Vanilla: Culture, Reproduction, Phytochemistry, Curing, Pest, and Diseases

Mahadeo, Keshika; Palama, Tony; Côme, Bertrand; Kodja, Hippolyte

doi:10.1007/978-3-030-38392-3_13

Cited by 3 publications

(3 citation statements)

References 26 publications

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“…The loss presented in the U1-15 treatment is also due to the fact that the application of sonication at that intensity inactivates some enzymes, because their shock waves cause In the control treatment, the damage is minimal since the cells wall retain well-defined parenchyma (Figure 3a). However, this stage contributes to the cessation of the vegetative life of the vanilla pods and allows contact between enzymes and substrates [28]. It is also observed that the cellular damage of treatments M1-0, M2-0, and U1-15 is significant (Figure 3b-d, respectively), with the cells wall presenting an important collapse in the U1-15 treatment, with evident damage to the cellular content.…”

Section: Micrographs Of the Cellular Structure Of Pods Treated With M...mentioning

confidence: 88%

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods

Antonio-Gutiérrez

Pacheco-Reyes

Lagunez-Rivera

et al. 2023

Foods

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The curing process (CP) of Vanilla planifolia pods, which is a long and tedious process, is necessary to obtain the natural vanilla extract. This research evaluated the application of microwave (M) and ultrasound (U) during the “killing” stage of the CP and its effect on vanillin content and β-glucosidase activity. The pods were immersed in a container with water or with moistened samples for the M treatments. In U treatments, the pods were immersed in an ultrasonic bath. After this stage, the samples were subjected to an additional U treatment. The results show that the application of these technologies significantly improves vanillin yield (p < 0.05) and the curing time is reduced to 20 days. U treatments subjected to additional sonication at 38 °C obtain more than double the yield of vanillin regarding control. The effect of M and U on cell structure damage increases with additional sonication, but at 15 min, β-glucosidase inactivation decreases the final yield. Disposition of samples in M also affects the final vanillin content. There is no significant correlation between β-glucosidase and vanillin in the different treatments. The application of M and U with the appropriate parameters reduces the CP time without affecting the compounds of interest.

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Section: Micrographs Of the Cellular Structure Of Pods Treated With M...mentioning

confidence: 88%

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods

Antonio-Gutiérrez

Pacheco-Reyes

Lagunez-Rivera

et al. 2023

Foods

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show abstract

“…Hereafter, at post-harvest, a curing process is performed to initiate the formation of vanilla beans' distinctive aroma, avor, and color properties. The conventional curing technique involves blanching or killing, fermentation (sweating), slow-drying, and conditioning the vanilla beans [13][14][15] . According to Peña-Barrientos, et al 16 , the curing process alters the physicochemical, and structural properties of vanilla beans, increasing the aromatic compounds of the bean, while the avor attribute is also developed.…”

Section: Introductionmentioning

confidence: 99%

The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process

Manyatsi,

Lin,

Jou

2024

Preprint

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The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. The isolate (1 mL− 1 of 10− 7 CFU mL− 1) fermented and colonized non-cured vanilla pods. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78 and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.

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“…Hereafter, at post-harvest, a curing process is performed to initiate the formation of vanilla beans' distinctive aroma, flavor, and color properties. The conventional curing technique involves blanching or killing, fermentation (sweating), slow-drying, and conditioning the vanilla beans 13 – 15 . According to Peña-Barrientos et al 16 , the curing process alters the physicochemical, and structural properties of vanilla beans, increasing the aromatic compounds of the bean, while the flavor attribute is also developed.…”

Section: Introductionmentioning

confidence: 99%

The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process

Manyatsi,

Lin,

Jou

2024

Sci Rep

View full text Add to dashboard Cite

The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. A bacteria culture solution of B. velezensis ZN-S10 (1 mL of 1 × 107 CFU mL−1) was then coated on 1 kg of non-cured vanilla pods that was found to ferment and colonize vanilla. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78% and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.

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Vanilla: Culture, Reproduction, Phytochemistry, Curing, Pest, and Diseases

Cited by 3 publications

References 26 publications

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods

Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods

The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process

The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process

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