期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 98, 期 13, 页码 4963-4970出版社
WILEY
DOI: 10.1002/jsfa.9029
关键词
molecular microbiota identification; cocoa pulp and beans; organic acids; carbohydrates; fermentation kinetic; witches' broom and black-pod resistant clone
资金
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico)
- CAPES (CoordenacAo de Aperfeicoamento de Pessoal de Nivel Superior)
- FAPERJ (FundacAo Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro)
- IFS (Instituto Federal de Sergipe, Campus Nossa Senhora da Gloria)
- CEPLAC (Comissao Executiva do Plano da Lavoura Cacaueira)
BACKGROUNDCocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly productive hybrid resistant to Moniliophthora perniciosa and Phytophthora spp., was investigated. The natural cocobiota involved in the spontaneous fermentation of this hybrid in southern Brazil, was investigated by using both a culture-dependent microbiological analysis and a molecular analysis. The changes in the physicochemical characteristics and the kinetics of substrate utilization and metabolite production during fermentation were also evaluated. RESULTSYeasts (178) and bacteria (244) isolated during fermentation were identified by partial sequencing of the ITS and 16S rDNAs, respectively. After 144 h of fermentation, the indigenous yeast community was composed of Hanseniaspora spp., Saccharomyces spp., and Pichia spp. The bacterial population comprised Lactococcus spp., Staphylococcus spp., Acetobacter spp. and Lactobacilli strains. The kinetics of substrate transformation reflected the dynamic composition of the cocobiota. Substrates such as glucose, fructose, sucrose, and citric acid, present at the beginning of fermentation, were metabolized to produce ethanol, acetic acid, and lactic acid. CONCLUSIONThe results described here provide new insights into microbial diversity in cocoa bean-pulp mass fermentation and the kinetics of metabolites synthesis, and pave the way for the selection of starter cultures to increase efficiency and consistency to obtain homogeneous and best quality cocoa products. (c) 2018 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据