Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

Papalexandratou, Zoi; Vrancken, Gino; Bruyne, Katrien De; Vandamme, Peter; Vuyst, Luc De

doi:10.1016/j.fm.2011.06.003

Cited by 135 publications

(132 citation statements)

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“…Then the value increased progressively to 5.86 at 60 h and rose sharply to reach its maximum value 7.12 at the end of the fermentation process. The similar pattern was reported in others cocoa fermentation in many countries [1,6,33,34,35]. According to a report [22], the increase of both parameters seems to be an inherent property of cocoa fermentation worldwide.…”

Section: Resultssupporting

confidence: 88%

“…Cocoa beans fermentation involves a large number of different microorganisms, mainly yeasts, lactic acid bacteria (LAB), acetic acid bacteria (AAB) and Bacillus [2,3], which is essential in determining the quality of cocoa beans aroma and future chocolate [4,5,6]. During the initial phases of the cocoa beans fermentation process, yeasts are favoured due to high sugar concentrations, low oxygen availability and low pH.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Kouamé¹

2015

AJBIO

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“…Cocoa beans are the seeds of the cocoa tree, Theobroma cacao L. The key microorganisms for successful cocoa bean fermentation processes are yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) (1, 3-5, 14, 18-21). Although the LAB species diversity involved in the onset of any spontaneous cocoa bean fermentation is wide, not much is known about how cocoa-specific LAB species, such as Lactobacillus fermentum, adapt physiologically and what their targeted functional roles are during fermentation (1,3,4,14,(19)(20)(21). The present study aimed at the kinetic investigation of carbohydrate fermentation and citric acid conversion by various LAB strains to unravel this.…”

mentioning

confidence: 99%

“…Citric acid conversion by strictly heterofermentative L. fermentum strains seems to be source dependent, because the sourdough-specific L. fermentum IMDO 130101 strain lacked the ability to convert citric acid. As L. fermentum is strictly heterofermentative and heat, acid, and ethanol tolerant, it usually dominates successful cocoa bean fermentation processes, independent of the cocoa-producing region (3,4,10,14,(19)(20)(21). Also, fructophilic LAB species seemed to be welladapted to the cocoa pulp ecosystem and, indeed, F. pseudoficulneus has been recovered from cocoa bean fermentations (19,20).…”

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confidence: 99%

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

Lefeber

Janssens

Moens

et al. 2011

Appl Environ Microbiol

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Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.Fermented dry cocoa beans are the basic raw material for chocolate production. Cocoa beans are the seeds of the cocoa tree, Theobroma cacao L. The key microorganisms for successful cocoa bean fermentation processes are yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) (1, 3-5, 14, 18-21). Although the LAB species diversity involved in the onset of any spontaneous cocoa bean fermentation is wide, not much is known about how cocoa-specific LAB species, such as Lactobacillus fermentum, adapt physiologically and what their targeted functional roles are during fermentation (1,3,4,14,(19)(20)(21). The present study aimed at the kinetic investigation of carbohydrate fermentation and citric acid conversion by various LAB strains to unravel this.The LAB strains used throughout this study are listed in Table 1. Monoculture fermentations were performed in 1.5 liters of a cocoa pulp simulation medium (CPSM) for LAB (16) in Biostat B-DCU fermentors (Sartorius AG/B. Braun Biotech International, Melsungen, Germany) anaerobically for 48 h. Inoculum build-up, fermentor setup, online control of temperature (Table 2), pH profile, agitation, and sampling were as described previously (13, 16). All fermentations were performed in duplicate. The results and figures presented hereinafter are representative for both fermentations.During fermentation, bacterial growth (CFU per ml) was quantified through plating of 10-fold serial dilutions of the samples in saline (0.85% [wt/vol] NaCl solution) on CPSM agar (CPSM containing 1.5% [wt/vol] agar, pH 5.5) that was incubated at the appropriate fermentation temperature for 24 h. Metabolite concentrations were determined through high-performance anion-exchange chromatography using a standard addition protocol (glucose, fructose, mannitol, and citric acid) (15, 23) and high-performance liquid chromatography using external standards (lactic acid, acetic acid, and ethanol) (16). Cell count and metabolite (with external standards) measurements were performed on three independent samples. The errors on the measurements are represented as standard deviations. Gas chromatography (GC) was used for the qualitative determination of 2,3-butanediol and acetoin (15). Concentrations of carbon dioxide in the fermentor gas effluents were determined online through GC (13). The carbon recovery (CR, expressed as percentage) was calculated by dividing the total amount of carbon recovered in the metabolites by the total amount of carbon present in the carbon sources.All LAB strains tested were able to grow in CPSM ( Fig. 1 and T fermented fructose but not glucose and converted citric acid. Due to the initial low pH (3.5), Enterococcus casseliflavus M484 and Lactobacillus amylovorus DCE 471 were not able to...

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“…Recently, Papalexandratou et al 20 published a metagenome analysis of cocoa bean fermentation samples determined by pyrosequencing technique. A DGGE analysis of the same samples was also previously performed by the same group 21 .…”

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confidence: 99%

Virtual metagenome reconstruction from 16S rRNA gene sequences

et al. 2012

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Microbial ecologists have investigated roles of species richness and diversity in a wide variety of ecosystems. Recently, metagenomics have been developed to measure functions in ecosystems, but this approach is cost-intensive. Here we describe a novel method for the rapid and efficient reconstruction of a virtual metagenome in environmental microbial communities without using large-scale genomic sequencing. We demonstrate this approach using 16S rRNA gene sequences obtained from denaturing gradient gel electrophoresis analysis, mapped to fully sequenced genomes, to reconstruct virtual metagenome-like organizations. Furthermore, we validate a virtual metagenome using a published metagenome for cocoa bean fermentation samples, and show that metagenomes reconstructed from biofilm formation samples allow for the study of the gene pool dynamics that are necessary for biofilm growth.

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Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

Cited by 135 publications

References 53 publications

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

Virtual metagenome reconstruction from 16S rRNA gene sequences

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