Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

Visintin, Simonetta; Ramos, Cíntia Lacerda; Batista, Nara; Dolci, Paola; Schwan, Freitas; Cocolin, Luca Simone

doi:10.1016/j.ijfoodmicro.2017.06.004

Cited by 73 publications

(71 citation statements)

References 27 publications

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“…It is important to note that the initial yeast load in a previous study was lower than those observed in our study, and this might explain the discrepancies on the impact of the same yeast culture during cocoa fermentation. The different fermentation practices, the cocoa variety, and the use of different starter cultures on site during cocoa bean fermentation play important roles in the success of the starter culture used during fermentation and might also explain the discrepancies found between studies (5,6,(8)(9)(10)(11)(12)(13)(14). Our results confirmed that the performance of starter cultures on cocoa fermentation might change from the geographic origin.…”

Section: Discussionsupporting

confidence: 73%

“…These starter strains have shown the ability to coexist with autochthonous microbial communities in fermented cocoa beans. However, the yeast cultures used in the present study did not significantly modify the microbiological dynamics, physicochemical parameters, or metabolites produced during fermentation, whereas the same starter strains influenced the fermentative process and the quality of the end products in at least one cocoa hybrid variety (9). It is important to note that the initial yeast load in a previous study was lower than those observed in our study, and this might explain the discrepancies on the impact of the same yeast culture during cocoa fermentation.…”

Section: Discussionmentioning

confidence: 64%

“…The lyophilized S. cerevisiae ID67 and T. delbrueckii ID103 strains were provided by Lallemand (Montreal, Quebec, Canada) and were used as starter cultures in farmer-scale cocoa bean fermentations carried out in Ngoumou (Yaoundé, Cameroon) at the end of the mid-crop in 2016 (September to October 2016). The strains were chosen according to the study by Visintin et al (9). Briefly, cocoa pods of the forastero hybrid were harvested by traditional methods and stored on the ground for 2 to 3 days before opening the pods.…”

Section: Methodsmentioning

confidence: 99%

“…The importance of identifying the microbial composition of food ecosystems involves finding appropriate starter cultures that enhance a particular aspect of the product. Saccharomyces cerevisiae and Torulaspora delbrueckii have recently been detected and used as starter cultures in cocoa fermentation, and they have shown a positive impact on the aroma profile of the end product (8,9). However, there has been much controversy concerning the choice of the starter cultures used in cocoa fermentation to improve the quality of the end product.…”

mentioning

confidence: 99%

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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Mota‐Gutierrez

Botta

Ferrocino

et al. 2018

Appl Environ Microbiol

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Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap (H), with or without the inoculation of and as starter cultures. The bacteria, yeasts, and microbial metabolites (volatile and nonvolatile organic compounds) were monitored during fermentation to assess the connection between microbiota and the release of metabolites during this process. The presence of starter cultures was detected, by means of culture-dependent analysis, during the first 2 days of both fermentations. However, no statistical difference was observed in any of the physicochemical or microbiological analyses. Plate counts revealed the dominance of yeasts at the beginning of both fermentations, and these were followed by acetic acid bacteria (AAB) and lactic acid bacteria (LAB). ,, ,, and were the most abundant operational taxonomic units (OTUs) during both fermentation processes (B and H), although different relative abundances were observed. Only the diversity of the fungal species indicated a higher level of complexity in the B fermentations than in the H fermentations ( < 0.05), as well as a statistically significant difference between the initially inoculated starter cultures ( < 0.01). However, the microbial metabolite analysis indicated different distributions of the volatile and nonvolatile compounds between the two procedures, that is, B and H ( < 0.05), rather than between the inoculated and noninoculated fermentations. The box fermentations showed faster carbohydrate metabolism and greater production of organic acid compounds, which boosted the formation of alcohols and esters, than did the heap fermentations. Overall, the microbial dynamics and associations between the bacteria, yeasts, and metabolites were found to depend on the type of fermentation. In spite of the limited effectiveness of the considered inoculated starter strains, this study provides new information on the microbial development of box and heap cocoa fermentations, under inoculated and noninoculated conditions, as we coupled yeast/bacterial amplicon-based sequencing data with microbial metabolite detection. The information so far available suggests that microbial communities have played an important role in the evolution of aroma compounds. Understanding the pathways that microorganisms follow during the formation of aromas could be used to improve the fermentation processes and to enhance chocolate quality.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 64%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Mota‐Gutierrez

Botta

Ferrocino

et al. 2018

Appl Environ Microbiol

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“…Inoculum: Inoculum can be described as a preparation containing high numbers of viable microorganisms, which may be added to bring about desirable changes in the solid substrate [24]. The age of the inoculum, the medium used for its cultivation, and therefore its physiological state are of the utmost importance in many fermentation processes [25].…”

Section: Biological Factorsmentioning

confidence: 99%

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Webb¹

2017

JABB

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Solid state fermentation (SSF) refers to the microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment to which the selected micro organisms, especially fungi, are naturally adapted. SSF has been used in the world for a long time. This technology is commonly known in the East, for traditional manufacture of fermented foods, and in the west, for mould-ripened cheese. It can be defined as a system, in which the growth of selected microorganism(s) occurs on solid materials with low moisture contents and has been identified as a potentially important methodology and technique in biotechnology. Nowadays, SSF is an economically viable, practically acceptable technology for large-scale bioconversion and biodegradation processes. Development of sustainable SSF and bioprocess technology is an emerging, multidisciplinary field with possible application to the production of enzymes, chemicals, bioethanol and pharmaceuticals. SSF offers many advantages over conventional submerged fermentation (SMF) such as, simple and inexpensive substrates, elimination of the need for solubilisation of nutrient from within solid substrates, elimination of the need for rigorous control of many parameters during fermentation, product yields are mostly higher, lower energy requirements, produce less waste water, no foam generation and relatively easy recovery of end products. SSF provides flexibility in terms of the raw materials to be used and their capability to produce various value-added products. Keywords:

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Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

et al. 2023

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BACKGROUND: Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS:The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION: The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters.

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Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

Cited by 73 publications

References 27 publications

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

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