The microbial ecology of cocoa bean fermentations in Indonesia

Ardhana, Made M.; Fleet, Graham H.

doi:10.1016/s0168-1605(03)00081-3

Cited by 307 publications

(435 citation statements)

References 20 publications

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“…Species belonging to the genera Acetobacter and Gluconobacter have been described in different cocoa fermentations (Ardhana and Fleet 2003;Garcia-Armisen et al 2010;Lima et al 2011;Moreira et al 2013;Pereira et al 2012;Ramos et al 2014;Schwan and Wheals 2004). The species A. pastorianus and G. oxydans were detected by PCR-DGGE during both fermentations.…”

Section: Discussionmentioning

confidence: 97%

“…Cocoa fermentation is a well-defined microbial succession of yeasts, LAB and AAB (Ardhana and Fleet 2003;GarciaArmisen et al 2010;Lima et al 2011;Schwan and Wheals 2004). The amount and distribution of microorganisms in the pulp determines the rate of fermentation, the quality of the Fig.…”

Section: Discussionmentioning

confidence: 99%

“…They perform alcoholic fermentation, thereby creating conditions (e.g., production of ethanol and its conversion to acetic acid) that contribute to the death of (Hansen et al 1998;Schwan and Wheals 2004). Furthermore, the production of secondary metabolites by yeast (organic acids, aldehydes, ketones, higher alcohols and esters) is described because of its aromatic properties that contribute to the quality of chocolate (Ardhana and Fleet 2003;Owusu et al 2012;Schwan and Wheals 2004;Swiegers et al 2005). Aldehydes and ketones with desired odors, such as 2-Phenyl-2-butenal, 5-Methyl-2-phenyl-2-hexenal, nonanal, octanal, and 2-Undecanone, which conferred cocoa and fruity notes, were found in both chocolates, though mainly in the inoculated samples.…”

Section: Discussionmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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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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“…Fermentasi kakao pada dasarnya adalah proses perombakan gula dan asam sitrat dalam pulp menjadi asamasam organik yang dilakukan oleh mikrobia pelaku fermentasi (Lopez dan Dimick, 1995;Ardhana dan Fleet, 2003). Asamasam organik tersebut akan menginduksi reaksi enzimatik yang ada di dalam biji sehingga terjadi perubahan biokimia yang akan membentuk senyawa yang memberi aroma, rasa, dan warna pada kakao (Biehl, 1986;Afoakwa dkk., 2014).…”

Section: Pendahuluanunclassified

Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi dengan Penambahan Biakan Murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti (Fermentation Process Improvement of Cocoa Beans with Addition of Non Fermentation Inoculum of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti)

et al. 2017

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ABSTRAKSebagian besar biji kakao yang dihasilkan petani Indonesia merupakan kakao kering non-fermentasi yang kualitasnya masih dapat ditingkatkan dengan metode fermentasi, tetapi dibutuhkan optimasi agar fermentasi dapat berjalan dengan baik. Penelitian ini dilakukan untuk mengetahui pengaruh dari pemberian biakan murni murni Saccharomyces cerevisiae, Lactobacillus lactis dan Acetobacter aceti pada fermentasi biji kakao kering jemur. Biji kakao kering jemur diperoleh dengan mengeringkan biji kakao basah (segar) dalam kabinet dryer, dan ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering jemur dilakukan dalam kotak fermentasi (p = 120 cm, l = 80 cm, t = 40 cm) yang diberi lubang aerasi berdiameter 1 cm dan jarak antar lubang 10 cm. Biji kakao difermentasi selama 6 hari dan tanpa dibalik selama fermentasi. Perlakuan dalam penelitian ini adalah A1 (tanpa penambahan biakan murni murni (kontrol)), A2 (pemberian biakan murni murni diawal fermenatasi), A3 (pemberian biakan murni murni secara bertahap selama fermentasi (Saccharomyces cerevisiae), setelah jam ke 24 diberikan Lactobacillus lactis dan setelah jam ke 48 diberikan Acetobacter aceti. Setiap perlakuan diulangi tiga kali dan diamati tiap dua hari sekali. Kadar gula reduksi, kadar etanol, kadar asam tertitrasi, populasi khamir, dan bakteri asam asetat dalam pulp/cairan fermentasi diamati selama proses fermentasi. Untuk mengetahui kualitas biji kakao kering jemur dilakukan pengukuran pH, indeks fermentasi dan uji belah pada biji kakao kering jemur setelah fermentasi. Kata kunci: Acetobacter aceti; biji kakao; fermentasi; Lactobacillus lactis; Saccharomyces cerevisiae ABSTRACTMost cocoa beans produced by Indonesian farmers are non-fermented dry cocoa whose quality can be improved by the fermentation. However, it requires the optimization for fermentation process. This study was conducted to determine the effect of giving a pure culture of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti bacteria in fermented dry cocoa beans. Dry beans obtained by drying the wet (fresh) cocoa beans in the cabinet dryer, and subsequently their levels of reduction sugar were determined. The experiments of the fermentation of dry cocoa beans were conducted in a box (p = 120 cm, l = 80 cm, t = 40 cm) with aeration hole (diameter of 1 cm) and the distance between holes was 10 cm. Cocoa beans were incubated for 6 days and without inverted during fermentation. The studied treatments were A1 (without the addition of inoculum (control)), A2 (inocolum was added at the beginning

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“…Stwierdzono także, że bakterie Acetobacter sp. wykazywały wzrost do 24. godziny procesu, uzyskując poziom namnożenia 10 5 ÷ 10 6 jtk/g, jednak izolaty charakteryzowały się zróżnicowaną tolerancją na etanol [2].…”

Section: Inne Produkty Fermentowaneunclassified

Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

Antolak

Kręgiel

2015

zntj

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S t r e s z c z e n i eBakterie kwasu octowego (AAB) należą do Gram-ujemnych, tlenowych pałeczek, szeroko rozpowszechnionych w przyrodzie. Izolowane są zarówno ze środowisk pochodzenia roślinnego, takich jak: kwiaty, owoce, miody i rośliny uprawne, jak i z zanieczyszczonych smakowych wód mineralnych oraz produktów pochodzących z ukierunkowanych i spontanicznych procesów fermentacyjnych. Taksonomia AAB charakteryzuje się dużą dynamiką. W pracy dokonano przeglądu literatury obejmującej fizjologię, morfologię i właściwości biochemiczne, które wchodzą w zakres identyfikacji polifazowej. W ciągu ostatnich lat badania polifazowe umożliwiły tworzenie nowych rodzajów i gatunków AAB. Omówiono wybrane aspekty wykorzystania bakterii kwasu octowego w przemyśle spożywczym, zwłaszcza w produkcji tradycyjnych octów winnych oraz octów regionalnych. Ponadto przedstawiono zastosowanie AAB w procesach fermentacji ziaren kakaowca oraz wytwarzania herbaty kombucha.Słowa kluczowe: bakterie octowe, taksonomia polifazowa, ekologia, octy winne, kombucha WprowadzenieBakterie kwasu octowego (AAB, ang. acetic acid bacteria) izolowane są z owoców, miodów, produktów fermentacji alkoholowej, octów, roślin uprawnych oraz gatunków dziko rosnących [35]. Są to nieprzetrwalnikujące pałeczki o wymiarach (0,4 ÷ 1 μm) × (0,8 ÷ 4,5 μm), występujące pojedynczo lub tworzące łańcuszki. Należą do bakterii tlenowych -są katalazo-dodatnie i oksydazo-ujemne. AAB są stosowane w przemyśle, m.in. do produkcji octów, celulozy bakteryjnej i farmaceutyków [36].Proces biosyntezy kwasu octowego stanowi główny element metabolizmu tlenowego tych bakterii, z tlenem jako końcowym akceptorem elektronów w łańcuchu oddechowym. Substrat tej przemiany -etanol -utleniany jest do kwasu octowego, który

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The microbial ecology of cocoa bean fermentations in Indonesia

Cited by 307 publications

References 20 publications

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

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

Acetic Acid Bacteria – Taxonomy, Ecology, and Industrial Application

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