Diversity of Yeasts Involved in Cocoa Fermentation of Six Major Cocoa-Producing Regions in Ivory Coast

Koff, Odilon; Samagaci, Lamine; Goualié, Bernadette; Niamké, Sebastien

doi:10.19044/esj.2017.v13n30p496

Cited by 9 publications

(9 citation statements)

References 36 publications

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“…Except for Z. bisporus, the presence of all the species identified in this study was frequently reported in cocoa beans fermentation [31,[35][36][37].…”

Section: Identification Of the Yeast Isolatesmentioning

confidence: 48%

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

et al. 2020

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Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. The present study explored the functional biodiversity of yeasts associated with Criollo Colombian cocoa fermented beans, able to survive after drying. Twelve species belonging to 10 genera of osmo-, acid-, thermo-, and desiccation-tolerant yeasts were isolated and identified from fermented and dry cocoa beans, with Pichia kudriavzevii and Saccharomyces cerevisiae standing out as the most frequent. For the first time, we reported the presence of Zygosaccharomyces bisporus in cocoa fermented beans. It was found that resistance to desiccation is related to the different degradation capacities of fermentation substrates, which suggests that associative relationships may exist between the different yeast species and their degradation products. Besides, the increased thermotolerance of some species was related to the presence of polyphenols in the medium, which might play a fundamental role in shaping the microbial community composition.

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“…Except for Z. bisporus, the presence of all the species identified in this study was frequently reported in cocoa beans fermentation [31,[35][36][37].…”

Section: Identification Of the Yeast Isolatesmentioning

confidence: 48%

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

et al. 2020

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“…Schizosaccharomyces pombe was not detected in cacao fermentations in Brazil (Camargo et al 1963 ; da Veiga Moreira et al 2013 ; Martelli and Dittmar 1961 ; Serra et al 2019 ), in Ivory coast (Koffi et al 2017 ; Koné et al 2016 ), in Indonesia (Ardhana and Fleet 2003 ), in Ghana (Jespersen et al 2005 ), in Ecuador (Papalexandratou et al 2011 ), in Cuba (Maura et al 2016 ), in Dominican Republic (Gálvez et al 2007 ) and in Ivory Coast (Ravelomanana et al 1985 ).…”

Section: Discussionmentioning

confidence: 99%

Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats

Brysch‐Herzberg

Jia

Seidel

et al. 2022

Antonie van Leeuwenhoek

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The fission yeast genus Schizosaccharomyces contains important model organisms for biological research. In particular, S. pombe is a widely used model eukaryote. So far little is known about the natural and artificial habitats of species in this genus. Finding out where S. pombe and other fission yeast species occur and how they live in their habitats can promote better understanding of their biology. Here we investigate in which substrates S. pombe, S. octosporus, S. osmophilus and S. japonicus are present. To this end about 2100 samples consisting of soil, tree sap fluxes, fresh fruit, dried fruit, honey, cacao beans, molasses and other substrates were analyzed. Effective isolation methods that allow efficient isolation of the above mentioned species were developed. Based on the frequency of isolating different fission yeast species in various substrates and on extensive literature survey, conclusions are drawn on their ecology. The results suggest that the primary habitat of S. pombe and S. octosporus is honeybee honey. Both species were also frequently detected on certain dried fruit like raisins, mango or pineapple to which they could be brought by the honey bees during ripening or during drying. While S. pombe was regularly isolated from grape mash and from fermented raw cacao beans S. octosporus was never isolated from fresh fruit. The main habitat of S. osmophilus seems to be solitary bee beebread. It was rarely isolated from raisins. S. japonicus was mainly found in forest substrates although it occurs on fruit and in fruit fermentations, too.

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“…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;…”

Section: Yeasts and Labmentioning

confidence: 99%

“…The most frequently isolated yeast species are Hanseniaspora opuntiae in the beginning to the middle of the cocoa fermentation process, and Saccharomyces cerevisiae-and in some cases Pichia kudriavzevii-from the middle and later time points of the fermentation process. However, other species of Hanseniaspora and Pichia, and even diverse Candida species (and species of other genera) may occur, reflecting a great species diversity among the predominant yeast genera occurring during cocoa fermentation processes; this also reflects their various and independent origins (Jespersen et al 2005;Meersman et al 2013;Ludlow et al 2016;Maura et al 2016;Koffi et al 2017;Pereira et al 2017). All these yeast species mainly differ in acidic, ethanol and heat tolerances, explaining their successive growth and prevalence, although substrate competitiveness may not be excluded (Daniel et al 2009;Pereira et al 2012;Crafack et al 2013;Maura et al 2016;Samagaci et al 2016;Visintin et al 2016).…”

Section: Yeasts and Labmentioning

confidence: 99%

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

Vuyst

Leroy

2020

FEMS Microbiology Reviews

132

175

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Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.

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Diversity of Yeasts Involved in Cocoa Fermentation of Six Major Cocoa-Producing Regions in Ivory Coast

Cited by 9 publications

References 36 publications

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats

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

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