapanen Pertan

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Kualitas biji kakao fermentasi rendah karena kualitas starter mikroba untuk fermentasi biji kakao rendah. Seleksi starter mikroba diperlukan untuk mendapatkan starter yang unggul. Ada dua jenis starter, yaitu starter cair dan starter kering. Starter cair banyak digunakan untuk fermentasi biji kakao. Starter yang diuji adalah starter cair, yaitu starter Inoka, starter cair BB-Pasca, dan starter yoghurt. Seleksi starter mikroba dilakukan dengan memfermentasi pulp biji kakao selama 24 jam pada berbagai suhu fermentasi (20oC, 30oC, dan 40oC). Parameter yang diamati adalah jumlah total mikroba, laju pertumbuhan mikroba starter, tingkat konsumsi gula pereduksi oleh mikroba starter, total asam yang diproduksi, tingkat penurunan pH, dan peningkatan suhu fermentasi serta korelasi antara parameter pengamatan penelitian. Starter cair unggul yang terpilih adalah starter cair Inoka. Karakteristik starter Inoka adalah memiliki tingkat laju pertumbuhan μ = 0.470, konsumsi gula pereduksi oleh mikroba starter 12%, peningkatan asam total 7%, penurunan pH 5,2, dan peningkatan suhu fermentasi 1,56oC serta korelasi antara parameter penelitian di atas 0,61. Selection of Superior Liquid Starters for Cocoa Beans FermentationThe quality of fermented cocoa beans varies because the microbial starter for fermented cocoa beans varies. The selection of starter is needed to get a superior starter. The starter tested is a liquid starter, that is the Inoka starter, the BB-Pasca liquid starter, the yoghurt. The selection of starter is done by fermenting cocoa bean pulp for 24 hours at various fermentation temperatures (20oC, 30oC and 40oC). The parameters observed were total microbial count, microbial growth rate of starter, consumption of reducing sugars by starter microbes, total acid produced, decrease of pH, and increase of fermentation temperature and the correlation between the parameters of the study. The selected superior liquid starter is the Inoka liquid starter. The characteristics of Inoka starter are to have a growth rate of μ = 0.470, consumption of reducing sugars by starter microbes 12%, total acid increase of 7%, decrease in pH 5.2, and increase in fermentation temperature of 1.56oC and correlation between research parameters above 0.61.

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“…Step 4: Amplification of DNA by PCR Each DNA sample was amplified 3 times by using different pairs of primers: primers 338f (5'-ACTCCTACGGGAGGCAGCAG-3') and 518r (5'-ATT ACC GCG GCT GCT GG-3') (Sigma-Genosys, France) (Leesing, 2005); primers W001 (5'-AGA GTT TGA TCM TGG CTC-3') and 23S1 (5'-CNC GTC CTT CAT CGC CT-3') (Sigma-Genosys, France) (Turpin et al, 2011); primers Lac1 (5'-AGCAGTAGGGAATCTTCCA-3') or Lac3 (5'-AGCAGTAGGGAATCTTCCA-3') and reverse primer Lac2 GC (5ꞌCGCCCGGGGCGCGCCCCGGGCGGCCCGGGGGC ACCGGGGGATTYCACCGCTACACATG-3') (Sigma-Genosys, France) (Santos et al, 2011).…”

Section: Identification Stepsmentioning

confidence: 99%

Lactic acid bacteria biodiversity in raw and fermented camel milk

Akhmetsadykova¹

2015

Afr. J. Food Sci. Technol

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Consumption of fermented camel milk, named shubat, is very popular in Central Asia and especially in Kazakhstan where it is known for its medicinal and dietary properties. To identify lactic acid bacteria (LAB) camel milk and shubat were sampled from 4 regions of Kazakhstan with important camel's population. In total, 26 dairy samples from 13 selected farms representing the variability of the farming system in the country were collected. Isolated strains were identified by genotypic approach including PCR using three different pairs of primers (338f/518r; W001/23S1; Lac1/Lac2/Lac3) and 16S rDNA gene sequencing. Three genus were in majority: Lactococcus, Lactobacillus and Enterococcus. The following microorganisms were identified: Enterococcus durans ; Enterococcus faecalis; Enterococcus faecium; Lactobacillus casei; Lactobacillus casei subsp. casei; Lactobacillus curvatus; Lactobacillus kefiri; Lactobacillus paracasei; Lactobacillus sakei; Lactococcus lactis subsp. lactis; Leuconostoc mesenteroides. Identification of camel milk and shubat microflora provides a theoretical foundation for developing starter cultures by using local LAB strains for industrial production of traditional fermented milk products.

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Lactic acid bacteria dynamics during spontaneous fermentation of cocoa beans verified by culture-independent denaturing gradient gel electrophoresis

Cited by 12 publications

References 14 publications

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Pemilihan Starter Cair Unggul Untuk Fermentasi Biji Kakao

Lactic acid bacteria biodiversity in raw and fermented camel milk

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