Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

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

doi:10.1016/j.ijfoodmicro.2018.04.040

Cited by 66 publications

(97 citation statements)

References 46 publications

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“…During the anaerobic phase, the sugars of the pulp (sucrose, glucose, fructose) are consumed by yeasts using anaerobic respiration to yield carbon dioxide, ethanol, and low amounts of energy [18,19]. The aerobic stage is dominated by lactic and acetic-acid-producing bacteria [20].…”

Section: Chocolate Fermentationmentioning

confidence: 99%

The Role of Yeasts in Fermentation Processes

Maicas

2020

Microorganisms

211

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In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

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Section: Chocolate Fermentationmentioning

confidence: 99%

The Role of Yeasts in Fermentation Processes

Maicas

2020

Microorganisms

211

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“…It is an obligate aerobic acetic acid bacterium that is found as a spontaneous contaminant as part of the microbial community in some food processes (e.g. vinegar production and kefir, cocoa and coconut water fermentation) (Korsak et al., ; Ho et al., ). Although these foods are consumed and exposure of humans and animals to this microorganism is expected, the scientific knowledge on this species is limited.…”

Section: Assessmentmentioning

confidence: 99%

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 10: Suitability of taxonomic units notified to EFSA until March 2019

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2019

EFS2

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The qualified presumption of safety (QPS) procedure was developed to provide a harmonised generic preevaluation to support safety risk assessments of biological agents performed by EFSA's Scientific Panels. The taxonomic identity, body of knowledge, safety concerns and antimicrobial resistance were assessed. Safety concerns identified for a taxonomic unit (TU) are, where possible and reasonable in number, reflected by 'qualifications' which should be assessed at the strain level by the EFSA's Scientific Panels. During the current assessment, no new information was found that would change the previously recommended QPS TUs and their qualifications. The list of microorganisms notified to EFSA from applications for market authorisation was updated with 47 biological agents, received between October 2018 and March 2019. Of these, 19 already had QPS status, 20 were excluded from the QPS exercise by the previous QPS mandate (11 filamentous fungi) or from further evaluations within the current mandate (9 notifications of Escherichia coli). Sphingomonas elodea, Gluconobacter frateurii, Corynebacterium ammoniagenes, Corynebacterium casei, Burkholderia ubonensis, Phaeodactylum tricornutum, Microbacterium foliorum and Euglena gracilis were evaluated for the first time. Sphingomonas elodea cannot be assessed for a possible QPS recommendation because it is not a valid species. Corynebacterium ammoniagenes and Euglena gracilis can be recommended for the QPS list with the qualification 'for production purposes only'. The following TUs cannot be recommended for the QPS list: Burkholderia ubonensis, due to its potential and confirmed ability to generate biologically active compounds and limited of body of knowledge; Corynebacterium casei, Gluconobacter frateurii and Microbacterium foliorum, due to lack of body of knowledge; Phaeodactylum tricornutum, based on the lack of a safe history of use in the food chain and limited knowledge on its potential production of bioactive compounds with possible toxic effects.

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“…El porcentaje de acidez inicial del grano, coincidió con los valores de acidez reportados por Ortiz y Álvarez (2015), que emplearon en su estudio cacao criollo, forastero e híbridos. El aumento de la acidez es efecto de la formación de ácidos orgánicos como ácido acético por la oxidación del etanol producido por las BAA y ácido láctico de las BAL (Ho et al, 2018).…”

Section: Figura 2: Comportamiento Del Ph (Testa Mucilaginosa Y Cotileunclassified

“…Este proceso se realiza durante cuatro a siete días donde varios microorganismos crecen en la pulpa de cacao de manera sucesional (levaduras; bacterias del ácido láctico, BAL; bacterias del ácido acético, BAA) (De Melo et al, 2013;Ho et al, 2018). Las levaduras están involucradas en la conversión del azúcar en etanol, los precursores del sabor y la producción de aromas.…”

Section: Introductionunclassified

Evaluación de los parametros fisico-químicos, microbiologicos y de calidad en la fermentación espontanea de granos de cacao en una unidad productiva de la unión, Florida (Valle del Cauca)

González

Murillo

Pantoja

et al. 2019

recia

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Estudio de la fermentación espontanea de cacao (Theobroma Cacao l.) y evaluación de la calidad de los granos en una unidad productiva a pequeña escala La dinámica microbiana en la fermentación de granos de cacao y los parámetros físico-químicos durante la fermentación en una unidad productiva del Valle del Cauca fueron estudiados. Se emplearon mazorcas de cacao de variedades mixtas y se monitoreo la fermentación diariamente durante 5 días. Se determinó la concentración de levaduras, bacterias lácticas, bacterias acéticas y aerobios mesófilos (UFC/g) y se evaluó la respuesta de parámetros fisicoquímicos (pH, el porcentaje de acidez titulable, concentración de azúcares reductores (mg/g), porcentaje de humedad, temperatura). Así mismo, se evaluaron parámetros de cosecha y de calidad como: índice de fermentación, porcentaje de fermentación visual, índice de grano, índice de mazorca, porcentaje de humedad de grano seco, porcentaje de cáscara y cascarilla. Durante la fermentación, la temperatura ambiental y temperatura máxima de fermentación registraron un promedio de 23 °C ± 2,58 y 28°C, respectivamente. Mientras el pH inicial y final del mucilago estuvo en 3,61 ± 0,02 y 4,24 ± 0,12, el pH de la almendra inicial y final estuvo en 5,60 ± 0,21 y 6,04 ± 0,06, respectivamente. Se presentó aumento del porcentaje de acidez durante la fermentación. El consumo de azúcares reductores fue del 64,4%. El comportamiento de la temperatura favoreció el crecimiento de las levaduras. El índice de grano fue de 98 g/100 granos, la humedad de 17,3 ± 2,36 % y 11,70 ± 0,5l % de cascarilla. El índice de mazorca promedio de las muestras fue de 26 mazorcas/kg de grano seco. De acuerdo a los resultados obtenidos uno de los factores influyentes en las variables evaluadas es la temperatura. Deben asegurarse las condiciones (infraestructura) para que los cambios de temperatura propicien la sucesión de microorganismos. El secado es un punto crítico a ser mejorado.

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Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

Cited by 66 publications

References 46 publications

The Role of Yeasts in Fermentation Processes

The Role of Yeasts in Fermentation Processes

Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 10: Suitability of taxonomic units notified to EFSA until March 2019

Evaluación de los parametros fisico-químicos, microbiologicos y de calidad en la fermentación espontanea de granos de cacao en una unidad productiva de la unión, Florida (Valle del Cauca)

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