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Pelicaen R, Gonze D, De Vuyst L, Weckx S. Genome-scale metabolic modeling of Acetobacter pasteurianus 386B reveals its metabolic adaptation to cocoa fermentation conditions. Food Microbiol 2020; 92:103597. [PMID: 32950138 DOI: 10.1016/j.fm.2020.103597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 07/15/2020] [Accepted: 07/16/2020] [Indexed: 11/16/2022]
Abstract
Acetobacter pasteurianus 386B has been selected as a candidate functional starter culture to better control the cocoa fermentation process. Previously, its genome has been sequenced and a genome-scale metabolic model (GEM) has been reconstructed. To understand its metabolic adaptation to cocoa fermentation conditions, different flux balance analysis (FBA) simulations were performed and compared with experimental data. In particular, metabolic flux distributions were simulated for two phases that characterize the growth of A. pasteurianus 386B under cocoa fermentation conditions, predicting a switch in respiratory chain usage in between these phases. The possible influence on the resulting energy production was shown using a reduced version of the GEM. FBA simulations revealed the importance of the compartmentalization of the ethanol oxidation reactions, namely in the periplasm or in the cytoplasm, and highlighted the potential role of ethanol as a source of carbon, energy, and NADPH. Regarding the latter, the physiological function of a proton-translocating NAD(P)+ transhydrogenase was further investigated in silico. This study revealed the potential of using a GEM to simulate the metabolism of A. pasteurianus 386B, and may provide a general framework toward a better physiological understanding of functional starter cultures in food fermentation processes.
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Affiliation(s)
- Rudy Pelicaen
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050, Brussels, Belgium; ULB-VUB Interuniversity Institute of Bioinformatics in Brussels [(IB)(2)], Campus Plaine, CP 263, B-1050, Brussels, Belgium
| | - Didier Gonze
- Unité de Chronobiologie Théorique, Service de Chimie Physique, Faculté des Sciences, Université libre de Bruxelles (ULB), Campus Plaine, CP 231, Boulevard du Triomphe, B-1050, Brussels, Belgium; ULB-VUB Interuniversity Institute of Bioinformatics in Brussels [(IB)(2)], Campus Plaine, CP 263, B-1050, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050, Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050, Brussels, Belgium; ULB-VUB Interuniversity Institute of Bioinformatics in Brussels [(IB)(2)], Campus Plaine, CP 263, B-1050, Brussels, Belgium.
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102
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Kuhnert N, D'souza RN, Behrends B, Ullrich MS, Witt M. Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry. Food Res Int 2020; 133:109209. [DOI: 10.1016/j.foodres.2020.109209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/26/2020] [Accepted: 03/28/2020] [Indexed: 12/15/2022]
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103
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Viesser JA, de Melo Pereira GV, de Carvalho Neto DP, Vandenberghe LPDS, Azevedo V, Brenig B, Rogez H, Góes-Neto A, Soccol CR. Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation. Food Res Int 2020; 136:109478. [PMID: 32846561 DOI: 10.1016/j.foodres.2020.109478] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Fructophilic lactic acid bacteria (FLAB) are a recently discovered group whose main characteristic is to prefer D-fructose over D-glucose. In this study, laboratory cocoa beans fermentation was analyzed by Illumina-based amplicon sequencing, indicating the presence of potential FLAB of the genera Fructobacillus and Lactobacillus. Eighty efficient fructose-fermenting isolates, obtained from fermenting cocoa pulp beans mass, were identified by 16S rRNA gene sequencing as Pediococcus acidilactici (n = 52), Lactobacillus plantarum (n = 10), Pediococcus pentosaceus (n = 10), Bacillus subtilis (n = 4), and Leuconostoc pseudomesenteroides (n = 4). The growth characteristics of all the 10 L. plantarum strains classified them as "facultatively" fructophilic bacteria, i.e., they grew on glucose without an external electron acceptor but the growth on fructose was faster. Among them, L. plantarum LPBF 35 was characterized by producing a range of aroma-impacting compounds (acetaldehyde, ethyl acetate, nonanal, and octanoic acid), being introduced into a cocoa fermentation process. Although the process started with approximately equal amounts of glucose and fructose, a concomitant, but faster utilization of fructose, was observed in cocoa fermentation conducted with L. plantarum LPBF 35 (with no residual fructose observed) when compared to control fermentation using a glucophilic strain (8.77 mg/g residual fructose) and a spontaneous process (8.38 mg/g residual fructose). L. plantarum LPBF 35 also showed an ideal profile of organic acid metabolism (citric acid consumption and lactic acid production) associated with cocoa fermentation. These results proved new insights on cocoa microbial activity and brings new perspectives on the use of lactic acid bacteria as starter culture.
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Affiliation(s)
- Jéssica A Viesser
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 81531-970 Curitiba, PR, Brazil
| | - Gilberto V de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 81531-970 Curitiba, PR, Brazil.
| | - Dão Pedro de Carvalho Neto
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 81531-970 Curitiba, PR, Brazil
| | - Luciana P de S Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 81531-970 Curitiba, PR, Brazil
| | - Vasco Azevedo
- Institute of Biological Sciences, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
| | - Bertram Brenig
- Institute of Veterinary Medicine, University of Göttingen, 37073 Göttingen, Germany
| | - Hervé Rogez
- Centre for Valorisation of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, 66.095-780 Belém, PA, Brazil
| | - Aristóteles Góes-Neto
- Institute of Biological Sciences, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil; Biological Sciences Department, State University of Feira de Santana, 44036-900 Feira de Santana, BA, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 81531-970 Curitiba, PR, Brazil
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104
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Valverde García D, Pérez Esteve É, Barat Baviera JM. Changes in cocoa properties induced by the alkalization process: A review. Compr Rev Food Sci Food Saf 2020; 19:2200-2221. [DOI: 10.1111/1541-4337.12581] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/27/2020] [Accepted: 04/23/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Damián Valverde García
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - Édgar Pérez Esteve
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
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105
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Pacheco-Montealegre ME, Dávila-Mora LL, Botero-Rute LM, Reyes A, Caro-Quintero A. Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation. Front Microbiol 2020; 11:650. [PMID: 32351482 PMCID: PMC7174660 DOI: 10.3389/fmicb.2020.00650] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 03/20/2020] [Indexed: 01/18/2023] Open
Abstract
Cocoa bean fermentation is an important microbial process, where most metabolites that affect chocolate quality and aroma are generated. Production of reproducible high-quality beans is a major challenge because most fermentations occur in open containers with a lack of variable control. Here we present a study that aims to identify the effect of farm protocols, climate, and bean mass exposure, in the dynamics and composition of microbial communities. Using high-throughput sequencing of molecular markers for bacteria and yeasts, complemented with culture-based methods, we evaluated the microbial diversity and dynamics associated to spontaneous cocoa fermentation in two distinct agro-ecological zones in Colombia. The bacterial communities were classified at two levels of evolutionary relationship, at a coarse resolution (OTU-level) and at a finer resolution (oligotype-level). A total of six bacterial OTUs were present in both farms, following a microbial succession that starts with the Enterobacteraceae family (one OTU), transitioning to the Lactobacillaceae family (three OTUs), and finishing with Acetobacteraceae family (two OTUs). When undesirable practices were done, OTUs were observed at unexpected moments during the fermentation. At a finer taxonomic resolution, 48 oligotypes were identified, with 46 present in both farms. These oligotypes have different patterns of prevalence. In the case of Lactobacillaceae a high evenness was observed among oligotypes. In contrast, for Enterobacteraceae and Acetobacteraceae a high dominance of one or two oligotypes was observed, these oligotypes were the same for both farms, despite geographic location and season of sampling. When the overall fermentations were compared using correlations matrices of oligotypes abundance, they show a clear clustering by farm, suggesting that farm protocols generate a unique fingerprint in the dynamics and interactions of the microbial communities. The comparison between the upper and middle layers of the bean mass showed that environmental exposure affects the paces at which ecological successions occur, and therefore, is an important source of cocoa quality heterogeneity. In conclusion, the results presented here showed that the dynamics of microbial fermentation can be used to identify the sources of variability and evidence the need for better fermentation technologies that favor the production of reproducible high-quality cocoa beans.
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Affiliation(s)
- Mauricio Edilberto Pacheco-Montealegre
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA sede Tibaitatá, Mosquera, Colombia
- Grupo de Biología Computacional y Ecología Microbiana BCEM - Max Planck Tandem Group in Computational Biology, Universidad de los Andes, Bogota, Colombia
| | | | - Lina Marcela Botero-Rute
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA sede Tibaitatá, Mosquera, Colombia
| | - Alejandro Reyes
- Grupo de Biología Computacional y Ecología Microbiana BCEM - Max Planck Tandem Group in Computational Biology, Universidad de los Andes, Bogota, Colombia
| | - Alejandro Caro-Quintero
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA sede Tibaitatá, Mosquera, Colombia
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106
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Ordoñez-Araque RH, Landines-Vera EF, Urresto-Villegas JC, Caicedo-Jaramillo CF. Microorganisms during cocoa fermentation: systematic review. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-155-162] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in the world. The fact that cocoa is the main component in chocolate industry makes it one of the most quoted raw materials today. The chemical, physical, microbiological, and sensory properties of cocoa determine its quality and, as a result, economic and nutritional value. The research objective was to conduct a detailed analysis of cocoa fermentation process and to study the transformations this raw material is subjected to during processing.
Study objects and methods. The present article introduces a substantial bibliographic review based on three databases: Science Direct, Scopus, and Medline. The scientific publications were selected according to several factors. First, they had to be relevant in terms of cocoa fermentation. Second, they were written in English or Spanish. Third, the papers were indexed in high-impact journals. The initial selection included 350 articles, while the final list of relevant publications featured only 50 works that met all the requirements specified above.
Results and discussion. The main characteristics of yeasts, lactic bacteria, and acetic bacteria were analyzed together with their main parameters to describe their activities during different stages of alcoholic, lactic, and acetic fermentation. A thorough analysis of the main enzyme-related processes that occur during fermentation makes it possible to optimize the use of substrates, temperature, time, pH, acidity, and nutrients. As a result, the finished product contains an optimal concentration of volatile compounds that are formed in the beans during fermentation. The study featured the main strains of fermentation-related microorganisms, their activities, main reactions, and products.
Conclusion. This study makes it possible to improve the process of fermentation to obtain beans with a better chemical composition.
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107
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Parapouli M, Vasileiadis A, Afendra AS, Hatziloukas E. Saccharomyces cerevisiae and its industrial applications. AIMS Microbiol 2020; 6:1-31. [PMID: 32226912 PMCID: PMC7099199 DOI: 10.3934/microbiol.2020001] [Citation(s) in RCA: 187] [Impact Index Per Article: 46.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Accepted: 01/19/2020] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S. cerevisiae. In addition, it is also easily amenable to genetic manipulation. Moreover, unlike other model organisms, S. cerevisiae is concomitantly of great importance for various biotechnological applications, some of which date back to several thousands of years. S. cerevisiae's biotechnological usefulness resides in its unique biological characteristics, i.e., its fermentation capacity, accompanied by the production of alcohol and CO2 and its resilience to adverse conditions of osmolarity and low pH. Among the most prominent applications involving the use of S. cerevisiae are the ones in food, beverage -especially wine- and biofuel production industries. This review focuses exactly on the function of S. cerevisiae in these applications, alone or in conjunction with other useful microorganisms involved in these processes. Furthermore, various aspects of the potential of the reservoir of wild, environmental, S. cerevisiae isolates are examined under the perspective of their use for such applications.
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Affiliation(s)
- Maria Parapouli
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
| | - Anastasios Vasileiadis
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
| | - Amalia-Sofia Afendra
- Genetics Laboratory, Department of Biological Applications and Technology, University of Ioannina, Ioannina, Greece
| | - Efstathios Hatziloukas
- Molecular Biology Laboratory, Department of Biological applications and Technology, University of Ioannina, Ioannina, Greece
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108
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Fan Y, Huang X, Chen J, Han B. Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter. Front Microbiol 2020; 11:138. [PMID: 32117157 PMCID: PMC7015947 DOI: 10.3389/fmicb.2020.00138] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Accepted: 01/21/2020] [Indexed: 12/19/2022] Open
Abstract
The existence and function of unculturable microorganisms are necessary to explain patterns of microbial diversity and investigate the assembly and succession of the complex microbial community. Chinese traditional alcoholic fermentation starter contains a complex microbial community harboring unculturable species that control the microbial diversity and have distinct functions. In this study, we revealed the presence, functions, and interactions of these unculturable species. Results of microbial diversity revealed by culture-dependent and metagenomic sequencing methods identified unculturable species and the potential functional species. Unculturable Saccharomyces cerevisiae and Lactobacillus sp. had a strong ability to form biofilms and co-existed as a mixed-species biofilm in the starter community. Using a hydrolase activity assay and fortified fermentation, we determined that the function of S. cerevisiae and Lactobacillus sp. to produce ethanol and flavor compounds. Widespread microbial interactions were identified among the biofilm isolates. S. cerevisiae was the main component of the biofilm and dominated the metabolic activities in the mixed-species biofilm. The environmental adaptability and biomass of Lactobacillus sp. were increased through its interaction with S. cerevisiae. The mixed biofilm of S. cerevisiae and Lactobacillus sp. also provides a tool for correlating microbial diversity patterns with their function in the alcoholic fermentation starter, and may provide a new understanding of fermentation mechanisms. Formation of a mixed-species biofilm represents a strategy for unculturable species to survive in competition with other microbes in a complex community.
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Affiliation(s)
- Yi Fan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaoning Huang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jingyu Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Beizhong Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
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109
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Verce M, De Vuyst L, Weckx S. Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species. Food Microbiol 2020; 89:103448. [PMID: 32138996 DOI: 10.1016/j.fm.2020.103448] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 12/12/2019] [Accepted: 01/26/2020] [Indexed: 11/28/2022]
Abstract
Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues, milk, and plant material fermentations, such as sourdough. A comparative genomics analysis of 28 L. fermentum strains enabled the investigation of the core and accessory genes of this species. The core protein phylogenomic tree of the strains examined, consisting of five clades, did not exhibit clear clustering of strains based on isolation source, suggesting a free-living lifestyle. Based on the presence/absence of orthogroups, the largest clade, containing most of the human-related strains, was separated from the rest. The extended core genome included genes necessary for the heterolactic fermentation. Many traits were found to be strain-dependent, for instance utilisation of xylose and arabinose. Compared to other strains, the genome of L. fermentum IMDO 130101, a candidate starter culture strain capable of dominating sourdough fermentations, contained unique genes related to the metabolism of starch degradation products, which could be advantageous for growth in sourdough matrices. This study explained the traits that were previously demonstrated for L. fermentum IMDO 130101 at the genetic level and provided future avenues of research regarding L. fermentum strains isolated from sourdough.
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Affiliation(s)
- Marko Verce
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
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110
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Almeida OGG, Pinto UM, Matos CB, Frazilio DA, Braga VF, von Zeska-Kress MR, De Martinis ECP. Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective. Food Res Int 2020; 131:109034. [PMID: 32247478 DOI: 10.1016/j.foodres.2020.109034] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 01/20/2020] [Accepted: 01/24/2020] [Indexed: 12/20/2022]
Abstract
Cocoa fermentation is a spontaneous process shaped by a variable microbial ecosystem which is assembled due to cross-feeding relationship among yeasts and bacteria, resulting in a synchronized microbial succession started by yeasts, followed by lactic acid bacteria (LAB) and finalized by acetic acid bacteria (AAB). Several studies have indicated the effect of microbial interactions in food ecosystems highlighting the importance of quorum sensing (QS) in bacterial adaptation in harsh environments modulating several phenotypes such as biofilm formation, tolerance to acid stress, bacteriocin production, competence, morphological modifications, motility, among others. However, antagonic interactions also occur, and can be marked by Quorum Quenching (QQ) activity, negatively impacting QS regulated phenotypes. Our current knowledge regarding microbial cocoa composition and functioning is based on culture-based analysis and culture-independent PCR-based methods. Therefore, we set out to investigate the application of metagenomics analysis on a classical spontaneous cocoa fermentation in order to describe: (I) the microbial taxonomic composition; (II) the functional potential of the cocoa microbiome; (III) the microbiome putative QS potential; and (IV) the microbiome QQ potential. Both aims III and IV are related to the expression of effectors that may confer advantageous traits along fermentation which can explain their dominance in specific time zones during the entire process. We have observed a bacterial succession shaped by yeasts and filamentous fungi and then Enterobacteriaceales, LAB and AAB, as well as a diverse genetic metabolic potential related to proteins and carbohydrates metabolism associated to the yeast Saccharomyces cerevisiae and members of the Enterobacteriaceales order and LAB and AAB groups. In addition, in silico evidences of interspecific QS arsenal were found in members of the genera Enterobacter, Lactobacillus, Bacillus and Pantoea, while inferences of intraspecific QS potential were found in the members of the genera Bacillus, Enterobacter, Komagataeibacter, Lactobacillus and Pantoea. In addition, a QQ potential was detected in Lactobacillus and in AAB members. These findings indicate that QS and QQ may modulate bacterial dominance in different time points during fermentation, along with cross-feeding, being responsible for their maintenance in a large time range.
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Affiliation(s)
- O G G Almeida
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - U M Pinto
- Food Research Center, Universidade de São Paulo - Faculdade de Ciências Farmacêuticas, Brazil
| | - C B Matos
- Comissão Executiva do Plano da Lavoura Cacaueira- Centro de Pesquisas do Cacau (CEPLAC-CEPEC), Rod. Jorge Amado, 22 - Alto Mirante, Itabuna, BA, Brazil
| | - D A Frazilio
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - V F Braga
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - M R von Zeska-Kress
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - E C P De Martinis
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil.
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111
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The impact of fermentation on the distribution of cadmium in cacao beans. Food Res Int 2020; 127:108743. [DOI: 10.1016/j.foodres.2019.108743] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 02/05/2023]
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112
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Experimentally modelling cocoa bean fermentation reveals key factors and their influences. Food Chem 2020; 302:125335. [DOI: 10.1016/j.foodchem.2019.125335] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 07/11/2019] [Accepted: 08/07/2019] [Indexed: 11/21/2022]
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113
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Ouattara HG, Elias RJ, Dudley EG. Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium. Heliyon 2020; 6:e03269. [PMID: 31993527 PMCID: PMC6971349 DOI: 10.1016/j.heliyon.2020.e03269] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 10/22/2019] [Accepted: 01/16/2020] [Indexed: 11/21/2022] Open
Abstract
Interactions between two major microorganisms from Ivorian cocoa fermentation, namely Bacillus subtilis BS38 and Pichia kudriazevii YS201, were investigated during fermentation in cocoa pulp simulation medium. The strains were mutually inhibitory, with Bacillus being more susceptible to this antagonistic effect than Pichia. However, both strains yielded different pulp-degrading enzymes, namely polygalacturonase (PG) from Pichia and pectate lyase (Pel) from Bacillus, that cooperate to efficiently breakdown pectin and vegetable pulp. The quantification of aromas from microbial cultures using Gas Chromatography-Mass Spectroscopy (GC-MS) coupled with headspace microextration (SPME) method, showed that P. kudriazevii produce mainly alcohols such as ethanol (63.165 g/L), phenylethanol (1.005 g/L), methylbutanol (0.138 g/L) and esters, notably ethyl acetate (0.037 g/L) and isoamyl acetate (0.032 g/L). The volatile fraction produced by Bacillus was dominated by butanediol (5.707 g/L), acetoin (1.933 g/L), phenylethanol (0.035 g/L) and acetic acid (0.034 g/L). In co-culture, Bacillus produced low levels of aroma compounds whereas a moderate decrease in the production of these compounds was observed in the yeasts strain. Thus, the dominant aromas present in the co-culture were mainly those from the yeasts strain; however, a 1.37 fold increase of ethanol production was observed in co-culture indicating a synergy between the strains. This study showed that cooperation between B. subtilis BS38 and P. kudriazevii YS201 leads principally to increasing pulp degradation and ethanol production, known as desirable properties for a well processing of cocoa fermentation.
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Affiliation(s)
- Honoré G. Ouattara
- Laboratory of Biotechnology, UFR Biosciences, University Felix Houphouet-Boigny, Abidjan, Cote d'Ivoire
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, United States
| | - Ryan J. Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, United States
| | - Edward G. Dudley
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, United States
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114
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Soumahoro S, Ouattara HG, Droux M, Nasser W, Niamke SL, Reverchon S. Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production. Journal of Food Science and Technology 2019; 57:1904-1916. [PMID: 32327801 DOI: 10.1007/s13197-019-04226-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2019] [Accepted: 12/18/2019] [Indexed: 11/28/2022]
Abstract
In this study, we investigated the diversity of AAB from fermenting cocoa and the production of acetic acid in response to various environmental conditions. Ribosomal 16S gene sequence analysis and PCR-RFLP showed a restricted microbiota mainly composed of Acetobacter pasteurianus, Acetobacter tropicalis and Acetobacter okinawensis sp., consistently found in all six regions studied. Meanwhile Acetobacter malorum, Acetobacter ghanensis and Gluconobacter oxydans were isolated as minor species in specific regions. The dominant species were mainly isolated in the first 72 h period of natural cocoa fermentation while the minor species were present toward the later stages. Acetobacter okinawensis, a newly isolated species, was able to yield an unusually high quantity, up to 62 g/L of acetic acid at 30 °C. However, a shift of temperature to 35 °C severely impaired acid production in most strains of this species. While acetic acid production increases for up to 6 days in Acetobacter okinawensis and Acetobacter pasteurianus, it decreases beyond 4 days in Acetobacter tropicalis strains. The production of acetic acid was strongly dependent on environmental conditions, with optimal production between pH 4 and 5, under ethanol concentration below 8% and temperatures above 35-40 °C, corresponding to conditions prevailing in the first half of fermentation process. Acetobacter tropicalis was more productive at higher ethanol concentration and Acetobacter okinawensis at low pH. Species diversity and different behavior of strains highlight the importance of valuable starter selection for well-controlled cocoa fermentation.
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Affiliation(s)
- Souleymane Soumahoro
- 1Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouet-Boigny Abidjan, 22 bp, 582 Abidjan, Côte d'Ivoire.,2INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, Univ Lyon, 10 rue Raphaël Dubois, 69622 Villeurbanne, France
| | - Honoré G Ouattara
- 1Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouet-Boigny Abidjan, 22 bp, 582 Abidjan, Côte d'Ivoire
| | - Michel Droux
- 2INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, Univ Lyon, 10 rue Raphaël Dubois, 69622 Villeurbanne, France
| | - William Nasser
- 2INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, Univ Lyon, 10 rue Raphaël Dubois, 69622 Villeurbanne, France
| | - Sébastien L Niamke
- 1Laboratoire de Biotechnologies, UFR Biosciences, Université Félix Houphouet-Boigny Abidjan, 22 bp, 582 Abidjan, Côte d'Ivoire
| | - Sylvie Reverchon
- 2INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, Univ Lyon, 10 rue Raphaël Dubois, 69622 Villeurbanne, France
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115
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Pelicaen R, Gonze D, Teusink B, De Vuyst L, Weckx S. Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation. Front Microbiol 2019; 10:2801. [PMID: 31921009 PMCID: PMC6915089 DOI: 10.3389/fmicb.2019.02801] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Accepted: 11/18/2019] [Indexed: 01/17/2023] Open
Abstract
Acetobacter pasteurianus 386B is a candidate functional starter culture for the cocoa bean fermentation process. To allow in silico simulations of its related metabolism in response to different environmental conditions, a genome-scale metabolic model for A. pasteurianus 386B was reconstructed. This is the first genome-scale metabolic model reconstruction for a member of the genus Acetobacter. The metabolic network reconstruction process was based on extensive genome re-annotation and comparative genomics analyses. The information content related to the functional annotation of metabolic enzymes and transporters was placed in a metabolic context by exploring and curating a Pathway/Genome Database of A. pasteurianus 386B using the Pathway Tools software. Metabolic reactions and curated gene-protein-reaction associations were bundled into a genome-scale metabolic model of A. pasteurianus 386B, named iAp386B454, containing 454 genes, 322 reactions, and 296 metabolites embedded in two cellular compartments. The reconstructed model was validated by performing growth experiments in a defined medium, which revealed that lactic acid as the sole carbon source could sustain growth of this strain. Further, the reconstruction of the A. pasteurianus 386B genome-scale metabolic model revealed knowledge gaps concerning the metabolism of this strain, especially related to the biosynthesis of its cell envelope and the presence or absence of metabolite transporters.
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Affiliation(s)
- Rudy Pelicaen
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
- (IB) - Interuniversity Institute of Bioinformatics in Brussels (ULB-VUB), Brussels, Belgium
| | - Didier Gonze
- (IB) - Interuniversity Institute of Bioinformatics in Brussels (ULB-VUB), Brussels, Belgium
- Unité de Chronobiologie Théorique, Service de Chimie Physique, Faculté des Sciences, Université Libre de Bruxelles (ULB), Brussels, Belgium
| | - Bas Teusink
- Systems Bioinformatics, Vrije Universiteit Amsterdam, Amsterdam, Netherlands
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
- (IB) - Interuniversity Institute of Bioinformatics in Brussels (ULB-VUB), Brussels, Belgium
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116
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Megias-Perez R, Moreno-Zambrano M, Behrends B, Corno M, Kuhnert N. Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach. Food Res Int 2019; 128:108865. [PMID: 31955775 DOI: 10.1016/j.foodres.2019.108865] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/18/2019] [Accepted: 11/24/2019] [Indexed: 01/01/2023]
Abstract
The low molecular weight carbohydrate (LMWC) profile has recently been investigated, showing considerable changes between fermented and unfermented cocoa beans. These differences are a consequence of the fermentation process, which is considered a crucial step in chocolate production. During fermentation, LMWC are involved in Maillard reaction, a crucial reaction for the development of aroma and taste precursors. However, there is a lack of information related to LMWC changes and of contextualization with changes in other physicochemical parameters (pH and dry matter) during spontaneous fermentation. The different approaches employed in this manuscript have allowed the identification of a sequential degradation of tetra-, tri- and disaccharides, as well as an increase in the monosaccharide content during fermentation. Moreover, a correlation was determined between some LMWC and physicochemical parameters. Besides that, the chemometric approach identified the fermentation period ranging between 48 and 96 h as determinant to produce noticeable changes in unfermented beans based on the indicators evaluated. Furthermore, different kinetic parameteres (reaction order, observed reaction rates (kobs) and half-life values (t1/2)) of different LMWC were determined, showing differences between them. The results showed in this manuscript provide unprecedented mechanistic details of spontaneous cocoa fermentation.
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Affiliation(s)
- Roberto Megias-Perez
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Mauricio Moreno-Zambrano
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Britta Behrends
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Marcello Corno
- Barry Callebaut Belgium N.V., Aalstersestraat 122, 9280 Lebbeke-Wieze, Belgium
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
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Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Res Int 2019; 129:108834. [PMID: 32036902 DOI: 10.1016/j.foodres.2019.108834] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 02/01/2023]
Abstract
Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical analysis of Venn diagram and a multivariate Analysis of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcohols. The differences in chemical composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcohols, some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcohols, ketones and hydrocarbons predominated.
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Affiliation(s)
- Marycarmen Utrilla-Vázquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Jacobo Rodríguez-Campos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Carlos Hugo Avendaño-Arazate
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-INIFAP, Campo experimental Rosario Izapa, Carretera Tapachula-Cacahoatán Km. 18, 30780 Rosario Izapa, Chiapas, Mexico
| | - Anne Gschaedler
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Eugenia Lugo-Cervantes
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico.
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118
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Börner RA, Kandasamy V, Axelsen AM, Nielsen AT, Bosma EF. Genome editing of lactic acid bacteria: opportunities for food, feed, pharma and biotech. FEMS Microbiol Lett 2019; 366:5251984. [PMID: 30561594 PMCID: PMC6322438 DOI: 10.1093/femsle/fny291] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 12/16/2018] [Indexed: 12/16/2022] Open
Abstract
This mini-review provides a perspective of traditional, emerging and future applications of lactic acid bacteria (LAB) and how genome editing tools can be used to overcome current challenges in all these applications. It also describes available tools and how these can be further developed, and takes current legislation into account. Genome editing tools are necessary for the construction of strains for new applications and products, but can also play a crucial role in traditional ones, such as food and probiotics, as a research tool for gaining mechanistic insights and discovering new properties. Traditionally, recombinant DNA techniques for LAB have strongly focused on being food-grade, but they lack speed and the number of genetically tractable strains is still rather limited. Further tool development will enable rapid construction of multiple mutants or mutant libraries on a genomic level in a wide variety of LAB strains. We also propose an iterative Design–Build–Test–Learn workflow cycle for LAB cell factory development based on systems biology, with ‘cell factory’ expanding beyond its traditional meaning of production strains and making use of genome editing tools to advance LAB understanding, applications and strain development.
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Affiliation(s)
- Rosa A Börner
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet B220, 2800 Kongens Lyngby, Denmark
| | - Vijayalakshmi Kandasamy
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet B220, 2800 Kongens Lyngby, Denmark
| | - Amalie M Axelsen
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet B220, 2800 Kongens Lyngby, Denmark
| | - Alex T Nielsen
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet B220, 2800 Kongens Lyngby, Denmark
| | - Elleke F Bosma
- The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet B220, 2800 Kongens Lyngby, Denmark
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119
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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.058] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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120
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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121
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03307-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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122
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Papalexandratou Z, Kaasik K, Kauffmann LV, Skorstengaard A, Bouillon G, Espensen JL, Hansen LH, Jakobsen RR, Blennow A, Krych L, Castro-Mejía JL, Nielsen DS. Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. Int J Food Microbiol 2019; 304:106-118. [PMID: 31176963 DOI: 10.1016/j.ijfoodmicro.2019.05.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 04/16/2019] [Accepted: 05/16/2019] [Indexed: 10/26/2022]
Abstract
Nicaraguan cocoa bean fermentations of several single local cocoa varieties originating from the same region (North Highlands of Nicaragua, San Jose de Bocay/El Cuá) were compared to fermentations of blended cocoa varietals from other producing regions of the country (Waslala and Nueva Guinea) making use of High Throughput Sequencing techniques, metabolite target analysis and sensory evaluation of cocoa liquor samples. A succession of the important cocoa-related yeasts Hanseniaspora uvarum/opuntiae, Saccharomyces cerevisiae and/or Pichia kudriavzevii was seen for single varietals and Nueva Guinea fermentations, while Kazachstania humilis dominated the mid and end phase of the Waslala cocoa fermentations. Tatumella species (mainly Tatumella terrea and Tatumella punctata) predominated the bacterial community at the onset of all fermentations followed by unusually late (generally 2 days into the fermentations) appearance of Lactobacillus fermentum relative to fermentations in other parts of the World. Acetobacter spp. were the main acetic acid bacteria during all fermentations, but also Gluconobacter spp. were involved in some single-variety fermentations. All fermentations proved complete as determined by metabolite analysis with bean sucrose being fully depleted and pulp sugars exhausted after 48-72 h of fermentation. From an organoleptic point of view, all Nicaraguan cocoas of this study reflected fine fruity (citrus or berry-like) flavours with distinct herbal or caramel notes. Floral notes were associated with the cases where P. kudriavzevii was involved in the later stages of fermentation. Intense citrus/fruity character was related to high pulp and bean citrate concentrations. Off-notes were found in some over-fermented batches where Bacillus spp. was detected. No relation between cut-test results and organoleptic appreciation was seen.
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Affiliation(s)
| | - Kristina Kaasik
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | | | - Albert Skorstengaard
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Gregoire Bouillon
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Julie Leth Espensen
- Ingemann Fine Cocoa, Managua, Nicaragua; Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Lars H Hansen
- Department of Environmental Science, Aarhus University, 4000 Roskilde, Denmark
| | | | - Andreas Blennow
- Department of Plant & Environmental Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Lukasz Krych
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Josué L Castro-Mejía
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
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123
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Serra JL, Moura FG, Pereira GVDM, Soccol CR, Rogez H, Darnet S. Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.038] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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124
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The challenges and perspectives of the selection of starter cultures for fermented cocoa beans. Int J Food Microbiol 2019; 301:41-50. [PMID: 31085407 DOI: 10.1016/j.ijfoodmicro.2019.05.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 04/12/2019] [Accepted: 05/03/2019] [Indexed: 12/11/2022]
Abstract
Fermentation is an essential process step to develop precursor compounds for aroma and flavour characteristics of chocolate, as well as preventing germination of the cocoa bean. Despite the importance of the role of microorganisms during the chocolate production, to date, there are some discrepancies of the "cocobiota" community found during fermentation and the impact of starter culture in fermented cocoa beans. This review provides both a detailed overview of the starter cultures used in fermented cocoa beans and the microbial diversity involved during this process, and an in-depth discussion of the methods used to identify these microorganisms. In this review, we included only published articles from 2008 to 2018 in English language. A total of forty-seven studies contributed to the description of the cocobiota from 13 different countries. In detail, we observed that the most common fermentation method used is the wooden box, followed by heap. Interestingly, 37% of the studies cited in this review did not mention the type of cocoa variety studied. Most of the techniques used to identify the microbiota are fingerprinting based (DGGE); however, few studies have been using next-generation technologies to elucidate the possible functions and interactions among microbes. Our results showed a greater diversity of yeasts if compared with bacterial involved in the fermentation. This review will help researchers seeking to design starter cultures to drive cocoa bean fermentation, and thus achieve a homogenous mass of fermented cocoa beans as well as serve as a guide for assessing methodologies for the identification of microorganisms.
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125
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John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. Food Chem 2019; 278:786-794. [DOI: 10.1016/j.foodchem.2018.11.108] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 11/09/2018] [Accepted: 11/22/2018] [Indexed: 10/27/2022]
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126
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Bernhardt C, Zhu X, Schütz D, Fischer M, Bisping B. Cobalamin is produced by Acetobacter pasteurianus DSM 3509. Appl Microbiol Biotechnol 2019; 103:3875-3885. [PMID: 30911787 DOI: 10.1007/s00253-019-09704-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 01/31/2019] [Accepted: 02/15/2019] [Indexed: 12/23/2022]
Abstract
Only a few cobalamin-producing bacterial species are known which are suitable for food fermentations. The strain of Acetobacter pasteurianus DSM 3509 was found to have the capability to synthesize cobalamin. A survival test and a preliminary genetic study of the gene of uroporphyrinogen-III synthase indicated the ability to synthesize cobalamin. By a modified microbiological assay based on Lactobacillus delbrueckii ssp. lactis DSM 20355, 4.57 ng/mL of cyanocorrinoids and 0.75 ng/mL of noncorrinoid growth factors were detected. The product extracted and isolated by immunoaffinity chromatography in its cyanide form had the similar UV spectrum as standard cyanocobalamin and Coα-[α-(7-adenyl)]-(Coβ-cyano) cobamide also known as pseudovitamin B12 produced by Lactobacillus reuteri DSM 20016. The chromatographically separated product of A. pasteurianus was subjected to mass spectrometrical analysis. There, its fragmentation pattern turned out to be equivalent to that of cyanocobalamin also produced by Propionibacterium freudenreichii ssp. freudenreichii DSM 20271 and clearly differs from pseudovitamin B12. Due to the presence of this species in several food applications, there might be cobalamin residues in food fermented with these bacteria.
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Affiliation(s)
- Clemens Bernhardt
- Hamburg School of Food Science, Biocenter Klein Flottbek, Division of Food Microbiology and Biotechnology, University of Hamburg, Ohnhorststr. 18, 22609, Hamburg, Federal Republic of Germany
| | - Xuan Zhu
- Hamburg School of Food Science, Biocenter Klein Flottbek, Division of Food Microbiology and Biotechnology, University of Hamburg, Ohnhorststr. 18, 22609, Hamburg, Federal Republic of Germany.,School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China
| | - David Schütz
- Hamburg School of Food Science, Division of Food Chemistry, University of Hamburg, Grindelallee 117, 20146, Hamburg, Federal Republic of Germany
| | - Markus Fischer
- Hamburg School of Food Science, Division of Food Chemistry, University of Hamburg, Grindelallee 117, 20146, Hamburg, Federal Republic of Germany
| | - Bernward Bisping
- Hamburg School of Food Science, Biocenter Klein Flottbek, Division of Food Microbiology and Biotechnology, University of Hamburg, Ohnhorststr. 18, 22609, Hamburg, Federal Republic of Germany.
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127
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Santander Muñoz M, Rodríguez Cortina J, Vaillant FE, Escobar Parra S. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Crit Rev Food Sci Nutr 2019; 60:1593-1613. [PMID: 30896305 DOI: 10.1080/10408398.2019.1581726] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the other side, on postharvest operations: (1) cocoa transformation from seeds to beans that comprises cocoa seeds preconditioning, fermentation, and drying, and (2) the production of chocolate from the bean in which roasting is highlighted. Postharvest transformation operations are critically important because during these, cocoa flavor is formed, allowing the differentiation of two categories: bulk and specialty cocoa. In this sense, this article presents an overview of cocoa postharvest operations, the variables and phenomena that influence and control the physical and biochemical transformation from seeds to cocoa beans, and their relation to the formation of chocolate flavor. Moreover, research perspectives in terms of control and management of postharvest practices in order to obtain cocoa with differentiated and specialty characteristics "from bean to bar" are discussed.
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Affiliation(s)
- Margareth Santander Muñoz
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia
| | - Jader Rodríguez Cortina
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia
| | | | - Sebastian Escobar Parra
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia
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128
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Racine KC, Lee AH, Wiersema BD, Huang H, Lambert JD, Stewart AC, Neilson AP. Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa. Foods 2019; 8:foods8030102. [PMID: 30893898 PMCID: PMC6463099 DOI: 10.3390/foods8030102] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 03/12/2019] [Accepted: 03/15/2019] [Indexed: 12/12/2022] Open
Abstract
Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.
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Affiliation(s)
- Kathryn C Racine
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Andrew H Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Brian D Wiersema
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Joshua D Lambert
- Department of Food Science, Pennsylvania State University, University Park, PA 16801, USA.
| | - Amanda C Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
| | - Andrew P Neilson
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA.
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Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica. Appl Environ Microbiol 2019; 85:AEM.02635-18. [PMID: 30709820 DOI: 10.1128/aem.02635-18] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/05/2019] [Indexed: 12/21/2022] Open
Abstract
A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine the flavor of a cup of coffee remains underappreciated. Through a multiphasic approach, the establishment of the microbial communities, as well as their prevalence during wet processing of Coffea arabica, was followed at an experimental farm in Ecuador. Also, the metabolites produced by the microorganisms and those of the coffee bean metabolism were monitored to determine their influence on the green coffee bean metabolite profile over time. The results indicated that lactic acid bacteria were prevalent well before the onset of fermentation and that the fermentation duration entailed shifts in their communities. The fermentation duration also affected the compositions of the beans, so that longer-fermented coffee had more notes that are preferred by consumers. As a consequence, researchers and coffee growers should be aware that the flavor of a cup of coffee is determined before as well as during on-farm processing and that under the right conditions, longer fermentation times can be favorable, although the opposite is often believed.IMPORTANCE Coffee needs to undergo a long chain of events to transform from coffee cherries to a beverage. The coffee postharvest processing is one of the key phases that convert the freshly harvested cherries into green coffee beans before roasting and brewing. Among multiple existing processing methods, the wet processing has been usually applied for Arabica coffee and produces decent quality of both green coffee beans and the cup of coffee. In the present case study, wet processing was followed by a multiphasic approach through both microbiological and metabolomic analyses. The impacts of each processing step, especially the fermentation duration, were studied in detail. Distinct changes in microbial ecosystems, processing waters, coffee beans, and sensory quality of the brews were found. Thus, through fine-tuning of the parameters in each step, the microbial diversity and endogenous bean metabolism can be altered during coffee postharvest processing and hence provide potential to improve coffee quality.
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130
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Romanens E, Freimüller Leischtfeld S, Volland A, Stevens MJ, Krähenmann U, Isele D, Fischer B, Meile L, Miescher Schwenninger S. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation. Int J Food Microbiol 2019; 290:262-272. [DOI: 10.1016/j.ijfoodmicro.2018.10.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 09/03/2018] [Accepted: 10/02/2018] [Indexed: 10/28/2022]
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131
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Filannino P, Di Cagno R, Tlais AZA, Cantatore V, Gobbetti M. Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. Crit Rev Microbiol 2019; 45:65-81. [PMID: 30663917 DOI: 10.1080/1040841x.2018.1543649] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Fructophilic lactic acid bacteria (FLAB) are found in fructose-rich habitats associated with flowers, fruits, fermented foods, and the gastrointestinal tract of several insects having a fructose-based diet. FLAB are heterofermentative lactobacilli that prefer fructose instead of glucose as carbon source, although additional electron acceptor substrates (e.g. oxygen) remarkably enhance their growth on glucose. As a newly discovered bacterial group, FLAB are gaining increasing interest. In this review, the ecological context in which these bacteria exist and evolve was resumed. The wide frequency of isolation of FLAB from fructose feeding insects has been deepened to reveal their ecological significance. Genomic, metabolic data, reductive evolution, and niche specialization of the main FLAB species have been discussed. Findings to date acquired are consistent with a metabolic model in which FLAB display a reliance on environmental niches and the degree of host specificity. In light of FLAB proximity to lactic acid bacteria generally considered to be safe, and due to their peculiar metabolic traits, FLAB may be successfully exploited in food and pharmaceutical applications.
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Affiliation(s)
- Pasquale Filannino
- a Department of Soil, Plant and Food Science , University of Bari Aldo Moro , Bari , Italy
| | - Raffaella Di Cagno
- b Faculty of Science and Technology , Libera Università di Bolzano , Bolzano , Italy
| | | | - Vincenzo Cantatore
- a Department of Soil, Plant and Food Science , University of Bari Aldo Moro , Bari , Italy
| | - Marco Gobbetti
- b Faculty of Science and Technology , Libera Università di Bolzano , Bolzano , Italy
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132
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De Roos J, De Vuyst L. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:25-38. [PMID: 30246252 DOI: 10.1002/jsfa.9291] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 07/04/2018] [Accepted: 07/25/2018] [Indexed: 05/18/2023]
Abstract
Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jonas De Roos
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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133
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Varela JA, Puricelli M, Montini N, Morrissey JP. Expansion and Diversification of MFS Transporters in Kluyveromyces marxianus. Front Microbiol 2019; 9:3330. [PMID: 30687296 PMCID: PMC6335341 DOI: 10.3389/fmicb.2018.03330] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 12/21/2018] [Indexed: 11/24/2022] Open
Abstract
In yeasts, proteins of the Major Superfamily Transporter selectively bind and allow the uptake of sugars to permit growth on varied substrates. The genome of brewer’s yeast, Saccharomyces cerevisiae, encodes multiple hexose transporters (Hxt) to transport glucose and other MFS proteins for maltose, galactose, and other monomers. For sugar uptake, the dairy yeast, Kluyveromyces lactis, uses Rag1p for glucose, Hgt1 for glucose and galactose, and Lac12 for lactose. In the related industrial species Kluyveromyces marxianus, there are four genes encoding Lac12-like proteins but only one of them, Lac12, can transport lactose. In this study, which initiated with efforts to investigate possible functions encoded by the additional LAC12 genes in K. marxianus, a genome-wide survey of putative MFS sugar transporters was performed. Unexpectedly, it was found that the KHT and the HGT genes are present as tandem arrays of five to six copies, with the precise number varying between isolates. Heterologous expression of individual genes in S. cerevisiae and mutagenesis of single and multiple genes in K. marxianus was performed to establish possible substrates for these transporters. The focus was on the sugar galactose since it was already reported in K. lactis that this hexose was a substrate for both Lac12 and Hgt1. It emerged that three of the four copies of Lac12, four Hgt-like proteins and one Kht-like protein have some capacity to transport galactose when expressed in S. cerevisiae and inactivation of all eight genes was required to completely abolish galactose uptake in K. marxianus. Analysis of the amino acid sequence of all known yeast galactose transporters failed to identify common residues that explain the selectivity for galactose. Instead, the capacity to transport galactose has arisen three different times in K. marxianus via polymorphisms in proteins that are probably ancestral glucose transporters. Although, this is analogous to S. cerevisiae, in which Gal2 is related to glucose transporters, there are not conserved amino acid changes, either with Gal2, or among the K. marxianus galactose transporters. The data highlight how gene duplication and functional diversification has provided K. marxianus with versatile capacity to utilise sugars for growth.
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Affiliation(s)
- Javier A Varela
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Martina Puricelli
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Noemi Montini
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
| | - John P Morrissey
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
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134
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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135
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Schwechheimer SK, Becker J, Wittmann C. Towards better understanding of industrial cell factories: novel approaches for 13C metabolic flux analysis in complex nutrient environments. Curr Opin Biotechnol 2018; 54:128-137. [DOI: 10.1016/j.copbio.2018.07.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/10/2018] [Accepted: 07/12/2018] [Indexed: 12/13/2022]
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136
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Moreno-Zambrano M, Grimbs S, Ullrich MS, Hütt MT. A mathematical model of cocoa bean fermentation. ROYAL SOCIETY OPEN SCIENCE 2018; 5:180964. [PMID: 30473841 PMCID: PMC6227950 DOI: 10.1098/rsos.180964] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 09/21/2018] [Indexed: 05/30/2023]
Abstract
Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate's flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry. Here, a quantitative model of cocoa bean fermentation is constructed based on available microbiological and biochemical knowledge. The model is formulated as a system of coupled ordinary differential equations with two distinct types of state variables: (i) metabolite concentrations of glucose, fructose, ethanol, lactic acid and acetic acid and (ii) population sizes of yeast, lactic acid bacteria and acetic acid bacteria. We demonstrate that the model can quantitatively describe existing fermentation time series and that the estimated parameters, obtained by a Bayesian framework, can be used to extract and interpret differences in environmental conditions. The proposed model is a valuable tool towards a mechanistic understanding of this complex biochemical process, and can serve as a starting point for hypothesis testing of new systemic adjustments. In addition to providing the first quantitative mathematical model of cocoa bean fermentation, the purpose of our investigation is to show how differences in estimated parameter values for two experiments allow us to deduce differences in experimental conditions.
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Affiliation(s)
| | | | | | - Marc-Thorsten Hütt
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
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137
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Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans. Appl Environ Microbiol 2018; 84:AEM.01164-18. [PMID: 30054357 DOI: 10.1128/aem.01164-18] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Accepted: 07/18/2018] [Indexed: 11/20/2022] Open
Abstract
Forastero hybrid cocoa bean fermentations have been carried out in a box (B) and in a heap (H), with or without the inoculation of Saccharomyces cerevisiae and Torulaspora delbrueckii as starter cultures. The bacteria, yeasts, and microbial metabolites (volatile and nonvolatile organic compounds) were monitored during fermentation to assess the connection between microbiota and the release of metabolites during this process. The presence of starter cultures was detected, by means of culture-dependent analysis, during the first 2 days of both fermentations. However, no statistical difference was observed in any of the physicochemical or microbiological analyses. Plate counts revealed the dominance of yeasts at the beginning of both fermentations, and these were followed by acetic acid bacteria (AAB) and lactic acid bacteria (LAB). Hanseniaspora opuntiae, S. cerevisiae, Pichia pijperi, Acetobacter pasteurianus, and Lactobacillus fermentum were the most abundant operational taxonomic units (OTUs) during both fermentation processes (B and H), although different relative abundances were observed. Only the diversity of the fungal species indicated a higher level of complexity in the B fermentations than in the H fermentations (P < 0.05), as well as a statistically significant difference between the initially inoculated starter cultures (P < 0.01). However, the microbial metabolite analysis indicated different distributions of the volatile and nonvolatile compounds between the two procedures, that is, B and H (P < 0.05), rather than between the inoculated and noninoculated fermentations. The box fermentations showed faster carbohydrate metabolism and greater production of organic acid compounds, which boosted the formation of alcohols and esters, than did the heap fermentations. Overall, the microbial dynamics and associations between the bacteria, yeasts, and metabolites were found to depend on the type of fermentation.IMPORTANCE In spite of the limited effectiveness of the considered inoculated starter strains, this study provides new information on the microbial development of box and heap cocoa fermentations, under inoculated and noninoculated conditions, as we coupled yeast/bacterial amplicon-based sequencing data with microbial metabolite detection. The information so far available suggests that microbial communities have played an important role in the evolution of aroma compounds. Understanding the pathways that microorganisms follow during the formation of aromas could be used to improve the fermentation processes and to enhance chocolate quality.
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138
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Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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139
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Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms. Int J Food Microbiol 2018; 279:43-56. [DOI: 10.1016/j.ijfoodmicro.2018.04.040] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 04/19/2018] [Accepted: 04/25/2018] [Indexed: 11/17/2022]
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140
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Romanens E, Näf R, Lobmaier T, Pedan V, Leischtfeld SF, Meile L, Schwenninger SM. A lab-scale model system for cocoa bean fermentation. Appl Microbiol Biotechnol 2018; 102:3349-3362. [PMID: 29492640 DOI: 10.1007/s00253-018-8835-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/15/2018] [Accepted: 02/01/2018] [Indexed: 11/27/2022]
Abstract
Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3-12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures.
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Affiliation(s)
- Edwina Romanens
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Rebecca Näf
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Tobias Lobmaier
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Vasilisa Pedan
- Centre for Ingredients, Institute of Food and Beverage Innovation, Zurich University of Applied Science, Grüentalstrasse 14, 8820, Wadenswil, Switzerland
| | - Susette Freimüller Leischtfeld
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Susanne Miescher Schwenninger
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland.
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141
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De Roos J, De Vuyst L. Acetic acid bacteria in fermented foods and beverages. Curr Opin Biotechnol 2018; 49:115-119. [DOI: 10.1016/j.copbio.2017.08.007] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/03/2017] [Accepted: 08/14/2017] [Indexed: 11/29/2022]
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142
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Philippe C, Krupovic M, Jaomanjaka F, Claisse O, Petrel M, le Marrec C. Bacteriophage GC1, a Novel Tectivirus Infecting Gluconobacter Cerinus, an Acetic Acid Bacterium Associated with Wine-Making. Viruses 2018; 10:v10010039. [PMID: 29337868 PMCID: PMC5795452 DOI: 10.3390/v10010039] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/05/2018] [Accepted: 01/12/2018] [Indexed: 12/22/2022] Open
Abstract
The Gluconobacter phage GC1 is a novel member of the Tectiviridae family isolated from a juice sample collected during dry white wine making. The bacteriophage infects Gluconobacter cerinus, an acetic acid bacterium which represents a spoilage microorganism during wine making, mainly because it is able to produce ethyl alcohol and transform it into acetic acid. Transmission electron microscopy revealed tail-less icosahedral particles with a diameter of ~78 nm. The linear double-stranded DNA genome of GC1 (16,523 base pairs) contains terminal inverted repeats and carries 36 open reading frames, only a handful of which could be functionally annotated. These encode for the key proteins involved in DNA replication (protein-primed family B DNA polymerase) as well as in virion structure and assembly (major capsid protein, genome packaging ATPase (adenosine triphosphatase) and several minor capsid proteins). GC1 is the first tectivirus infecting an alphaproteobacterial host and is thus far the only temperate tectivirus of gram-negative bacteria. Based on distinctive sequence and life-style features, we propose that GC1 represents a new genus within the Tectiviridae, which we tentatively named “Gammatectivirus”. Furthermore, GC1 helps to bridge the gap in the sequence space between alphatectiviruses and betatectiviruses.
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Affiliation(s)
- Cécile Philippe
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
| | - Mart Krupovic
- Department of Microbiology, Institut Pasteur, 75015 Paris, France.
| | - Fety Jaomanjaka
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
| | - Olivier Claisse
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
- Institut National de la Recherche Agronomique (INRA), ISVV, Unité Sous Contrat 1366 Oenologie, 33882 Villenave d'Ornon, France.
| | - Melina Petrel
- Bordeaux Imaging Center, University Bordeaux, Unité Mixte de Service 3420 CNRS-Unité de Service 4, Institut National de la Santé et de la Recherche Médicale, 33076 Bordeaux, France.
| | - Claire le Marrec
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
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143
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Wickramasuriya AM, Dunwell JM. Cacao biotechnology: current status and future prospects. PLANT BIOTECHNOLOGY JOURNAL 2018; 16:4-17. [PMID: 28985014 PMCID: PMC5785363 DOI: 10.1111/pbi.12848] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Revised: 09/25/2017] [Accepted: 09/28/2017] [Indexed: 05/03/2023]
Abstract
Theobroma cacao-The Food of the Gods, provides the raw material for the multibillion dollar chocolate industry and is also the main source of income for about 6 million smallholders around the world. Additionally, cocoa beans have a number of other nonfood uses in the pharmaceutical and cosmetic industries. Specifically, the potential health benefits of cocoa have received increasing attention as it is rich in polyphenols, particularly flavonoids. At present, the demand for cocoa and cocoa-based products in Asia is growing particularly rapidly and chocolate manufacturers are increasing investment in this region. However, in many Asian countries, cocoa production is hampered due to many reasons including technological, political and socio-economic issues. This review provides an overview of the present status of global cocoa production and recent advances in biotechnological applications for cacao improvement, with special emphasis on genetics/genomics, in vitro embryogenesis and genetic transformation. In addition, in order to obtain an insight into the latest innovations in the commercial sector, a survey was conducted on granted patents relating to T. cacao biotechnology.
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Affiliation(s)
| | - Jim M. Dunwell
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
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144
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Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1758381] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported. Beans of each cultivar were fermented for five days and samples were taken every 24 hours. Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry. Aroma potential of each compound was determined using available databases. Multivariate data analyses showed partial clustering of samples according to cultivars at the start of the fermentation but complete clustering was observed at the end of the fermentation. The Criollo cacao produced floral, fruity, and woody aroma volatiles including linalool, epoxylinalool, benzeneethanol, pentanol acetate, germacrene, α-copaene, aromadendrene, 3,6-heptanedione, butanal, 1-phenyl ethenone, 2-nonanone, and 2-pentanone. Nacional cacao produced fruity, green, and woody aroma volatiles including 2-nonanone, 3-octen-1-ol, 2-octanol acetate, 2-undecanone, valencene, and aromadendrene. The Forastero cacao yielded floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde. This is the first report of volatiles produced during fermentation of Criollo, Forastero, and Nacional cacao from the same origin.
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Baião DDS, de Freitas CS, Gomes LP, da Silva D, Correa ACNTF, Pereira PR, Aguila EMD, Paschoalin VMF. Polyphenols from Root, Tubercles and Grains Cropped in Brazil: Chemical and Nutritional Characterization and Their Effects on Human Health and Diseases. Nutrients 2017; 9:E1044. [PMID: 28930173 PMCID: PMC5622804 DOI: 10.3390/nu9091044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 09/11/2017] [Accepted: 09/13/2017] [Indexed: 02/07/2023] Open
Abstract
Throughout evolution, plants have developed the ability to produce secondary phenolic metabolites, which are important for their interactions with the environment, reproductive strategies and defense mechanisms. These (poly)phenolic compounds are a heterogeneous group of natural antioxidants found in vegetables, cereals and leguminous that exert beneficial and protective actions on human health, playing roles such as enzymatic reaction inhibitors and cofactors, toxic chemicals scavengers and biochemical reaction substrates, increasing the absorption of essential nutrients and selectively inhibiting deleterious intestinal bacteria. Polyphenols present in some commodity grains, such as soy and cocoa beans, as well as in other vegetables considered security foods for developing countries, including cassava, taro and beetroot, all of them cropped in Brazil, have been identified and quantified in order to point out their bioavailability and the adequate dietary intake to promote health. The effects of the flavonoid and non-flavonoid compounds present in these vegetables, their metabolism and their effects on preventing chronic and degenerative disorders like cancers, diabetes, osteoporosis, cardiovascular and neurological diseases are herein discussed based on recent epidemiological studies.
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Affiliation(s)
- Diego Dos Santos Baião
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Cyntia Silva de Freitas
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Laidson Paes Gomes
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Davi da Silva
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Anna Carolina N T F Correa
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Patricia Ribeiro Pereira
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Eduardo Mere Del Aguila
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
| | - Vania Margaret Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitária Av Athos da Silveira Ramos 149, 21949-909 Rio de Janeiro (RJ), Brazil.
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146
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Arevalo‐Villena M, Briones‐Perez A, Corbo M, Sinigaglia M, Bevilacqua A. Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production. J Appl Microbiol 2017; 123:1360-1372. [DOI: 10.1111/jam.13548] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 06/22/2017] [Accepted: 07/17/2017] [Indexed: 12/20/2022]
Affiliation(s)
- M. Arevalo‐Villena
- Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
| | - A. Briones‐Perez
- Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
| | - M.R. Corbo
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
| | - M. Sinigaglia
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
| | - A. Bevilacqua
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
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147
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Ouattara HD, Ouattara HG, Droux M, Reverchon S, Nasser W, Niamke SL. Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production. Int J Food Microbiol 2017; 256:11-19. [PMID: 28578265 DOI: 10.1016/j.ijfoodmicro.2017.05.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2016] [Revised: 05/02/2017] [Accepted: 05/13/2017] [Indexed: 11/16/2022]
Abstract
Microbial fermentation is an indispensable process for high quality chocolate from cocoa bean raw material. lactic acid bacteria (LAB) are among the major microorganisms responsible for cocoa fermentation but their exact role remains to be elucidated. In this study, we analyzed the diversity of LAB in six cocoa producing regions of Ivory Coast. Ribosomal 16S gene sequence analysis showed that Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant LAB species in these six regions. In addition, other species were identified as the minor microbial population, namely Lactobacillus curieae, Enterococcus faecium, Fructobacillus pseudoficulneus, Lactobacillus casei, Weissella paramesenteroides and Weissella cibaria. However, in each region, the LAB microbial population was composed of a restricted number of species (maximum 5 species), which varied between the different regions. LAB implication in the breakdown of citric acid was investigated as a fundamental property for a successful cocoa fermentation process. High citrate lyase producer strains were characterized by rapid citric acid consumption, as revealed by a 4-fold decrease in citric acid concentration in the growth medium within 12h, concomitant with an increase in acetic acid and lactic acid concentration. The production of citrate lyase was strongly dependent on environmental conditions, with optimum production at acidic pH (pH<5), and moderate temperature (30-40°C), which corresponds to conditions prevailing in the early stage of natural cocoa fermentation. This study reveals that one of the major roles of LAB in the cocoa fermentation process involves the breakdown of citric acid during the early stage of cocoa fermentation through the activity of citrate lyase.
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Affiliation(s)
- Hadja D Ouattara
- Laboratoire de Biotechnologies, UFR Biosciences, Université Félix HOUPHOUET-BOIGNY Abidjan, 22 bp 582 Abidjan, Côte d'Ivoire; Univ Lyon, INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, 10 rue Raphaël Dubois, F-69622 Villeurbanne, France
| | - Honoré G Ouattara
- Laboratoire de Biotechnologies, UFR Biosciences, Université Félix HOUPHOUET-BOIGNY Abidjan, 22 bp 582 Abidjan, Côte d'Ivoire.
| | - Michel Droux
- Univ Lyon, INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, 10 rue Raphaël Dubois, F-69622 Villeurbanne, France
| | - Sylvie Reverchon
- Univ Lyon, INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, 10 rue Raphaël Dubois, F-69622 Villeurbanne, France
| | - William Nasser
- Univ Lyon, INSA-Lyon, Université Claude Bernard Lyon1, CNRS, UMR5240, Microbiologie, Adaptation, Pathogénie, 10 rue Raphaël Dubois, F-69622 Villeurbanne, France
| | - Sébastien L Niamke
- Laboratoire de Biotechnologies, UFR Biosciences, Université Félix HOUPHOUET-BOIGNY Abidjan, 22 bp 582 Abidjan, Côte d'Ivoire
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148
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Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. Appl Environ Microbiol 2016; 83:AEM.02398-16. [PMID: 27793826 DOI: 10.1128/aem.02398-16] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 10/21/2016] [Indexed: 11/20/2022] Open
Abstract
The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, high-throughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process. IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.
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149
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Martínez-Torres A, Gutiérrez-Ambrocio S, Heredia-del-Orbe P, Villa-Tanaca L, Hernández-Rodríguez C. Inferring the role of microorganisms in water kefir fermentations. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13312] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Abigail Martínez-Torres
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Sandra Gutiérrez-Ambrocio
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Pamela Heredia-del-Orbe
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - Lourdes Villa-Tanaca
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
| | - César Hernández-Rodríguez
- Departamento de Microbiología; Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prol. Carpio y Plan de Ayala; Col. Casco de Santo Tomás. Distrito Federal; CP 11340 Mexico, D.F. Mexico
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150
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Samagaci L, Ouattara H, Niamké S, Lemaire M. Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region. Food Res Int 2016; 89:773-780. [DOI: 10.1016/j.foodres.2016.10.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 10/01/2016] [Accepted: 10/05/2016] [Indexed: 10/20/2022]
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