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Mounya KS, Chowdary AR. Optimization of ultrasound-assisted pectin recovery from cocoa by-products using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38551402 DOI: 10.1002/jsfa.13498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/21/2024] [Accepted: 03/13/2024] [Indexed: 04/23/2024]
Abstract
BACKGROUND This study aimed to address the significant challenges associated with agricultural and cocoa waste disposal within the context of global food waste concerns. The magnitude of global food waste is staggering, estimated at 1.6 Gt of primary product equivalents, with 1.3 Gt attributed specifically to the edible parts of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burnt or left to rot in plantations. METHOD Ultrasound-assisted extraction of pectin from cocoa pulp mucilage (CPM), cocoa pod husk (CPH), and cocoa bean shell (CBS) was achieved with a central composite design (CCD) using response surface methodology (RSM). RESULTS Ultrasound-assisted extraction takes into consideration independent factors such as temperature, sonication time, pH, solid-liquid ratio, and ultrasonic power intensity. This study achieved the highest yield, anhydrouronic acid content, and degree of esterification under optimum conditions - sonication time of 20 min, pH of 2.5, solid-solvent ratio of 1:40 g mL-1, and ultrasonic power intensity of 64 W cm-2. The composition and characterization of pectin showed that its anhydrouronic acid content was 68.59 ± 0.2% when extracted from CPH, 50.7 ± 0.5% when extracted from CBS, and 43.97 ± 0.17% when extracted from CPM with citric acid. CONCLUSION This study underscored the potential to reduce the environmental impact of cocoa waste, offering improved pectin extraction and sustainable methods for handling agricultural by-products. It is relevant for individuals interested in waste reduction and resource efficiency within the broader agricultural industry, showcasing the potential for practical and sustainable solutions in cocoa waste management. © 2024 Society of Chemical Industry.
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Affiliation(s)
- K Sumana Mounya
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Akkina Rajani Chowdary
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
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van Wyk N, Badura J, von Wallbrunn C, Pretorius IS. Exploring future applications of the apiculate yeast Hanseniaspora. Crit Rev Biotechnol 2024; 44:100-119. [PMID: 36823717 DOI: 10.1080/07388551.2022.2136565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/16/2022] [Accepted: 09/24/2022] [Indexed: 02/25/2023]
Abstract
As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora is revealing interesting features of the genus that sets it apart from the other Ascomycetes. This review collates the fields of research conducted on this apiculate yeast genus.
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
| | - Jennifer Badura
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
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Cardoso Gimenes D, Augusto Ono M, Massahiro de Souza Suguiura I, Macagnan R, Sartori D, Helena Pelegrinelli Fungaro M, Cristina Furlaneto M, Yurie Sataque Ono E. Aspergillus ochraceus biocontrol by Hanseniaspora opuntiae in vitro and on coffee fruits. Food Res Int 2023; 173:113388. [PMID: 37803726 DOI: 10.1016/j.foodres.2023.113388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Aspergillus ochraceus is an ochratoxin-producing fungus which contaminates coffee. In this study the antifungal effect of the yeast Hanseniaspora opuntiae on three Aspergillus ochraceus strains (IOC 4417, IOC 4462, Ao 14) was evaluated in vitro and on coffee fruits. H. opuntiae (106 and 107 cells mL-1) reduced in vitro fungal growth from 82% to 87%, when co-cultivated with A. ochraceus. The yeast cell free supernatant (CFS) inhibited conidial germination from 76.5% to 92.5%, and hyphal growth from 54% to 78%. The yeast (107 and 109 cells mL-1) applied on coffee fruits delayed fruit decay by A. ochraceus (IOC 4417 and Ao 14) until the 9th day, and was significantly different (p < 0.05) from the controls. Furthermore, the ultrastructure of the yeast-fungus interaction on the coffee fruit surface showed yeast attachment to A. ochraceus hyphae, and morphological alterations in fungal structures, with hyphal abnormalities, such as tortuous hyphae with irregular, non-uniform surface compared to the control without yeast. H. opuntiae showed efficacy as biocontrol agent and, to the best of our knowledge, this is the first study on the antifungal activity of H. opuntiae against A. ochraceus on coffee fruits Nevertheless, application of H. opuntiae to the crop in the field requires further studies.
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Affiliation(s)
- Danielle Cardoso Gimenes
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. box 10.011, Zip Code 86057-970, Londrina, Paraná, Brazil
| | - Mario Augusto Ono
- State University of Londrina, Department of Pathological Sciences, P.O. box 10011, Zip Code 86057-970, Londrina, Paraná, Brazil
| | | | - Rafaela Macagnan
- State University of Londrina, Department of Pathological Sciences, P.O. box 10011, Zip Code 86057-970, Londrina, Paraná, Brazil
| | - Daniele Sartori
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. box 10.011, Zip Code 86057-970, Londrina, Paraná, Brazil
| | | | - Marcia Cristina Furlaneto
- State University of Londrina, Department of Microbiology, P.O. box 10011, Zip Code 86057-970, Londrina, Paraná, Brazil
| | - Elisabete Yurie Sataque Ono
- State University of Londrina, Department of Biochemistry and Biotechnology, P.O. box 10.011, Zip Code 86057-970, Londrina, Paraná, Brazil.
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Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Front Microbiol 2023; 14:1232323. [PMID: 37621398 PMCID: PMC10445768 DOI: 10.3389/fmicb.2023.1232323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 07/20/2023] [Indexed: 08/26/2023] Open
Abstract
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous and 10 starter culture-initiated (SCI) cocoa fermentation processes (CFPs) in Costa Rica with local Trinitario cocoa. The yeast strains Saccharomyces cerevisiae IMDO 050523, Hanseniaspora opuntiae IMDO 020003, and Pichia kudriavzevii IMDO 060005 were used to compose starter culture mixtures in combination with the lactic acid bacterium strain Limosilactobacillus fermentum IMDO 0611222 and the acetic acid bacterium strain Acetobacter pasteurianus IMDO 0506386. The microbial community and metabolite dynamics of the cocoa pulp-bean mass fermentation, the metabolite dynamics of the drying cocoa beans, and the volatile organic compound (VOC) profiles of the chocolate production were assessed. An amplicon sequence variant approach based on full-length 16S rRNA gene sequencing instead of targeting the V4 region led to a highly accurate monitoring of the starter culture strains added, in particular the Liml. fermentum IMDO 0611222 strain. The latter strain always prevailed over the background lactic acid bacteria. A similar approach, based on the internal transcribed spacer (ITS1) region of the fungal rRNA transcribed unit, was used for yeast strain monitoring. The SCI CFPs evolved faster when compared to the spontaneous ones. Moreover, the yeast strains applied did have an impact. The presence of S. cerevisiae IMDO 050523 was necessary for successful fermentation of the cocoa pulp-bean mass, which was characterized by the production of higher alcohols and esters. In contrast, the inoculation of H. opuntiae IMDO 020003 as the sole yeast strain led to underfermentation and a poor VOC profile, mainly due to its low competitiveness. The P. kudriavzevii IMDO 060005 strain tested in the present study did not contribute to a richer VOC profile. Although differences in VOCs could be revealed in the cocoa liquors, no significant effect on the final chocolates could be obtained, mainly due to a great impact of cocoa liquor processing during chocolate-making. Hence, optimization of the starter culture mixture and cocoa liquor processing seem to be of pivotal importance.
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Affiliation(s)
- Dario Van de Voorde
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Cristian Díaz-Muñoz
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Carlos Eduardo Hernandez
- Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Heredia, Costa Rica
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Cardoso Gimenes D, Ono MA, de Souza Suguiura IM, Macagnan R, Sartori D, Borsato D, Pelegrinelli Fungaro MH, Ono EYS. Yeasts as sustainable biocontrol agents against ochratoxigenic Aspergillus species and in vitro optimization of ochratoxin A detoxification. J Appl Microbiol 2023; 134:lxad174. [PMID: 37537147 DOI: 10.1093/jambio/lxad174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/15/2023] [Accepted: 08/02/2023] [Indexed: 08/05/2023]
Abstract
AIMS The aims of this study were to evaluate the potential of Hanseniaspora opuntiae, Meyerozyma caribbica, and Kluyveromyces marxianus for in vitro biocontrol of Aspergillus ochraceus, A. westerdijkiae, and A. carbonarius growth, the ochratoxin A (OTA) effect on yeast growth, and yeast in vitro OTA detoxification ability using an experimental design to predict the combined effects of inoculum size, incubation time, and OTA concentration. METHODS AND RESULTS Predictive models were developed using an incomplete Box-Behnken experimental design to predict the combined effects of inoculum size, incubation time, and OTA concentration on OTA detoxification by the yeasts. The yeasts were able to inhibit fungal growth from 13% to 86%. Kluyveromyces marxianus was the most efficient in inhibiting the three Aspergillus species. Furthermore, high OTA levels (100 ng ml-1) did not affect yeast growth over 72 h incubation. The models showed that the maximum OTA detoxification under optimum conditions was 86.8% (H. opuntiae), 79.3% (M. caribbica), and 73.7% (K. marxianus), with no significant difference (P > 0.05) between the values predicted and the results obtained experimentally. CONCLUSION The yeasts showed potential for biocontrol of ochratoxigenic fungi and OTA detoxification, and the models developed are important tools for predicting the best conditions for the application of these yeasts as detoxification agents.
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Affiliation(s)
- Danielle Cardoso Gimenes
- Department of Biochemistry and Biotechnology, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | - Mario Augusto Ono
- Department of Pathological Sciences, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | | | - Rafaela Macagnan
- Department of Pathological Sciences, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | - Daniele Sartori
- Department of Biochemistry and Biotechnology, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | - Dionisio Borsato
- Department of Chemistry, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
| | | | - Elisabete Yurie Sataque Ono
- Department of Biochemistry and Biotechnology, State University of Londrina, P.O. box 10.011, Londrina, PR, 86057-970, Brazil
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Batali ME, Lim LX, Liang J, Yeager SE, Thompson AN, Han J, Ristenpart WD, Guinard JX. Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew. Foods 2022; 11:foods11162440. [PMID: 36010440 PMCID: PMC9407127 DOI: 10.3390/foods11162440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/01/2022] [Accepted: 08/05/2022] [Indexed: 12/17/2022] Open
Abstract
Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee.
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Affiliation(s)
- Mackenzie E. Batali
- Department of Food Science and Technology, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - Lik Xian Lim
- Department of Food Science and Technology, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - Jiexin Liang
- Department of Food Science and Technology, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - Sara E. Yeager
- Department of Food Science and Technology, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - Ashley N. Thompson
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- Department of Chemical Engineering, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - Juliet Han
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - William D. Ristenpart
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- Department of Chemical Engineering, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
| | - Jean-Xavier Guinard
- Department of Food Science and Technology, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- UC Davis Coffee Center, University of California, Davis, 1, Shields Avenue, Davis, CA 95616, USA
- Correspondence: ; Tel.: +1-530-754-8659
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Guerra LS, Cevallos-Cevallos JM, Weckx S, Ruales J. Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity. Foods 2022; 11:foods11131854. [PMID: 35804670 PMCID: PMC9265738 DOI: 10.3390/foods11131854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/11/2022] [Accepted: 06/14/2022] [Indexed: 11/23/2022] Open
Abstract
The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.
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Affiliation(s)
- Luis Santiago Guerra
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador;
| | - Juan Manuel Cevallos-Cevallos
- Centro de Investigaciones Biotecnologicas del Ecuador (CIBE), Campus Gustavo Galindo, Escuela Superior Politécnica del Litoral (ESPOL), Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil 090112, Ecuador;
| | - 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;
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17-01-2759, Quito 170517, Ecuador;
- Correspondence:
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Cruz-O'Byrne R, Casallas-Useche C, Piraneque-Gambasica N, Aguirre-Forero S. Knowledge Landscape of Starter Cultures: A Bibliometric and Patentometric Study. Recent Pat Biotechnol 2021; 15:232-246. [PMID: 34602043 DOI: 10.2174/1872208315666210928115503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 06/30/2021] [Accepted: 08/24/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Starter cultures are essential in food industry biotechnology, consisting of microorganism preparations inoculated to produce safe fermented foods with desirable sensory characteristics. OBJECTIVE This study aims to identify and analyze the growth and flow of knowledge regarding starter cultures by creating scientific and technological profiles using patentometric and bibliometric indicators. METHODS A search for patents and scientific articles was conducted in December 2020 following a proposed 10-step methodology using the Scopus® and Patentinspiration databases. The search strategy was based on the keywords "starter culture" and "fermentation" considering publications up to 2020. RESULTS A total of 3035 articles and 719 patents were published until 2020, presenting a more significant number in the last ten (10) years due to the development of biological sciences and molecular biology involving enzymes and microorganisms. Italy leads the scientific production while China leads the technological. It was also possible to determine the most productive author and inventors, the most influential articles and inventions, and the main scientific journals and patent offices. CONCLUSION Scientific and technological activities have an exponential behavior showing that the knowledge about starter cultures continues to grow, becoming a field of interest for optimizing industrial processes related to food fermentation, thus achieving diversification of products that can satisfy the demand for food in an increasingly competitive global market.
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Affiliation(s)
- Rosmery Cruz-O'Byrne
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| | | | - Nelson Piraneque-Gambasica
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| | - Sonia Aguirre-Forero
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
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Díaz-Muñoz C, De Vuyst L. Functional yeast starter cultures for cocoa fermentation. J Appl Microbiol 2021; 133:39-66. [PMID: 34599633 PMCID: PMC9542016 DOI: 10.1111/jam.15312] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/02/2021] [Accepted: 09/17/2021] [Indexed: 01/04/2023]
Abstract
The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high‐quality, reproducible chocolates with improved organoleptic properties. Since then, different yeasts have been proposed as candidate starter cultures, as this microbial group plays a key role during fermentation of the cocoa pulp‐bean mass. Yeast starter culture‐initiated fermentation trials have been performed worldwide through the equatorial zone and the effects of yeast inoculation have been analysed as a function of the cocoa variety (Forastero, Trinitario and hybrids) and fermentation method (farm‐, small‐ and micro‐scale) through the application of physicochemical, microbiological and chemical techniques. A thorough screening of candidate yeast starter culture strains is sometimes done to obtain the best performing strains to steer the cocoa fermentation process and/or to enhance specific features, such as pectinolysis, ethanol production, citrate assimilation and flavour production. Besides their effects during cocoa fermentation, a significant influence of the starter culture mixture applied is often found on the cocoa liquors and/or chocolates produced thereof. Thus, starter culture‐initiated cocoa fermentation processes constitute a suitable strategy to elaborate improved flavourful chocolate products.
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Affiliation(s)
- Cristian Díaz-Muñoz
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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10
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Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum. Food Microbiol 2021; 101:103896. [PMID: 34579856 DOI: 10.1016/j.fm.2021.103896] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/11/2021] [Accepted: 09/01/2021] [Indexed: 01/21/2023]
Abstract
Cocoa fermentation is the key and most relevant process in the synthesis of aroma and flavor precursor molecules in dry beans or raw material for producing chocolate. Because this process occurs in an uncontrolled manner, the chemical and sensory quality of beans can vary and be negatively affected. One of the strategies for the standardization and improvement of the sensory quality of chocolate is the introduction of microbial starter cultures. Among these, yeasts involved in fermentation have been studied because of their pectinolytic and metabolic potential in the production of volatile compounds. This study was aimed at isolating and characterizing, both sensory and chemically, yeasts involved in cocoa fermentation that could be used as starter cultures from two agro-ecological regions for the cultivation of cocoa in Colombia. The microbiological analyses identified 22 species represented mostly by Saccharomyces cerevisiae, Wickerhamomyces anomalus and Pichia sp. The preliminary sensory analysis of eight of these species showed that Hanseniaspora thailandica and Pichia kluyveri presented sensory profiles characterized by high intensity levels of fruity notes, which could be ascribed to the production of ethyl acetate, isoamyl acetate, and 2-phenylethyl acetate.
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11
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Viesser JA, de Melo Pereira GV, de Carvalho Neto DP, Favero GR, de Carvalho JC, Goés-Neto A, Rogez H, Soccol CR. Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies. World J Microbiol Biotechnol 2021; 37:118. [PMID: 34131809 DOI: 10.1007/s11274-021-03079-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 05/25/2021] [Indexed: 12/01/2022]
Abstract
This review provides an overview of the application of next-generation sequencing (NGS) technologies for microbiome analysis of cocoa beans fermentation. The cocoa-producing regions where NGS has been applied include Brazil, Ghana, Ivory Coast, Cameroon, Nicaragua, and Colombia. The data collected were processed by principal component analysis (PCA) and Venn diagrams to perform a multivariate association between microbial diversity and cocoa-producing regions. NGS studies have confirmed the dominance of three major microbial groups revealed by culture-dependent approaches, i.e., lactic acid bacteria, acetic acid bacteria, and yeasts. However, a more complex microbial diversity has been revealed, comprising sub-dominant populations, late-growing species, and uncultivable microorganisms. A total of 99 microbial genera and species were for the first time reported in cocoa beans fermentation, such as Brevibacillus sp., Halomonas meridiana, Methylobacterium sp., Novosphingobium sp., and Paenibacillus pabuli. PCA and Venn diagrams showed that species composition is rarely fixed and often experiences fluctuations of varying degrees and at varying frequencies between different cocoa-producing regions. Understanding these differences will provide further directions for exploring the functional and metabolic activity of rare and abundant taxa, as well as their use as starter cultures to obtain high-quality cocoa beans.
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Affiliation(s)
- Jéssica A Viesser
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil
| | - Gilberto V de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil.
| | | | - Gabriel R Favero
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil
| | - Júlio Cesar de Carvalho
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil
| | - Aristóteles Goés-Neto
- Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
| | - Hervé Rogez
- Centre for Valorisation of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, Belém, PA, Brazil
| | - Carlos R Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, Brazil
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12
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Cruz-O'Byrne R, Piraneque-Gambasica N, Aguirre-Forero S. Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia. Int J Food Microbiol 2021; 354:109282. [PMID: 34140187 DOI: 10.1016/j.ijfoodmicro.2021.109282] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/15/2021] [Accepted: 05/30/2021] [Indexed: 01/16/2023]
Abstract
Coffee fermentation involves the action of microorganisms, whose metabolism has a significant influence on the composition of the beans and, consequently, on the beverage's sensory characteristics. In this study, the microbial diversity during the wet fermentation of Coffea arabica L. in the Sierra Nevada of Santa Marta (SNSM) in Colombia was explored by high-throughput sequencing and the resulting cup quality through the standards of the Specialty Coffee Association. The taxonomic assignment of sequence reads showed a high microbial diversity comprised of 695 bacterial and 156 fungal genera. The microbial community was dominated by the Lactic Acid Bacteria (LAB) Leuconostoc, the yeast Kazachstania, and the Acetic Acid Bacteria (AAB) Acetobacter. Co-occurrence relationships suggested synergistic patterns between populations of LAB-AAB, yeasts-AAB, Leuconostoc-Prevotella, LAB-ABB-Selenomonas, and yeasts-fungi-nonLAB-nonAAB, which may result in the production of metabolites that positively impact the sensory attributes of coffee. The beverages produced were classified as specialty coffees, and their score was positively influenced by the fungal richness and the abundance of unclassified Lactobacillales, Pichia, and Pseudomonas. The findings show the richness and microbial diversity of the SNSM and serve as input for future research such as the analysis of microbial-derived metabolites and the establishment of starter cultures in coffee processing that guarantee the generation of high-quality beverages, the standardization of processes, the reduction of economic losses, and the production of value-added products that allow taking advantage of specialty coffee market.
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13
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Koné KM, Assi‐Clair BJ, Kouassi ADD, Yao AK, Ban‐Koffi L, Durand N, Lebrun M, Maraval I, Bonlanger R, Guehi TS. Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Koumba Maï Koné
- UFR‐STAUniversité Nangui Abrogoua Abidjan 0202 Bp 801Côte d'Ivoire
| | | | | | - Alfred Koffi Yao
- UFR‐STAUniversité Nangui Abrogoua Abidjan 0202 Bp 801Côte d'Ivoire
| | - Louis Ban‐Koffi
- Centre National de Recherche Agronomique (CNRA) Abidjan 0101 BP 1740Côte d’Ivoire
| | - Noël Durand
- CIRAD, UMR Qualisud TA B 96/16, 75 Av JF Breton Montpellier Cedex 534398France
- Qualisud, Univ Montpellier, CIRAD Université d’AvignonUniversité de la RéunionMontpellier SupAgro 1101 Avenue Agropolis Montpellier34090France
| | - Marc Lebrun
- CIRAD, UMR Qualisud TA B 96/16, 75 Av JF Breton Montpellier Cedex 534398France
- Qualisud, Univ Montpellier, CIRAD Université d’AvignonUniversité de la RéunionMontpellier SupAgro 1101 Avenue Agropolis Montpellier34090France
| | - Isabelle Maraval
- CIRAD, UMR Qualisud TA B 96/16, 75 Av JF Breton Montpellier Cedex 534398France
- Qualisud, Univ Montpellier, CIRAD Université d’AvignonUniversité de la RéunionMontpellier SupAgro 1101 Avenue Agropolis Montpellier34090France
| | - Renaud Bonlanger
- CIRAD, UMR Qualisud TA B 96/16, 75 Av JF Breton Montpellier Cedex 534398France
- Qualisud, Univ Montpellier, CIRAD Université d’AvignonUniversité de la RéunionMontpellier SupAgro 1101 Avenue Agropolis Montpellier34090France
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da Silva BL, Pereira PV, Bertoli LD, Silveira DL, Batista NN, Pinheiro PF, de Souza Carneiro J, Schwan RF, de Assis Silva S, Coelho JM, Bernardes PC. Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics. Food Microbiol 2021; 98:103786. [PMID: 33875214 DOI: 10.1016/j.fm.2021.103786] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 10/21/2022]
Abstract
This work aimed to evaluate Coffea canephora's microbiological, chemical, and sensory characteristics at 300 and 600 m elevation plantations processed by the natural method inoculated with yeasts. The coffee was spread on suspended terraces and sprayed with approximately 107 cfu/mL of Meyerozyma caribbica CCMA 1738 or Pichia kluyveri CCMA 1743, separately. Cherries containing bark and parchment were collected during fermentation for microbial groups counting, qPCR, quantification of organic acids, and sugars (HPLC). Volatile compounds (GC-MS) and sensory analyses, cupping test with expert coffee tasters and triangular test with consumers, were performed on roasted coffee beans. The inoculated yeasts persisted during the entire fermentation process. M. caribbica reduced the filamentous fungal population by 63% and 90% in the 300- and 600-m coffees, respectively. The 300-m coffee fruits showed higher concentrations of organic acids in all fermentation times when compared to the 600-m reaching out to 8 times more. Twenty-four volatile compounds were identified in the roasted coffee beans, with the predominance of pyrazines. The 600-m coffee inoculated with M. caribbica showed an increase of more than one point in the score given by certified tasters. Consumers noticed the M. caribbica inoculation in the 300- and 600-m-elevation coffees. M. caribbica is a promising starter culture for Conilon coffee with the potential to increase the beverage quality.
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Affiliation(s)
- Bruna Lessa da Silva
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | | | - Larissa Diirr Bertoli
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Daila Lima Silveira
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Nádia Nara Batista
- Department of Biology, Federal University of Lavras, Lavras, MG, 37200-000, Brazil
| | - Patrícia Fontes Pinheiro
- Department of Chemistry and Physics, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Joel de Souza Carneiro
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | | | - Samuel de Assis Silva
- Department of Rural Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Jussara Moreira Coelho
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil
| | - Patrícia Campos Bernardes
- Department of Food Engineering, Federal University of Espirito Santo, Alegre, ES, 29500-000, Brazil.
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15
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De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev 2021; 44:432-453. [PMID: 32420601 DOI: 10.1093/femsre/fuaa014] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Accepted: 05/16/2020] [Indexed: 01/07/2023] Open
Abstract
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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16
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Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method. World J Microbiol Biotechnol 2021; 37:51. [PMID: 33594606 DOI: 10.1007/s11274-021-03017-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 02/01/2021] [Indexed: 10/22/2022]
Abstract
This study aimed to assess the microbial diversity in Coffea canephora grown in four different environments of Espirito Santo state, Brazil. Coffee cherries of two different altitudes (300 and 600 m) and two terrain aspects (Southeast-facing and Northwest-facing slopes) were processed by the dry method. Samples were collected during the drying/fermentation process. Microorganisms were counted, isolated, and identified by MALDI-TOF, followed by sequencing of the ribosomal region. Sugars and organic acids were quantified by HPLC and volatile compounds of the roasted coffees were evaluated by GC-MS. Bacteria population presented a significant number of isolates as well as higher counts during the drying/fermentation process with respect to the population of yeasts. The principal genera of microorganisms found were Bacillus, Pichia, Candida, and Meyerozyma. Meyerozyma guilliermondii was the most frequent yeast in all environments. On the other hand, Pichia kluyveri was found only in coffee cherries from the 600 m altitude. The highest concentration of acetic and succinic acids observed was 6.06 mg/g and 0.84 mg/g, respectively. Sucrose concentrations ranged from 0.68 to 5.30 mg/g, fructose from 1.30 to 4.60 mg/g, and glucose from 0.24 to 1.25 mg/g. Thirty-six volatile compounds, belonging to the groups of pyrazines, alcohols, aldehydes, ketones, and furans were identified in roasted coffee, with differences between altitude and terrain aspects. Information about microbial diversity is crucial to better understand the coffee quality and distinct characteristics of coffee produced in different environments.
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17
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Díaz-Muñoz C, Van de Voorde D, Comasio A, Verce M, Hernandez CE, Weckx S, De Vuyst L. Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps. Front Microbiol 2021; 11:616875. [PMID: 33505385 PMCID: PMC7829357 DOI: 10.3389/fmicb.2020.616875] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Accepted: 12/14/2020] [Indexed: 01/04/2023] Open
Abstract
Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa bean curing process is still lacking. In the present study, eight different cocoa fermentation processes were carried out with Trinitario cocoa in vessels in Costa Rica to assess the contribution of two candidate yeast starter culture strains, namely Saccharomyces cerevisiae IMDO 050523 and Pichia kudriavzevii IMDO 020508, inoculated in combination with Limosilactobacillus fermentum IMDO 0611222 and Acetobacter pasteurianus IMDO 0506386. A multiphasic approach, consisting of culture-dependent selective plating and incubation, rRNA-PCR-DGGE community profiling of agar plate washes, and culture-independent high-throughput amplicon sequencing, combined with a metabolite target analysis of non-volatile and volatile organic compounds (VOCs), was performed on samples from the fermentation and/or drying steps. The different starter culture mixtures applied effectively steered the cocoa fermentation processes performed. Moreover, the use of an amplicon sequence variant (ASV) approach, aligning these ASVs to the whole-genome sequences of the inoculated strains, allowed the monitoring of these inoculated strains and their differentiation from very closely related variants naturally present in the background or spontaneous fermentation processes. Further, traits such as malolactic fermentation during the fermentation step and acetoin and tetramethylpyrazine formation during the drying step could be unraveled. Finally, the yeast strains inoculated influenced the substrate consumption and metabolite production during all starter culture-initiated fermentation processes. This had an impact on the VOC profiles of the cured cocoa beans. Whereas the P. kudriavzevii strain produced a wide range of VOCs in the cocoa pulp, the S. cerevisiae strain mostly influenced the VOC composition of the cured cocoa beans.
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Affiliation(s)
- Cristian Díaz-Muñoz
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Dario Van de Voorde
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Andrea Comasio
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Marko Verce
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Carlos Eduardo Hernandez
- Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Heredia, Costa Rica
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Pereira LL, Júnior DB, de Sousa LHBP, dos Santos Gomes W, Cardoso WS, Guarçoni RC, ten Caten CS. Relationship Between Coffee Processing and Fermentation. FOOD ENGINEERING SERIES 2021. [DOI: 10.1007/978-3-030-54437-9_6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans. Microorganisms 2020; 8:microorganisms8071086. [PMID: 32708172 PMCID: PMC7409280 DOI: 10.3390/microorganisms8071086] [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: 06/20/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/16/2022] Open
Abstract
Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. The present study explored the functional biodiversity of yeasts associated with Criollo Colombian cocoa fermented beans, able to survive after drying. Twelve species belonging to 10 genera of osmo-, acid-, thermo-, and desiccation-tolerant yeasts were isolated and identified from fermented and dry cocoa beans, with Pichia kudriavzevii and Saccharomyces cerevisiae standing out as the most frequent. For the first time, we reported the presence of Zygosaccharomyces bisporus in cocoa fermented beans. It was found that resistance to desiccation is related to the different degradation capacities of fermentation substrates, which suggests that associative relationships may exist between the different yeast species and their degradation products. Besides, the increased thermotolerance of some species was related to the presence of polyphenols in the medium, which might play a fundamental role in shaping the microbial community composition.
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20
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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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21
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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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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: 46] [Impact Index Per Article: 9.2] [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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23
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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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24
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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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25
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de Oliveira Junqueira AC, de Melo Pereira GV, Coral Medina JD, Alvear MCR, Rosero R, de Carvalho Neto DP, Enríquez HG, Soccol CR. First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing. Sci Rep 2019; 9:8794. [PMID: 31217528 PMCID: PMC6584692 DOI: 10.1038/s41598-019-45002-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 04/27/2019] [Indexed: 12/12/2022] Open
Abstract
In Colombia, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. This process has a great influence on sensory quality and prestige of Colombian coffee in international markets, but has never been studied. Here we use an Illumina-based amplicon sequencing to investigate bacterial and fungal communities associated with spontaneous coffee-bean fermentation in Colombia. Microbial-derived metabolites were further analysed by high-performance liquid chromatography and gas chromatography-mass spectrometry. Highly diverse bacterial groups, comprising 160 genera belonging to 10 phyla, were found. Lactic acid bacteria (LAB), mainly represented by the genera Leuconostoc and Lactobacillus, showed relative prevalence over 60% at all sampling times. The structure of the fungal community was more homogeneous, with Pichia nakasei dominating throughout the fermentation process. Lactic acid and acetaldehyde were the major end-metabolites produced by LAB and Pichia, respectively. In addition, 20 volatile compounds were produced, comprising alcohols, organic acids, aldehydes, esters, terpenes, phenols, and hydrocarbons. Interestingly, 56 microbial genera, associated with native soil, seawater, plants, insects, and human contact, were detected for the first time in coffee fermentation. These microbial groups harbour a remarkable phenotypic diversity and may impart flavours that yield clues to the terroir of Colombian coffees.
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Affiliation(s)
- Ana C de Oliveira Junqueira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil
| | - Gilberto V de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil
| | - Jesus D Coral Medina
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - María C R Alvear
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - Rubens Rosero
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - Dão P de Carvalho Neto
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil
| | - Hugo G Enríquez
- Department of Process and Biotechnology, Mariana University, 520002, Pasto, Nariño, Colombia
| | - Carlos R Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), 19011 Curitiba, Paraná, 81531-980, Brazil.
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Gil M, Jaramillo Y, Bedoya C, Llano SM, Gallego V, Quijano J, Londono-Londono J. Chemometric approaches for postharvest quality tracing of cocoa: An efficient method to distinguish plant material origin. Heliyon 2019; 5:e01650. [PMID: 31193315 PMCID: PMC6525297 DOI: 10.1016/j.heliyon.2019.e01650] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/16/2019] [Accepted: 05/01/2019] [Indexed: 01/08/2023] Open
Abstract
The aim of this study was to compare the quality of a mixture of cocoa harvested and fermented in three subregions of Antioquia (Colombia), from the chemometric profile based on multivariate statistical analysis. A mixture of clones CCN-52, ICS-1, FLE-2, and FEC-2 harvested in Bajo Cauca, Uraba and Magdalena Medio were subjected to a spontaneous fermentation. The characterization of raw and well-fermented cocoa was performed through 38 parameters, and results were compared by a Principal Component Analysis (PCA) and a Cluster Analysis (CA), followed by a Principal Factors Analysis (PFA- CA). The CA showed that there are differences among subregions only in raw cocoa from Bajo Cauca. PCA allowed identifying the variability between raw and fermented cocoa in a representative way and these results were consistent with the chemical profile. Besides, the number of parameters to differentiate raw cocoa from different subregions was reduced (11–13 parameters) and it was possible to characterize well fermented cocoa with only 10 parameters of 38. PFA-CA consolidated in three factors a grouping to identify the cocoa quality according to the process or interest of the sensory or functional properties. Factor 1 (cocoa quality indicators with functional properties), Factor 2 (indicators of quality of the beginning of fermentation) and Factor 3 (indicators of quality of well-fermented cocoa) each one with a weight of 39, 35 and 26 respectively.
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Affiliation(s)
- Maritza Gil
- Universidad Nacional de Colombia. Facultad de Ciencias Agrarias. Medellín- Antioquia Colombia. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Yamile Jaramillo
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Carolina Bedoya
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Sandra M Llano
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Vanessa Gallego
- Universidad de Antioquia. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | | | - Julian Londono-Londono
- Regional Director of the Colombian Corporation for Agricultural Research AGROSAVIA, Meta, Colombia
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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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28
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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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Cordero C, Guglielmetti A, Sgorbini B, Bicchi C, Allegrucci E, Gobino G, Baroux L, Merle P. Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential. Anal Chim Acta 2019; 1052:190-201. [DOI: 10.1016/j.aca.2018.11.043] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 11/13/2018] [Accepted: 11/16/2018] [Indexed: 12/20/2022]
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30
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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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31
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Tinoco NAB, Pacheco S, Godoy RLO, Bizzo HR, de Aguiar PF, Leite SGF, Rezende CM. Reduction of βN-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing. Food Res Int 2019; 115:487-492. [PMID: 30599969 DOI: 10.1016/j.foodres.2018.10.007] [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: 06/01/2018] [Revised: 09/20/2018] [Accepted: 10/02/2018] [Indexed: 02/07/2023]
Abstract
Coffee is one of the most consumed non-alcoholic beverages in the world. It is well known that some compounds present in coffee beans have important biological activities. In this study, evidence was turned to βN-alkanoyl-5-hydroxytryptamides (C-5HTs) and to the furokaurane diterpenes cafestol and kahweol, associated with gastric irritation and increasing of blood cholesterol, respectively. Fermentation in coffee post-harvest wet process was induced by three Saccharomyces cerevisiae yeasts (for bakery, white and sparkling wines) as starter cultures. Variations in mass, time, temperature and pH (56 experiments under fractional factorial and mixture experimental designs) were tested. Substantial reductions for C-5HTs (up to 38% reduction for C20-5HT and 26% for C22-5HT) as well as for diterpenes (54% for cafestol and 53% for kahweol) were obtained after treating green coffee beans with 0.6 g of a 1:1:1 mixture the three yeasts for 12 h at 15 °C and pH 4. Caffeine and 5-CQA content, monitored in the green coffee beans, did not change. Therefore, the use of starter cultures during coffee post-harvest wet process has influence on the amount of some important compounds related to health and improves the sensory quality of the beverage.
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Affiliation(s)
- Natália A B Tinoco
- Chemistry Institute, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Sidney Pacheco
- Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Ronoel L O Godoy
- Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Humberto R Bizzo
- Embrapa Agroindústria de Alimentos, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Paula F de Aguiar
- Chemistry Institute, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, RJ, Brazil
| | - Selma G F Leite
- Chemistry School, Federal University of Rio de Janeiro, 21949-900 Rio de Janeiro, RJ, Brazil
| | - Claudia M Rezende
- Chemistry Institute, Federal University of Rio de Janeiro, 21945-970 Rio de Janeiro, RJ, Brazil.
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Castro-Alayo EM, Idrogo-Vásquez G, Siche R, Cardenas-Toro FP. Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa. Heliyon 2019; 5:e01157. [PMID: 30775565 PMCID: PMC6356086 DOI: 10.1016/j.heliyon.2019.e01157] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/05/2018] [Accepted: 01/21/2019] [Indexed: 11/26/2022] Open
Abstract
There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality. Criollo cocoa is of the highest quality and is used in the manufacture of fine chocolates because of its fruity aroma. The aroma of Criollo cocoa is defined by volatile compounds such as pyrazines and aldehydes, which are formed during roasting of the bean, from aroma precursors (reducing sugars and free amino acids) that are generated inside the bean via enzymatic reactions during fermentation; for this reason, fermentation is the most important process in the value chain. This review discusses the production of aroma precursors of Criollo and Forastero cocoa by studying the kinetics of spontaneous fermentation and the role of starter cultures to produce aroma precursors. Fine aroma precursors produced in the pulp during the fermentation phase will migrate into the bean when it's permeability is improved and then retained during the drying phase. Diffusion of aroma precursors into the cocoa bean may be possible, this process is mathematically characterized by the coefficient of molecular diffusion D, which describe the process of mass transfer via Fick's Second Law. The current state of knowledge is analyzed based on existing research and reports some gaps in the literature, suggesting future research that will be necessary for a better understanding of cocoa fermentation.
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Affiliation(s)
- Efraín M. Castro-Alayo
- Institute of Research, Innovation and Development for the Agricultural and Agroindustrial Sector of the Amazonas Region (IIDAA - Amazonas), Faculty of Engineering and Agricultural Sciences, Toribio Rodríguez de Mendoza National University of Amazonas, Higos Urco Street 342-350-356, Chachapoyas, Amazonas, Peru
- Section of Industrial Engineering, Department of Engineering, Pontifical Catholic University of Peru, Av. Universitaria 1801, San Miguel, Lima 32, Peru
| | - Guillermo Idrogo-Vásquez
- Institute of Research, Innovation and Development for the Agricultural and Agroindustrial Sector of the Amazonas Region (IIDAA - Amazonas), Faculty of Engineering and Agricultural Sciences, Toribio Rodríguez de Mendoza National University of Amazonas, Higos Urco Street 342-350-356, Chachapoyas, Amazonas, Peru
| | - Raúl Siche
- Institute of Research and Development, National University of Trujillo, Av. Juan Pablo II s/n, University City, Trujillo, Peru
| | - Fiorella P. Cardenas-Toro
- Section of Industrial Engineering, Department of Engineering, Pontifical Catholic University of Peru, Av. Universitaria 1801, San Miguel, Lima 32, Peru
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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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34
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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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35
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Broissin-Vargas L, Snell-Castro R, Godon J, González-Ríos O, Suárez-Quiroz M. Impact of storage conditions on fungal community composition of green coffee beansCoffea arabicaL. stored in jute sacks during 1 year. J Appl Microbiol 2018; 124:547-558. [DOI: 10.1111/jam.13656] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/22/2017] [Accepted: 11/29/2017] [Indexed: 11/26/2022]
Affiliation(s)
- L.M. Broissin-Vargas
- Tecnológico Nacional de México; Instituto Tecnológico de Veracruz; Unidad de Investigación y Desarrollo en Alimentos; Veracruz México
| | - R. Snell-Castro
- Departamento de Ingeniería Química; Universidad de Guadalajara-CUCEI; Guadalajara Jalisco México
| | | | - O. González-Ríos
- Tecnológico Nacional de México; Instituto Tecnológico de Veracruz; Unidad de Investigación y Desarrollo en Alimentos; Veracruz México
| | - M.L. Suárez-Quiroz
- Tecnológico Nacional de México; Instituto Tecnológico de Veracruz; Unidad de Investigación y Desarrollo en Alimentos; Veracruz México
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36
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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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37
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Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.073] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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38
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Verón HE, Di Risio HD, Isla MI, Torres S. Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.058] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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39
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Magagna F, Guglielmetti A, Liberto E, Reichenbach SE, Allegrucci E, Gobino G, Bicchi C, Cordero C. Comprehensive Chemical Fingerprinting of High-Quality Cocoa at Early Stages of Processing: Effectiveness of Combined Untargeted and Targeted Approaches for Classification and Discrimination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6329-6341. [PMID: 28682071 DOI: 10.1021/acs.jafc.7b02167] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study investigates chemical information of volatile fractions of high-quality cocoa (Theobroma cacao L. Malvaceae) from different origins (Mexico, Ecuador, Venezuela, Columbia, Java, Trinidad, and Sao Tomè) produced for fine chocolate. This study explores the evolution of the entire pattern of volatiles in relation to cocoa processing (raw, roasted, steamed, and ground beans). Advanced chemical fingerprinting (e.g., combined untargeted and targeted fingerprinting) with comprehensive two-dimensional gas chromatography coupled with mass spectrometry allows advanced pattern recognition for classification, discrimination, and sensory-quality characterization. The entire data set is analyzed for 595 reliable two-dimensional peak regions, including 130 known analytes and 13 potent odorants. Multivariate analysis with unsupervised exploration (principal component analysis) and simple supervised discrimination methods (Fisher ratios and linear regression trees) reveal informative patterns of similarities and differences and identify characteristic compounds related to sample origin and manufacturing step.
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Affiliation(s)
- Federico Magagna
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino , I-10125 Turin, Italy
| | - Alessandro Guglielmetti
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino , I-10125 Turin, Italy
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino , I-10125 Turin, Italy
| | - Stephen E Reichenbach
- Department of Computer Science and Engineering, University of Nebraska-Lincoln , Lincoln, Nebraska 68588-0115, United States
| | | | | | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino , I-10125 Turin, Italy
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino , I-10125 Turin, Italy
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40
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Mayorga-Gross A, Quirós-Guerrero L, Fourny G, Vaillant F. An untargeted metabolomic assessment of cocoa beans during fermentation. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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De Vuyst L, Weckx S. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. J Appl Microbiol 2016; 121:5-17. [DOI: 10.1111/jam.13045] [Citation(s) in RCA: 134] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 12/29/2015] [Accepted: 01/04/2016] [Indexed: 12/14/2022]
Affiliation(s)
- L. De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO); Faculty of Sciences and Bioengineering Sciences; Vrije Universiteit Brussel; Brussels Belgium
| | - S. 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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