Characterization and Distribution of Lactic Acid Bacteria from Traditional Cocoa Bean Fermentations in Bahia

Passos, Flávia Maria Lopes; Silva, Daison Olzany; López, Alex S.; Ferreira, Célia L. L. F.; Guimarães, W. V.

doi:10.1111/j.1365-2621.1984.tb13708.x

Cited by 42 publications

(25 citation statements)

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“…Thereafter, their population declined to nondetectable levels until fermentation was terminated. These findings agree with es conducted in other countries [38,41,42]. It has been admitted that the initial acidity of the pulp (pH 3.6) together with the high sugar content and limited oxygen availability in the pulp, favour colonization by yeasts [2,3].…”

Section: Figure 2 Microorganism Growths Dynamic During Cocoa Fermentsupporting

confidence: 82%

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Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Kouamé¹

2015

AJBIO

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Abstract:Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.

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Section: Figure 2 Microorganism Growths Dynamic During Cocoa Fermentsupporting

confidence: 82%

“…Thirty-seven (37) (20.79%) and 141 were lactobacilli (79.21%). The similar observation has been reported in Ghanaian and Nigerian cocoa fermentation [40,41]. Moreover, our results sho homofermentative strains (98.88%) are widely dominant among LAB isolated from Agnéby ( Table 2).…”

Section: American Journal Of Bioscience 2015;supporting

confidence: 74%

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Kouamé¹

2015

AJBIO

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“…It is likely to assume that pod ripeness and postharvest pod age (due to transportation and transient storage) and hence the pH of the cocoa bean pulp determine the initial amounts of yeasts and LAB. Moreover, yeast metabolism favors the growth of aciduric LAB (55). The speed of AAB growth probably determines the time course within which a maximum fermentation temperature is reached and hence of the whole fermentation, as the heat generated through acetic acid formation will be responsible for the death of almost all microorganisms involved in a desirable fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…Studies have been performed on cocoa bean fermentations in Belize, Brazil, Ghana, Indonesia, Malaysia, and Trinidad using classical microbiological methods (3,8,11,51,(53)(54)(55)72). Only in a few cases have molecular techniques been used to study cocoa bean fermentations, in particular with respect to the yeast microbiota (30,49).…”

Section: Discussionmentioning

confidence: 99%

“…In general, AAB belonging to the genus Acetobacter have been found more frequently than those of Gluconobacter (8,51,53,67,72). In the case of LAB, lactobacilli dominate compared with Leuconostoc, Pediococcus, and Lactococcus (8,54,55,72). As most of the microbiological studies on cocoa date many years back, classical culture-dependent methods were used and no molecular identification methods were included.…”

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confidence: 99%

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Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana

Camu

Winter

Verbrugghe

et al. 2007

Appl Environ Microbiol

290

424

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The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as "Weissella ghanaensis," was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named "Acetobacter senegalensis" (A. tropicalis-like) and "Acetobacter ghanaensis" (A. syzygii-like).Cocoa beans are the principal raw material for chocolate production (39,43,73,81). These seeds are derived from the fruit pods of the cocoa tree (Theobroma cacao L.), which is cultivated in plantations in the equatorial zone, with the Ivory Coast, Brazil, and Ghana as the major producers (2). The cocoa beans are embedded in a mucilaginous pulp inside the pods. Raw cocoa beans have an astringent, unpleasant taste and flavor and have to be fermented, dried, and roasted to obtain the desired characteristic cocoa flavor and taste (26, 73). The final chocolate flavor is influenced by the origin and cultivar of the cocoa beans, the on-the-farm fermentation and drying process, and the roasting and further processing performed by the cocoa and chocolate manufacturer (4,10,32,33,57,75).After removal of the beans from the pods, the first step in cocoa processing is a spontaneous 3-to 10-day fermentation of beans and pulp in heaps, boxes, baskets, or trays, of which spontaneous heap fermentation is the most widely used method in Ghana ...

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