The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.Raw cocoa beans have an astringent, unpleasant flavor and have to be fermented, dried, and roasted to obtain the desired characteristic cocoa flavor (27,30,41,45). Fermentation is hence the first step in cocoa powder and chocolate production. It is carried out spontaneously in heaps, boxes, baskets, or trays in cocoa-producing countries in the equatorial zone, led by the Ivory Coast, Brazil, and Ghana (1, 27). During the last decade, knowledge about the spontaneous cocoa bean fermentation process has been increasing (2,5,26,33,34,37). The microbiota involved in natural cocoa bean fermentation reflects the environmental factors (temperature, pH, and oxygen tension) and the metabolism of substrates of the cocoa bean pulp. This results in production times of significant amounts of ethanol, lactic acid, and acetic acid, representing a succession of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) during the cocoa bean fermentation course (2, 5, 36-38).In the last 5 years, the microbiology and biochemistry of Ghanaian cocoa bean heap fermentation processes have been studied in detail (5,18,26,33,34). During early and mid-time spontaneous fermentation of freshly harvested pulp and cocoa beans, piled into a heap, yeasts produce ethanol under anaerobic conditions and cause depectinization of the pulp, enabling the pulp to flow away and air ingress (37, 38). Concerning microaerophilic LAB, citrate-fermenting, acid-tolerant, and ethanol-tolerant Lactobacillus plantarum and Lactobacillus fermentum strains dominate the spontaneous cocoa bean fermentation process (5, 34). Citrate and sugars are converted into acetic acid, lactic acid, and mannitol, enabling a slight increase of the pH of the pulp (5). During the aerobic phase, ...

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Typhoid fever, caused by Salmonella enterica serovar Typhi, is responsible for an estimated burden of approximately 17 million new episodes per year worldwide. Adequate and timely antimicrobial treatment invariably cures typhoid fever. The increasing antimicrobial resistance (AMR) of S. Typhi severely limits the treatment options. We studied whole-genome sequences (WGS) of 536 S. Typhi isolates collected in Bangladesh between 1999 and 2013 and compared those sequences with data from a recent outbreak in Pakistan and a laboratory surveillance in Nepal. The analysis suggests that multiple ancestral origins of resistance against ciprofloxacin and ceftriaxone are present in three countries. Such independent genetic events and subsequent dissemination could enhance the risk of a rapid global spread of these highly resistant clones. Given the current treatment challenges, vaccination seems to be the most appropriate short-term intervention to reduce the disease burden of typhoid fever at a time of increasing AMR.

Recent studies portend a rising global spread and adaptation of human-or healthcareassociated pathogens. Here, we analyse an international collection of the emerging, multidrug-resistant, opportunistic pathogen Stenotrophomonas maltophilia from 22 countries to infer population structure and clonality at a global level. We show that the S. maltophilia complex is divided into 23 monophyletic lineages, most of which harbour strains of all degrees of human virulence. Lineage Sm6 comprises the highest rate of human-associated strains, linked to key virulence and resistance genes. Transmission analysis identifies potential outbreak events of genetically closely related strains isolated within days or weeks in the same hospitals.

A Gram-positive, ovoid lactic acid bacterium, strain LMG 23990 T

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Recently, the plasmid-mediated colistin resistance gene mcr-1 was found in Enterobacteriaceae from humans, pigs and retail meat in China. Several reports have documented global presence of the gene in Enterobacteriaceae from humans, food animals and food since. We screened several well-characterised strain collections of Enterobacteriaceae, obtained from retail chicken meat and hospitalised patients in the Netherlands between 2009 and 2015, for presence of colistin resistance and the mcr-1 gene. A total of 2,471 Enterobacteriaceae isolates, from surveys in retail chicken meat (196 isolates), prevalence surveys in hospitalised patients (1,247 isolates), clinical cultures (813 isolates) and outbreaks in healthcare settings (215 isolates), were analysed. The mcr-1 gene was identified in three (1.5%) of 196 extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli isolates from retail chicken meat samples in 2009 and 2014. Two isolates were obtained from the same batch of meat samples, most likely representing contamination from a common source. No mcr-1-positive isolates were identified among 2,275 human isolates tested. All mcr-1-positive isolates were colistin-resistant (minimum inhibitory concentration (MIC) > 2 mg/L). Our findings indicate that mcr-1-based colistin-resistance currently poses no threat to healthcare in the Netherlands. They indicate however that continued monitoring of colistin resistance and its underlying mechanisms in humans, livestock and food is needed.