Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

Viesser, Jéssica Aparecida; Pereira, Gilberto Vinícius de Melo; Neto, Dão Pedro de Carvalho; Vandenberghe, Luciana Porto de Souza; Azevedo, Vasco; Brenig, Bertram; Rogez, Hervé; Goés-Neto, Aristóteles; Soccol, Carlos Ricardo

doi:10.1016/j.foodres.2020.109478

Cited by 33 publications

(20 citation statements)

References 79 publications

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“…Some LAB are able to grow in both acidic or alkaline media which is the result of their ability to regulate cytoplasmic pH [25]. Other studies revealed that LAB played an important role in contributing to flavour formation in Pixian bean paste [26], dairy fermentations [27], cocoa beans fermentation [28], cheeses [29,30] and juices [31]. The study of Chettri and Tamang [32] showed that LAB possessed the ability to degrade phytic acid, which is contained in plant seeds, and oligosaccharides in Indian fermented soybean foods.…”

Section: Plos Onementioning

confidence: 99%

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

et al. 2020

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Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

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Section: Plos Onementioning

confidence: 99%

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

et al. 2020

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“…With respect to M2, in light of the recent characterization of fructophilic lactic acid bacteria (FLAB) in cocoa bean fermentation processes [28], the level of OSR achievement of MIs involving M2 is not surprising. The existence of this bacterial group can then explain an apparent discrepancy in the amounts of Glc and Fru consumed during the process.…”

Section: Discussionmentioning

confidence: 99%

“…Opposed to our original approach of modelling LAB growth exclusively based on Glc uptake [9], mechanism 2 (M2) takes into account obligatory and facultatively heterofermentative species which are capable of using Glc and Fru as carbon sources (e.g. Limosilactobacillus fermentum and Lactiplantibacillus plantarum , respectively) with an accompanying production of EtOH besides LA and Ac [3,4,12,22,27,28].…”

Section: Methodsmentioning

confidence: 99%

Exploring cocoa bean fermentation mechanisms by kinetic modelling

2022

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Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model of cocoa bean fermentation we analyse five additional biochemical mechanisms derived from the literature. These mechanisms, when added to the baseline model either in isolation or in combination, were evaluated in terms of their capacity to describe experimental data. In total, we evaluated 32 model variants on 23 fermentation datasets. We interpret the results from two perspectives: (1) success of the potential mechanism, (2) discrimination of fermentation protocols based on estimated parameters. The former provides insight in the fermentation process itself. The latter opens an avenue towards reverse-engineering empirical conditions from model parameters. We find support for two mechanisms debated in the literature: consumption of fructose by lactic acid bacteria and production of acetic acid by yeast. Furthermore, we provide evidence that model parameters are sensitive to differences in the cultivar, temperature control and usage of steel tanks compared with wooden boxes. Our results show that mathematical modelling can provide an alternative to standard chemical fingerprinting in the interpretation of fermentation data.

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“…Cocoa bean fermentation is an essential postharvest stage taking 3–7 days, initiated by yeasts and lactic acid bacteria metabolizing carbohydrates and pectin from the pulp, succeeded by acetic acid bacteria, and gradually ending through the drying phase 14,61,62 . This process is directed at stimulating the formation of aroma precursors while minimizing bitterness and astringency 54,55,63 .…”

Section: Fermentation Microbiota Dynamics and Local Conditions Of Qualitymentioning

confidence: 99%

Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

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Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

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Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

Cited by 33 publications

References 79 publications

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties

Exploring cocoa bean fermentation mechanisms by kinetic modelling

Quality differentiation of cocoa beans: implications for geographical indications

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