The effect of lactic acid bacteria on cocoa bean fermentation

Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham H.

doi:10.1016/j.ijfoodmicro.2015.03.031

Cited by 95 publications

(98 citation statements)

References 45 publications

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“…C, F and I). This sugar consumption profile agrees with the findings of previous studies that confirmed the capability of lactic acid bacteria to convert glucose and fructose to lactic acid and lesser amounts of acetic acid as one of the major metabolic activities of this bacterial group . Rhamnose was not detected in the different cultivation media.…”

Section: Resultssupporting

confidence: 91%

“…Otherwise, the contents of citric acid were similar ( P > 0.05) in the different cultivation media in most of the assessed incubation time periods for all of the tested Lactobacillus strains. The prevalence of malic acid in broth containing CAP may be associated with the presence in higher amounts (3.4 g kg −1 ) of this organic acid in CAP (Table ) and with the capacity of some Lactobacillus strains to produce malic acid during the fermentation of carbohydrates . An early study reported malic acid as one of the main organic acids produced during the fermentation of cocoa beans by Lactobacillus spp .…”

Section: Resultsmentioning

confidence: 99%

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Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

et al. 2017

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

et al. 2017

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“…LAB convert carbohydrates and citric acid into lactic acid from the second day of cocoa fermentation (Camu et al 2007;Lefeber et al 2010Lefeber et al , 2012. However, recent research suggests that LAB may not be necessary for successful cocoa fermentation due beans fermented in the presence or absence of lactic acid bacteria are fully fermented, have similar shell weights and produce acceptable chocolates with no differences in sensory rankings (Ho et al 2015).…”

Section: Discussionmentioning

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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“…LAB also produce volatiles, such as diacetyl, acetoin, and acetaldehyde, but their impact on the flavor of cocoa has not yet been investigated (9). However, recent data suggest that these microbes might have only a slight influence on cocoa flavor and quality, since cocoa fermentations lacking LAB had similar shell weights and gave acceptable chocolates with no differences in sensory rankings (10). AAB, which are present mainly at later stages of fermentation, affect cocoa flavor by producing acetic acid, which diffuses into the beans.…”

mentioning

confidence: 99%

“…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). Moreover, our research group recently showed that yeast strains that show tolerance to high temperatures are especially suited as starter cultures, because they can outcompete and suppress the growth of the native cocoa microbiota, which increases the consistency and quality of the end product (29).…”

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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The effect of lactic acid bacteria on cocoa bean fermentation

Cited by 95 publications

References 45 publications

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

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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