Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

Batista, Nádia Nara; Ramos, Cíntia Lacerda; Ribeiro, Disney Dias; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas

doi:10.1016/j.lwt.2015.03.051

Cited by 87 publications

(82 citation statements)

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“…were all detected in the inoculated fermentation. The inoculated yeast H. uvarum was found only up until 24 h of fermentation, in concurrence with the results found by Batista et al (2015). It seems that H. uvarum may have been inhibited by S. cerevisiae and P. kluyveri.…”

Section: Discussionsupporting

confidence: 89%

“…During spontaneous fermentation, S. cerevisiae was dominant during the entire process, and H. guilliermondii and H. uvarum were found until 120 h. P. kluyveri was not detected in this process. Batista et al (2015) also showed this species to have a similarly low population (around 3 Log cell/g) during spontaneous fermentation process. Researchers from Brazil have also found similar species in cocoa fermentation (Moreira et al 2013;Pereira et al 2012;Ramos et al 2014;Schwan and Wheals 2004).…”

Section: Discussionmentioning

confidence: 78%

“…; D = H. guilliermondii; E = H. uvarum; F = Theobroma cacao fermented grains, and, consequently, the final product (Camu et al 2008). According to previous research, yeasts are essential for the development of chocolate flavor and their inoculation may accelerate and control the fermentation process (Batista et al 2015;Ho et al 2014;Ramos et al 2014). In order to better control the fermentation process and to improve the quality of chocolate, a mixture of yeasts (S. cerevsiae, H. uvarum, and P. kluyveri) was used as starter culture.…”

Section: Discussionmentioning

confidence: 99%

“…In order to better control the fermentation process and to improve the quality of chocolate, a mixture of yeasts (S. cerevsiae, H. uvarum, and P. kluyveri) was used as starter culture. One previous study (Batista et al 2015) investigated the behavior of these three species during the fermentation process and found that the inoculation of S. cerevisiae and P. kluyveri could inhibit the H. uvarum population. In the present study, the effect of yeast inoculation on microbial diversity (fungal and bacteria) was analyzed by PCR-DGGE.…”

Section: Discussionmentioning

confidence: 99%

“…The importance of yeasts in cocoa fermentation and chocolate flavor has been previously studied (Batista et al 2015;Ho et al 2014;Ramos et al 2014). For example, yeast metabolism has been proven essential for the development of chocolate flavor (Ho et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

et al. 2015

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Theobroma cacao seeds are the main raw material for chocolate production. During their fermentation, a succession of microorganisms are responsible for the physicochemical changes occurring in the pulp and inside the beans. The aim of this study was to investigate the effects of yeast inoculation (Saccharomyces cerevisiae UFLA CA11, Pichia kluivery CCMA0237, and Hanseniaspora uvarum CCMA0236) on the profile of the volatile compounds and microbial communities in cocoa fermentation. The resulting chocolate was also evaluated by temporal dominance of sensations (TDS) analyses. The dominant microorganisms during spontaneous fermentation were S. cerevisiae, H. uvarum, H. guilliermondii, Lactobacillus fermentum, Pediococcus sp., and Acetobacter pasteurianus. Similarly, S. cerevisiae, P. kluyveri, Candida sp., Pediococcus sp., and A. pasteurianus were the predominant microorganisms assessed by Denaturing Gradient Gel Electrophoresis (DGGE) in inoculated fermentation. Sixtyseven volatile compounds were detected and quantified by gas chromatography/mass spectrometry (GC/MS) at the end of fermentation and chocolates. The main group of volatile compound found after the inoculated and spontaneous fermentations was esters (41 and 39 %, respectively). In the chocolates, the main group was acids (73 and 44 % from the inoculated and spontaneous fermentations, respectively). The TDS analyses showed a dominance of bitter and cocoa attributes in both chocolates. However, in the inoculated chocolate, lingering fruity notes were more intense, while the chocolate produced by spontaneous fermentation was more astringent. Thus, the inoculation of yeast influenced the microbial profile, which likely affected the volatile compounds that affect sensory characteristics, resulting in chocolate with dominant bitter, cocoa, and fruity attributes.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

et al. 2015

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Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation

Fang

Zhong

et al. 2020

Food Science & Nutrition

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This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.

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Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

et al. 2021

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BACKGROUND: Fermented cocoa beans (Theobroma cacao L.) are a pivotal raw material for chocolate production. A cocktail yeast applied in the cocoa fermentation process can promote the formation of pleasant metabolites. Saccharomyces, Pichia and Hanseniaspora have been widely used in fermentation to improve the final product organoleptic profile, highlighting that fermentation is a critical point for chocolate flavour precursor production. This study aims to evaluate the impact of Pichia kluyveri and Saccharomyces cerevisiae strains as starter cultures on the fermentation for two cocoa hybrids, FA13 and CEPEC2002. RESULTS: During fermentation processes, volatile organic compounds (VOCs) and protein profiles were assessed. Chocolates produced were also assessed regarding the presence of VOCs. Eighty VOCs were identified using gas chromatography coupled to mass spectrometry analysis. Mass spectrometry provided the protein profile evolution during fermentation and showed that the profiles changed with inoculation type (spontaneous versus inoculated fermentation). Chocolate obtained from FA13 inoculated with S. cerevisiae strain contained a greater amount of organics acids, being categorised as sourer than chocolate produced by spontaneous fermentation of FA13. CEPEC2002 inoculated with S. cerevisiae strain in co-culture with P. kluyveri strain generated less sour and sweeter chocolate than spontaneous fermentation only.CONCLUSIONS: Chocolates from inoculated assays with starter cultures were more accepted by evaluators, highlighting that P. kluyveri and S. cerevisiae influence the composition of VOCs. Besides, protein profiles also changed throughout fermentation. Further investigation should be conducted to clarify protein degradation dynamics during inoculated fermentations to define which of the microbial cultures positively affect the chocolate sensory characteristics.

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Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate

Cited by 87 publications

References 31 publications

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation

Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

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