Identification of Lactic Acid Bacteria on Raw Material for Cocoa Bean Fermentation in the Brazilian Amazon

Chagas, Gilson Celso Albuquerque; Ferreira, Nelson Rosa; Glória, Maria Beatriz Abreu; Gobira, Rubens Menezes; Maia, Felipe de Andrade

doi:10.3390/fermentation8050199

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…Furthermore, similar investigations have been undertaken in locations like Tomé-Açu in Pará, as well as in the context of cocoa samples procured from Bahia, Brazil, and the Brazilian Amazon. These strains, well-adapted to environments abundant in fructose, exhibit substantial potential for incorporation into probiotic formulations ( Chagas Junior et al, 2021 , 2022 ). Notably, the aforementioned LAB strains were previously identified as prospects for probiotic utilization in earlier research endeavors.…”

Section: Introductionmentioning

confidence: 99%

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Nandha,

Shukla

2023

Front. Microbiol.

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Probiotics are known for their health-promoting properties and are recognized as beneficial microorganisms. The current investigation delves into the isolation and comprehensive in vitro characterization of lactic acid bacteria (LAB) obtained from the Indian-origin Theobroma cacao L. Forastero variety to assess their potential as probiotic candidates. Eleven LAB isolates were obtained, and among them, five exhibited classical LAB traits. These five isolates underwent rigorous in vitro characterization to evaluate their suitability as probiotics. The assessments included resilience against acid and bile salts, which are crucial for probiotic viability. Additionally, the isolates were subjected to simulated gastric and pancreatic fluids and lysozyme exposure to assess their survival rates. Auto- aggregation, co-aggregation, hydrophobicity, and exopolysaccharide production were also examined. The inhibitory potential of α-glucosidase, an enzyme related to glucose metabolism, was measured, and antioxidant activity was evaluated using DPPH and ABTS assays. A safety assessment was conducted to confirm the non-pathogenic nature of the isolates. Among the five isolates, CR2 emerged as a standout candidate with maximal bile salt hydrolase activity, phenol resistance, and lysozyme resistance. CR2 and CYF3 exhibited notable survival rates under simulated conditions. The isolates displayed variable degrees of auto-aggregation, co-aggregation, and hydrophobicity. CR2 exhibited the highest exopolysaccharide production (0.66 mg/mL), suggesting diverse applications in the food industry. CR2 also demonstrated the highest inhibition rate against α-glucosidase (56.55%) and substantial antioxidant activity (79.62% DPPH, 83.45% ABTS). Safety assessment confirmed the non- pathogenic nature of the isolates. Molecular characterization identified CR2 as Lactococcus lactis subsp. lactis and CYF3 as Limnosilactobacillus fermentum. Both strains exhibited commendable probiotic and technological attributes, positioning them as promising candidates for functional foods and beyond. This study provides valuable insights into the in vitro characterization of LAB isolated from Indian Theobroma cacao L., highlighting their potential as probiotic candidates with advantageous traits, including survival in hostile conditions, beneficial enzymatic activities, bioactivity, and other essential attributes.

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Section: Introductionmentioning

confidence: 99%

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Nandha,

Shukla

2023

Front. Microbiol.

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“…The microbes involved in the fermentation of cocoa beans included lactic acid bacteria and acetic acid bacteria [97]. The types of acetic acid bacteria and lactic acid bacteria implicated in fermentation were different in each region [81,97,98]. The diversity of these microorganisms was caused by different factors in each region, such as oxygen levels, temperature, and fermentation techniques used [20,96].…”

Section: Fermentationmentioning

confidence: 99%

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

et al. 2023

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Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, including fermentation, drying, and storage. This review aims to provide various factors that affect each stage of post-harvest cocoa beans, process mechanisms, and various latest technologies that can be used to improve the quality of cocoa beans. Microorganisms could be involved in each post-harvest stage and affect the cocoa beans’ quality. However, fermentation was one of the keys to determining the quality of cocoa beans because fermentation involved various microorganisms, such as yeast, lactic acid bacteria, and acetic acid bacteria, which were interrelated primarily to produce precursor flavor compounds. The drying and storage processes were decisive in maintaining quality, especially in preventing mold growth and other microbial contaminants. Various technologies could improve the quality of cocoa beans during post harvest, especially by adding microbial starters during fermentation. Using several technologies of vacuum drying and a controlled atmosphere during storage could maintain the quality of the cocoa beans. However, many challenges must be faced, especially those related to controlling microbial activity during post-harvest. Therefore, post-harvest technology needs to be continuously developed, especially in controlling microbiological activities to improve the quality of cocoa beans effectively.

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New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation

2022

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Identification of Lactic Acid Bacteria on Raw Material for Cocoa Bean Fermentation in the Brazilian Amazon

Cited by 3 publications

References 28 publications

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation

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