The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

Vuyst, Luc De; Lefeber, Timothy; Papalexandratou, Zoe; Camu, Nicholas

doi:10.1002/9781118868386.ch16

Cited by 24 publications

(41 citation statements)

References 114 publications

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“…C, F and I). This sugar consumption profile agrees with the findings of previous studies that confirmed the capability of lactic acid bacteria to convert glucose and fructose to lactic acid and lesser amounts of acetic acid as one of the major metabolic activities of this bacterial group . Rhamnose was not detected in the different cultivation media.…”

Section: Resultssupporting

confidence: 91%

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

et al. 2017

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Section: Resultssupporting

confidence: 91%

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

et al. 2017

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“…The metabolite analysis also revealed an unexpected result; levels of citric acid decreased similarly during fermentations with and without nisin and lysozyme. This is surprising because previous reports theorized LAB were essential for citric acid metabolism (De Vuyst and others ). Clearly, citric acid degradation in beans needs further investigation to define alternative routes for its metabolism.…”

Section: Studying Microbesmentioning

confidence: 80%

Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Ozturk

Young

2017

Comp Rev Food Sci Food Safe

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Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production for the purpose of the manufacture of modern chocolate are tied to the origin and development of cocoa bean fermentation and processing methods and the science of microbiology. To date, however, there has not been a study that discusses the impacts of both science and culture on the evolution of cocoa beans and cocoa bean processing. This work provides both a detailed overview of the evolution and historical development of cocoa, from its earliest forms to modern chocolate manufacturing, an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced. As a result, we present here the major microorganisms among all the ones that have been identified in previous studies. This database will aid researchers seeking standardized inoculants to drive cocoa bean fermentation, as well as serve as a guide for inventorying and assessing other food evolution-related studies regarding traditional and artisanal-based food systems.

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“…AAB can be found on (tropical) fruits and flowers [2-4], in fermented foods [1,3], and as members of the Drosophila gut [5]. Overall, AAB are of industrial interest because of their physiology, which is the case for acetic acid production out of ethanol during vinegar, kombucha, or cocoa bean fermentation [6-8] as well as for fine chemical productions such as those of ascorbic acid and cellulose [9,10]. Furthermore, AAB can occur as spoilage bacteria, as can be the case in beer, wine, and cider fermentations [1,3].…”

Section: Introductionmentioning

confidence: 99%

“…Further, it has been shown that this species plays an essential role in the fermentation of cocoa pulp-bean mass, the first step in chocolate production [31-33]. Spontaneous cocoa bean fermentation is characterized by a succession of microbial activities carried out by yeasts (in particular Hanseniaspora opuntiae/uvarum and Saccharomyces cerevisiae ), involved in depectinization and ethanol formation; lactic acid bacteria (LAB, in particular Lactobacillus fermentum ), involved in citric acid and fructose conversion and lactic acid production; and AAB (in particular A. pasteurianus ), involved in the oxidation of ethanol produced by the yeasts into acetic acid and further overoxidation of acetic acid and lactic acid produced by LAB into carbon dioxide and water [6,34]. …”

Section: Introductionmentioning

confidence: 99%

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem

2013

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BackgroundAcetobacter pasteurianus 386B, an acetic acid bacterium originating from a spontaneous cocoa bean heap fermentation, proved to be an ideal functional starter culture for coca bean fermentations. It is able to dominate the fermentation process, thereby resisting high acetic acid concentrations and temperatures. However, the molecular mechanisms underlying its metabolic capabilities and niche adaptations are unknown. In this study, whole-genome sequencing and comparative genome analysis was used to investigate this strain’s mechanisms to dominate the cocoa bean fermentation process.ResultsThe genome sequence of A. pasteurianus 386B is composed of a 2.8-Mb chromosome and seven plasmids. The annotation of 2875 protein-coding sequences revealed important characteristics, including several metabolic pathways, the occurrence of strain-specific genes such as an endopolygalacturonase, and the presence of mechanisms involved in tolerance towards various stress conditions. Furthermore, the low number of transposases in the genome and the absence of complete phage genomes indicate that this strain might be more genetically stable compared with other A. pasteurianus strains, which is an important advantage for the use of this strain as a functional starter culture. Comparative genome analysis with other members of the Acetobacteraceae confirmed the functional properties of A. pasteurianus 386B, such as its thermotolerant nature and unique genetic composition.ConclusionsGenome analysis of A. pasteurianus 386B provided detailed insights into the underlying mechanisms of its metabolic features, niche adaptations, and tolerance towards stress conditions. Combination of these data with previous experimental knowledge enabled an integrated, global overview of the functional characteristics of this strain. This knowledge will enable improved fermentation strategies and selection of appropriate acetic acid bacteria strains as functional starter culture for cocoa bean fermentation processes.

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The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

Cited by 24 publications

References 114 publications

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem

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