Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra

Nielsen, Dennis Sandris; Snitkjær, Pia; Berg, Frans van den

doi:10.1016/j.ijfoodmicro.2008.03.040

Cited by 24 publications

(11 citation statements)

References 22 publications

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“…Raw cacao has an astringent, unpleasant taste and flavor which is fermented, dried, and roasted in order to obtain the characteristic cocoa flavor and taste (Nielsen et al, 2008). The microbial activity during cacao fermentation causes physical and chemical changes that impact on bean physiology and biochemistry and ultimately on the chocolate quality (Schwan and Wheals, 2004) and in particular flavor .…”

Section: Cocoa Fermentationmentioning

confidence: 99%

“…The fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis (DGGE) profiles and Near Infrared spectra (Vis/NIR) showed that correlation of microbial DGGE profiles with Vis/NIR spectra could offer a tool for correlating microbial activity with biochemical changes in the cacao beans during fermentation (Nielsen et al, 2008).…”

Section: Some Identification Techniquesmentioning

confidence: 99%

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Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

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Section: Cocoa Fermentationmentioning

confidence: 99%

Section: Some Identification Techniquesmentioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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“…T. delbrueckii is also naturally associated with several other human bioprocesses, ranging from food fermentations of silage, cocoa [29], [30], olive [31] or cucumber [32], [33], to distilled and traditional fermented beverage production including mezcal [34], colonche [35], tequila [36], cider [37], strawberry tree fruits juice [38], sugarcane juice [39], [40] and kefir [41]. T. delbrueckii is a frequent component of dairy products' microflora, either as desirable ferment for traditional cheeses [42] and fermented milk [43], or as spoilage yeast [44], [45].…”

Section: Introductionmentioning

confidence: 99%

Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delbrueckii

et al. 2014

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The yeast Torulaspora delbrueckii is associated with several human activities including oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological applications, T. delbrueckii is frequently isolated in natural environments (plant, soil, insect). T. delbrueckii is thus a remarkable ubiquitous yeast species with both wild and anthropic habitats, and appears to be a perfect yeast model to search for evidence of human domestication. For that purpose, we developed eight microsatellite markers that were used for the genotyping of 110 strains from various substrates and geographical origins. Microsatellite analysis showed four genetic clusters: two groups contained most nature strains from Old World and Americas respectively, and two clusters were associated with winemaking and other bioprocesses. Analysis of molecular variance (AMOVA) confirmed that human activities significantly shaped the genetic variability of T. delbrueckii species. Natural isolates are differentiated on the basis of geographical localisation, as expected for wild population. The domestication of T. delbrueckii probably dates back to the Roman Empire for winemaking (∼1900 years ago), and to the Neolithic era for bioprocesses (∼4000 years ago). Microsatellite analysis also provided valuable data regarding the life-cycle of the species, suggesting a mostly diploid homothallic life. In addition to population genetics and ecological studies, the microsatellite tool will be particularly useful for further biotechnological development of T. delbrueckii strains for winemaking and other bioprocesses.

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“…PCA and redundancy analysis (RDA) were performed using Canoco software (Version 4.5) to determine the relationship between environmental factors and the bacterial community composition based on the DGGE profiles. DGGE images were analyzed using Quantity One (Version 4.62) to determine the peak density of each band (Nielsen et al 2008), and a similarity dendrogram via an outweighed pair group method using an average linkage (UPGMA) clustering method also generated by the software. To assess bacterial diversity and evenness in different soil samples, the Shannon diversity index (H'), the Simpson's reciprocal index (1/D), the Pielou index (E), and the Margalef index (d Ma ) were calculated using Biodap software.…”

Section: Statistical Analysesmentioning

confidence: 99%

Matrix-bound phosphine in the paddy soils of South China and its relationship to environmental factors and bacterial composition

Niu

Wang

et al. 2015

J Soils Sediments

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Purpose Phosphine is a significant gaseous carrier in the P cycle. The matrix-bound phosphine in the paddy soils and its relationship to environmental variables and bacterial community composition were studied. Materials and methods The ambient levels of matrix-bound phosphine (MBP) from four distinct sites in South China were investigated. Molecular fingerprint technology polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to further explore the potential connections between MBP and composition of bacterial communities. Results and discussion The relationship between MBP and environmental factors was analyzed to determine the factors affecting the distribution of MBP. Stepwise regression analysis showed that the pH, phosphatase, and organic matter were among the principal environmental factors of the 18 examined factors affecting the MBP levels in paddy soil and explained 38.2 % (p<0.05) of the total variance observed by principal component analysis (PCA) and redundancy analysis (RDA) analysis.Conclusions We found that pH, phosphate, and organic matter had a significant relationship with MBP (p < 0.05). Sequencing results indicated that MBP might have a close relationship with the bacterial community composition.

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Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra

Cited by 24 publications

References 22 publications

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delbrueckii

Matrix-bound phosphine in the paddy soils of South China and its relationship to environmental factors and bacterial composition

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