Cocoa and Coffee

Thompson, Sterling S; Miller, Kenneth B.; López, Alex S.; Camu, Nicholas

doi:10.1128/9781555818463.ch35

Cited by 44 publications

(28 citation statements)

References 41 publications

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“…Many studies have reported the diversity of microorganism species present in cocoa fermentation; however, it is crucial to identify the most beneficial strains for improving grain quality (Thompson et al, 2013). Due to the high microbial diversity, the use of molecular tools for the identification of interspecific and intraspecific diversity has increased significantly (Guerber et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Tovar¹,

Tibasosa²,

González³

et al. 2020

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Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa.

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Section: Introductionmentioning

confidence: 99%

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Tovar¹,

Tibasosa²,

González³

et al. 2020

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“…Las concentraciones máximas de etanol detectadas a las 72 h fueron de 19,99 mg.g -1 en comerciales y 15,69 mg.g -1 en grupos genéticos del CATIE, lo cual coincidió con el consumo máximo de glucosa, debido a que los azúcares presentes en pulpa fueron convertidos en etanol y CO 2 mediante levaduras y LAB. Diferentes investigaciones (Camu et al 2008a, Ho et al 2014, Lagunes-Gálvez et al 2007, Lefeber et al 2012, Papalexandratou et al 2011, Thompson et al 2013 reportaron que trascendieron concentraciones máximas de etanol en pulpa, con valores entre 5-20 mg.g -1 a valores tan altos como 30-60 mg.g -1 (Ardhana y Fleet 2003, Roelofsen 1958, Schwan 1998.…”

Section: Resultados Y Discusiónunclassified

Transformaciones bioquímicas del cacao (Theobroma cacao L.) durante un proceso de fermentación controlada

Rojas

Aguirre

Guevara

2021

RAC

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Introducción. Las levaduras, las bacterias ácido lácticas y ácido acéticas, involucradas en la fermentación de cacao, son las responsables del consumo de los compuestos en la pulpa para desarrollar los precursores de sabor dentro del grano de cacao. Sin embargo, la fermentación es difícil de controlar por la complejidad de este proceso y las múltiples variables que la afectan, entre ellas la genética del cultivo. Objetivo. Analizar las transformaciones bioquímicas de diferentes grupos genéticos del cacao (Theobroma cacao L.) durante una micro fermentación controlada. Materiales y métodos. Se estableció una metodología de micro fermentación, con un cultivo iniciador de H. opuntiae y Acetobacter spp. en 4 grupos genéticos, obtenidos de clones comerciales del CATIE e híbridos de fincas de Upala. A lo largo de la fermentación se analizaron glucosa, fructosa, etanol, ácido láctico y acético en pulpa y metilxantinas (teobromina y cafeína) y (-)-epicatequina en grano. Resultados. No se encontraron diferencias significativas en el contenido y comportamiento de azúcares, ácidos orgánicos o etanol en pulpa a lo largo de la fermentación, pero sí en el tiempo de fermentación. Se observó una disminución de metilxantinas y epicatequinas, debido a reacciones enzimáticas y no enzimáticas. El contenido promedio de epicatequina resultó ser el compuesto distintivo entre los grupos genéticos del CATIE y cafeína en los cacaos comerciales. Conclusión. La metodología empleada posee un efecto regulador en el comportamiento de algunos metabolitos estudiados en pulpa de diferentes genéticas a lo largo de la fermentación, así como epicatequina y metilxantinas en grano.

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“…Although fermented and dry cocoa beans can be stored for up to 12 months under optimal conditions [ 132 ], the physicochemical changes in beans during transportation [ 133 ] or prolonged storage have not been investigated yet. Some sensory characteristics, such as colour and flavour, can change even under the best conditions, like beans moisture levels of approximately 7%, well-aerated and moisture-free environments [ 130 ], and a combination of the factors that favour a low water activity such as ambient relative humidity and temperature [ 134 ].…”

Section: Storagementioning

confidence: 99%

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

Delgado‐Ospina

Molina-Hernández

Chaves‐López

et al. 2021

JoF

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Background: The role of fungi in cocoa crops is mainly associated with plant diseases and contamination of harvest with unwanted metabolites such as mycotoxins that can reach the final consumer. However, in recent years there has been interest in discovering other existing interactions in the environment that may be beneficial, such as antagonism, commensalism, and the production of specific enzymes, among others. Scope and approach: This review summarizes the different fungi species involved in cocoa production and the cocoa supply chain. In particular, it examines the presence of fungal species during cultivation, harvest, fermentation, drying, and storage, emphasizing the factors that possibly influence their prevalence in the different stages of production and the health risks associated with the production of mycotoxins in the light of recent literature. Key findings and conclusion: Fungi associated with the cocoa production chain have many different roles. They have evolved in a varied range of ecosystems in close association with plants and various habitats, affecting nearly all the cocoa chain steps. Reports of the isolation of 60 genera of fungi were found, of which only 19 were involved in several stages. Although endophytic fungi can help control some diseases caused by pathogenic fungi, climate change, with increased rain and temperatures, together with intensified exchanges, can favour most of these fungal infections, and the presence of highly aggressive new fungal genotypes increasing the concern of mycotoxin production. For this reason, mitigation strategies need to be determined to prevent the spread of disease-causing fungi and preserve beneficial ones.

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Cocoa and Coffee

Cited by 44 publications

References 41 publications

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Isolation and identification of microbial species found in cocoa fermentation as microbial starter culture candidates for cocoa bean fermentation in Colombia.

Transformaciones bioquímicas del cacao (Theobroma cacao L.) durante un proceso de fermentación controlada

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

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