Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

Moreira, Igor Magalhães da Veiga; Miguel, Maria Gabriela da Cruz Pedrozo; Duarte, Whasley Ferreira; Dias, Disney Ribeiro; Schwan, Rosane Freitas

doi:10.1016/j.foodres.2013.06.001

Cited by 99 publications

(81 citation statements)

References 25 publications

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“…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: 81%

“…Species belonging to the genera Acetobacter and Gluconobacter have been described in different cocoa fermentations (Ardhana and Fleet 2003;Garcia-Armisen et al 2010;Lima et al 2011;Moreira et al 2013;Pereira et al 2012;Ramos et al 2014;Schwan and Wheals 2004). The species A. pastorianus and G. oxydans were detected by PCR-DGGE during both fermentations.…”

Section: Discussionmentioning

confidence: 98%

“…Fermentations were performed both with and without inoculation (control) of a mixed yeast starter culture containing Saccharomyces cerevisiae UFLA CA11 (LNF-CA11, LNF Latino America, Bento Gonçalves, Rio Grande do Sul, Brazil), Pichia kluyveri CCMA 0237 (Moreira et al 2013). and Hanseniaspora uvarum CCMA 0236 (Moreira et al 2013) at the beginning of the process. The yeasts strains belong to Culture Collection of Agriculture Microbiology (CCMA) of Federal University of Lavras (Brazil).…”

Section: Fermentation and Samplingmentioning

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: Discussionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 98%

Section: Fermentation and Samplingmentioning

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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“…Regarding P. kluyveri, this species has never been reported as being the dominant yeast species. However it has previously been described in fermentations Moreira et al, 2013). Crafack et al (2013) found that starter culture containing P. kluyveri seemed to have a positive influence on the flavor profile of chocolate.…”

Section: Dynamics Of Microbial Community During the Whole Fermentationmentioning

confidence: 88%

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Liang¹,

Zhang²,

Wu³

et al. 2016

FSTR

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“…Besides a role in grape wine fermentation, Hanseniaspora species have been used as starter cultures in the fermentation of fruit wines, ciders, and spirits (2–5) and cocoa (6, 7). …”

Section: Genome Announcementmentioning

confidence: 99%

Genome Sequences of Three Species of Hanseniaspora Isolated from Spontaneous Wine Fermentations

et al. 2016

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Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

Cited by 99 publications

References 25 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

Characterization of Microbial Community during the Fermentation of Chinese Homemade <i>paocai</i>, a Traditional Fermented Vegetable Food

Genome Sequences of Three Species of Hanseniaspora Isolated from Spontaneous Wine Fermentations

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