Journal
FERMENTATION-BASEL
Volume 8, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/fermentation8050199
Keywords
Theobroma cacao; chocolate; Lactobacillus; Pediococcus
Funding
- Instituto Tecnologico Vale (ITV)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brazil) [88882.460007/2019-01]
- Pro-Reitoria de Pesquisa e Pos-Graduacao/UFPA (PROPESP/UFPA) [PAPQ 02/2022]
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This study identified LAB in Amazonian cocoa prior to fermentation, and found five species that may contribute to enhancing the quality of chocolate.
The prevalent microbiota during cocoa fermentation is one of the main factors responsible for the chemical and biochemical changes that lead to desirable chocolate characteristics. However, the microbiota can be affected by several factors, including the edaphoclimatic conditions, which are typical of the production region. The objective of this study was to identify LAB in Amazonian cocoa prior to fermentation. LAB were isolated using MRS agar. By sequencing the 16S region of isolated LAB in MRS agar, it was possible to identify five LAB species that were registered in the GenBank database (accessions from MT117900 to MT117915). They included Pediococcus acidilactici, which was the most prevalent, followed by Lactobacillus farraginis, L. parafarraginis, L. zeae, and L. casei. Studies are needed to ascertain their specific roles and impact on cocoa quality. It is likely that they can be available as starter cultures to enhance the quality characteristics of chocolate.
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