Yeasts are essential for cocoa bean fermentation

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

doi:10.1016/j.ijfoodmicro.2013.12.014

Cited by 207 publications

(195 citation statements)

References 73 publications

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“…The chocolate obtained by spontaneous fermentation was more astringent than the inoculated one, which is likely related to the more acidic nature of chocolate produced by inoculated fermentation. Other authors have also found that the presence of yeast during cocoa fermentation positively influences the sensory profile of chocolate (Ho et al 2014). …”

Section: Discussionmentioning

confidence: 92%

“…; D = H. guilliermondii; E = H. uvarum; F = Theobroma cacao fermented grains, and, consequently, the final product (Camu et al 2008). According to previous research, yeasts are essential for the development of chocolate flavor and their inoculation may accelerate and control the fermentation process (Batista et al 2015;Ho et al 2014;Ramos et al 2014). In order to better control the fermentation process and to improve the quality of chocolate, a mixture of yeasts (S. cerevsiae, H. uvarum, and P. kluyveri) was used as starter culture.…”

Section: Discussionmentioning

confidence: 99%

“…The importance of yeasts in cocoa fermentation and chocolate flavor has been previously studied (Batista et al 2015;Ho et al 2014;Ramos et al 2014). For example, yeast metabolism has been proven essential for the development of chocolate flavor (Ho et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…For example, yeast metabolism has been proven essential for the development of chocolate flavor (Ho et al 2014). Yeasts also contribute to ethanol and pectinolytic enzyme production during cocoa fermentation and are the largest producers of esters and higher alcohols, which may contribute to the complex mixture of volatile compounds that characterizes chocolate's aroma (Crafack et al 2013;Owusuet al 2012;Schwan and Wheals 2004).…”

Section: Introductionmentioning

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: 92%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

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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“…One of the most recent studies about pectin lyase was through the application of yeasts that excrete these enzymes during the fermentation, significantly improving the clearance and degradation of the mucilage [13]. Other effects about this enzyme on the quality of fermented and dried cocoa, and its influence on the drying process have not been reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (<i>Theobroma cacao</i> L.): An Alternative to Improve Raw Material in the Industry of Chocolate

Garzón¹,

Orrego²,

Cadena³

et al. 2016

FNS

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Cocoa (Theobroma cacao), in all its presentations, is consumed all over the world and is one of the main drivers of the economic in several countries. The world's Cocoa tendency is focused on developing special beans. This category is subject to postharvest processes of utmost importance such as the fermentation and dry, which are currently carried out with traditional and poorly effective devices, which need to be improved to obtain a high quality product. The aim of this study was to evaluate the influence of the pectin lyase enzyme (E.C.4.2.2.10) on the postharvest cocoa process. We evaluated the enzyme dosage (1.0% and 0.5%) in fermentation and its effect on the variables temperature, acidity and drying time by convection at 60˚C. The Pectin lyase activity during fermentation does not cause a significant effect on the variables of temperature and acidity; however, the drying process time required to achieve 7.0% moisture was reduced. The enzyme dosage of 1.0% was the best result, the amount of exudate obtained (115 ml) during fermentation and the best degree of fermentation (77% ± 3.8) were increased and further shows a change in porosity facilitating the scale surface and internal moisture diffusion. The drying rate (Nw) expressed in kgwater/m 2 * min was determined based on the empirical model of Newton, where the higher speed was obtained during the falling period. In conclusion, enzyme dosage 1% was the best concentration evaluated because weaken grain husk, which allowed an adequate fermentation,

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The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

Vuyst

Lefeber

Papalexandratou

et al. 2015

Biotechnology of Lactic Acid Bacteria

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Yeasts are essential for cocoa bean fermentation

Cited by 207 publications

References 73 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

Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (<i>Theobroma cacao</i> L.): An Alternative to Improve Raw Material in the Industry of Chocolate

The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

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Yeasts are essential for cocoa bean fermentation

Cited by 207 publications

References 73 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

Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (&lt;i&gt;Theobroma cacao&lt;/i&gt; L.): An Alternative to Improve Raw Material in the Industry of Chocolate

The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

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Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (<i>Theobroma cacao</i> L.): An Alternative to Improve Raw Material in the Industry of Chocolate