The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

Nielsen, Dennis Sandris; Teniola, O.D.; Ban-Koffi, L.; Owusu, Margaret; Andersson, Thorbjörn; Holzapfel, Wilhelm H.

doi:10.1016/j.ijfoodmicro.2006.09.010

Cited by 286 publications

(321 citation statements)

References 42 publications

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“…Culture-dependent approaches represent the only means of recovering microorganisms from the fermented substrate [50], although it is widely recognized that they do not allow analysis of true diversity and/or population dynamics [3,49,58]. On the other hand, various studies have shown that culture-independent approaches, such as denaturing gradient gel electrophoresis of 16S rRNA gene amplicons (PCR-DGGE), provide a more reliable and reproducible means for studying microbial populations in complex food ecosystems [9,16,65,75].…”

Section: E Madoroba Et Al / Systematic and Applied Microbiology XXXmentioning

confidence: 99%

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Madoroba

Steenkamp

Theron

et al. 2011

Systematic and Applied Microbiology

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Please cite this article in press as: E. Madoroba, et al., Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food, Syst. Appl. Microbiol. (2011) Ting is a spontaneously fermented sorghum food that is popular for its sour taste and unique flavour. Insight of the microbial diversity and population dynamics during sorghum fermentations is an essential component of the development of starter cultures for commercial production of ting. In this study, bacterial populations associated with spontaneous sorghum fermentations were examined using a culture-independent strategy based on denaturing gradient gel electrophoresis and sequence analysis of V3-16S rRNA gene amplicons, and a culture-dependent strategy using conventional isolation based on culturing followed by 16S rRNA and/or pheS gene sequence analysis. The entire fermentation process was monitored over a 54 h period and two phases were observed with respect to pH evolution and microbial succession. The first phase of the process (0-6 h) was characterized by relatively high pH conditions and the presence of Enterococcus mundtii, albeit that this species was only detected with the culture-dependent approach. The second phase of the fermentation process (12-54 h) was characterized by increased acidity and the predominance of a broader range of lactic acid bacteria, including Lactococcus lactis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus rhamnosus, Weissella cibaria, Enterococcus faecalis, and a close relative of Lactobacillus curvatus, as well as some members of the Enterobacteriaceae family. The Lb. curvatus-like species was only detected with PCR-DGGE, while the majority of the other species was only detected using the culture-dependent approach. These findings highlighted the fact that a combination of both approaches was essential in revealing the microbial diversity and dynamics during spontaneous sorghum fermentations.

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Section: E Madoroba Et Al / Systematic and Applied Microbiology XXXmentioning

confidence: 99%

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Madoroba

Steenkamp

Theron

et al. 2011

Systematic and Applied Microbiology

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“…Finally, acetic acid bacteria (AAB) convert ethanol into acetic acid in aerobic conditions. The high temperature induced by the exothermic reaction of acetic acid and ethanol contributes to the death of the bean, which releases endogenous enzymes (Nielsen et al 2007;Schwan et al 1995).…”

Section: Introductionmentioning

confidence: 99%

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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“…Proses ini melibatkan beberapa mikroorganisme penting seperti khamir dan bakteri (Schwan, 1995;Nielsen, 2007). Hasil analisis perubahan populasi mikroorganisme selama fermentasi biji kakao Aceh dengan frekuensi pengadukan 24 jam dan 48 jam sekali dapat dilihat pada Gambar 1.…”

Section: Hasil Dan Pembahasan a Perubahanunclassified

Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh

Muzaifa¹,

Abubakar²,

Haris³

2017

J. Tek. Ind. Pert. Ind.

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Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and much-loved flavour known as “chocolate”. Fermentation involves a number of specific microorganisms that play a role during fermentation. The aim of this research was to analized microorganism growth profil of Aceh cacao during fermentation. Fermentation was conducted on 6 days with different aerations (agitation every 24 and 48 hours). The result showed that growth profile of microorganism during fermentation relatively had similar trend. Yeast dominated on the early fermentation, lactid bacteria reached the higest population on day 3 and acetic acid bacteria on day 4. Better quality of fermented cacao was resulted on every 48 hours of agitation that reached 70,19% of full fermentation.

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The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

Cited by 286 publications

References 42 publications

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate

Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh

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