Analysis of the cocobiota and metabolites of Moniliophthora perniciosa‐resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil

Abstract

The results described here provide new insights into microbial diversity in cocoa bean-pulp mass fermentation and the kinetics of metabolites synthesis, and pave the way for the selection of starter cultures to increase efficiency and consistency to obtain homogeneous and best quality cocoa products. © 2018 Society of Chemical Industry.

The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview

“…fermentum and L . plantarum being the most identified in several locations (Table 1): Ghana (Agyirifo et al ., 2019), Cameroon (Bortolini et al ., 2016; Mota‐Gutierrez et al ., 2018), Ivory Coast (Hamdouche et al ., 2015), Brazil (Miguel et al ., 2017; Bastos et al ., 2018) and in the studies by Lee et al . (2019) developed on a laboratory scale.…”

“…The pectin present in the mucilaginous pulp that surrounds the cocoa seed is degraded by the action of pectinolytic enzymes that are produced by some yeast species such as Pichia kudriavzevii (Bastos et al ., 2018) and some bacteria of the genus Bacillus (Figueroa‐Hernández et al ., 2019). As a result of this degradation, the pulp is drained and the aeration of the medium begins to increase, thus facilitating the performance of microorganisms in the next phase.…”

“… 1: (Agyirifo et al ., 2019), 2: (Almeida et al ., 2018), 3: (Arana‐Sánchez et al ., 2015), 4: (Bastos et al ., 2018), 5: (Batista et al ., 2015), 6: (Bortolini et al ., 2016), 7: (Fernández Maura et al ., 2016), 8: (Gibe & Pangan, 2015), 9: (Hamdouche et al ., 2015), 10: (Ho et al ., 2015), 11: (Koné et al ., 2016), 12: (Lee et al ., 2019), 13: (Miguel et al ., 2017), 14: (Mota‐Gutierrez et al ., 2018), 15: (Ouattara et al ., 2017) 16: (Pereira et al ., 2017), 17: (Romanens et al ., 2018), 18: (Samagaci et al ., 2016), 19: (Schwenninger et al ., 2016), 20: (Serra et al ., 2019), 21: (Soumahoro et al ., 2020), 22: (Visintin et al ., 2017). …”

“…Possibly, S . cerevisiae is the most common species in cocoa fermentations in several locations: Ghana (Koné et al ., 2016; Agyirifo et al ., 2019; Figueroa‐Hernández et al ., 2019), Mexico (Arana‐Sánchez et al ., 2015), Brazil (Bastos et al ., 2018; Serra et al ., 2019), Honduras (Romanens et al ., 2018) and in laboratory‐scale studies (Lee et al ., 2019). The importance of this species during the process is elucidated by the high fermentation capacity of the sugars present in the pulp in the initial moments, as well as result, with the formation of a large amount of ethanol and aromatic compounds that will give desirable notes to the fermented beans as raw material for the manufacture of chocolate, such as esters, aldehydes and other types of alcohols (Batista et al ., 2015; Koné et al ., 2016), in addition to producing protective toxins (Batista et al ., 2015), thus avoiding, the proliferation of microorganisms undesirable to the process.…”

Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

“…A rather wide yeast species diversity has been recovered from fermenting cocoa pulp-bean mass, belonging to mainly the genera Candida, Hanseniaspora, Pichia and Saccharomyces (Ardhana and Fleet 2003;Jespersen et al 2005;Nielsen et al 2005Nielsen et al , 2007aGálvez et al 2007;Daniel et al 2009;Nielsen, Jakobsen and Jespersen 2010;Papalexandratou and De Vuyst 2011;Papalexandratou et al 2011cPapalexandratou et al , 2013Papalexandratou et al , 2019Illeghems et al 2012;Pereira et al 2012Pereira et al , 2013aPereira et al , 2017Crafack et al 2013;Meersman et al 2013;Moreira et al 2013Moreira et al , 2016Moreira et al , 2017Pereira, Magalhães-Guedes and Schwan 2013b;Fleet 2014, 2015;Ramos et al 2014;Arana-Sánchez et al 2015;Batista et al 2015Batista et al , 2016Hamdouche et al 2015Hamdouche et al , 2019Koné et al 2016;Maura et al 2016;Menezes et al 2016;Miescher Schwenninger, Freimüller Leischtfeld and Gantenbein-Demarchi 2016;Samagaci et al 2016;Visintin et al 2016;Koffi et al 2017;Miguel et al 2017;Bastos et al 2018;Ho, Fleet and Zhao 2018;…”