scholarly journals Changes Occurring in Spontaneous Maize Fermentation: An Overview

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 36 ◽  
Author(s):  
Clemencia Chaves-López ◽  
Chiara Rossi ◽  
Francesca Maggio ◽  
Antonello Paparella ◽  
Annalisa Serio
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Nutritional Value ◽  
Acetic Acid Bacteria ◽  
Antimicrobial Compounds ◽  
Microbial Succession ◽  
Positive Effects ◽  
The World ◽  
Bacillus Spp ◽  
The Impact

Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.

scholarly journals Metagenome-assembled genomes contributes to unravel the microbiome of cocoa fermentation

2021 ◽  
Author(s):  
O.G.G. Almeida ◽  
E.C.P De Martinis
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acetic Acid Bacteria ◽  
Raw Material ◽  
Microbial Succession ◽  
Metabolic Potential ◽  
Short Reads ◽  
Leuconostoc Pseudomesenteroides ◽  
Cocoa Fermentation

Metagenomic studies about cocoa fermentation have mainly reported on the analysis of short reads for determination of Operational Taxonomic Units. However, it is also important to determine MAGs, which are genomes deriving from the assembly of metagenomics. For this research, all the cocoa metagenomes from public databases were downloaded, resulting in five datasets: one from Ghana and four from Brazil. Besides, in silico approaches were used to describe putative phenotypes and metabolic potential of MAGs. A total of 17 high-quality MAGs were recovered from these microbiomes, as follows: (i) fungi - Yamadazyma tenuis (n=1); (ii) lactic acid bacteria - Limosilactobacillus fermentum (n=5), Liquorilactobacillus cacaonum (n=1) , Liquorilactobacillus nagelli (n=1), Leuconostoc pseudomesenteroides (n=1) and Lactiplantibacillus plantarum subsp. plantarum (n=1); (iii) acetic acid bacteria - Acetobacter senegalensis (n=2) and Kozakia baliensis (n=1) and (iv) Bacillus subtilis (n=1) Brevundimonas sp. (n=2) and Pseudomonas sp. (n=1). Medium-quality MAGs were also recovered from cocoa microbiomes, including some detected for the first time in this environment ( Liquorilactobacillus vini , Komagataeibacter saccharivorans and Komagataeibacter maltaceti ) and other previously described ( Fructobacillus pseudoficulneus and Acetobacter pasteurianus ). Taken all together, the MAGs were useful to provide an additional description of the microbiome of cocoa fermentation, revealing previously overlooked microorganisms, with prediction of key phenotypes and biochemical pathways. Importance The production of chocolate starts with the harvesting of cocoa fruits and the spontaneous fermentation of the seeds, in a microbial succession that depends on yeasts, lactic acid bacteria and acetic acid bacteria in order to eliminate bitter and astringent compounds present in the raw material, which will be further roasted and grinded to originate the cocoa powder that will enter the food processing industry. The microbiota of cocoa fermentation is not completely know, and yet it advanced from culture-based studies to the advent of Next Generation DNA sequencing, with the generation of a myriad of data, that need bioinformatic approaches to be properly analysed. Although the majority metagenomic of studies have been based on short reads (OTUs), it is also important to analyse entire genomes to determine more precisely possible ecological roles of different species. Metagenome-assembled genomes (MAGs) are very useful for this purpose, and in this paper, MAGs from cocoa fermentation microbiomes were described, as well the possible implications of their phenotypic and metabolic potentials are discussed.

scholarly journals Fermentation of Cocoa Beans

2021 ◽  
Author(s):  
Romel E. Guzmán-Alvarez ◽  
José G. Márquez-Ramos
Keyword(s):  
Acetic Acid ◽  
Scientific Information ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Microbial Succession ◽  
Cocoa Bean Fermentation ◽  
Wide Range ◽  
The World ◽  
Flavor Precursors ◽  
Cocoa Fermentation

Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are attributable to the metabolism of succession microbial. The microbial ecology of cocoa has been studied in much of the world. In Venezuela, studies have been carried out with Criollo, Forastero, and Trinitario cocoa, fermented under various conditions, the results obtained coinciding with the reported scientific information. Fermentation must be associated with the type of cocoa available, carried out knowing the final processing and derivative (paste, butter, powder). The results shown in this chapter correspond to investigations carried out with cocoa from three locations in Venezuela. The quantification, identification, isolation, functionality of the most representative microbiota involved in the fermentation of these grains was sought. This to give possible answers to the fermentation times and improvement of the commercial quality. Likewise, generate greater interest on the part of the producers in carrying out the fermentation.

scholarly journals Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 42
Author(s):  
Lucie Farrera ◽  
Alexandre Colas de la Noue ◽  
Caroline Strub ◽  
Benjamin Guibert ◽  
Christelle Kouame ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Acetic Acid Bacteria ◽  
Intraspecific Diversity ◽  
Cocoa Bean ◽  
Acetic Acid Production ◽  
Cocoa Bean Fermentation ◽  
The Impact ◽  
Selection Of

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production. They initiate the development of some of the flavor precursors that are necessary for the organoleptic quality of cocoa, and for the beans’ color. The development of starter cultures with local strains would enable the preservation of the microbial biodiversity of each country in cocoa-producing areas, and would also control the fermentation. This approach could avoid the standardization of cocoa bean fermentation in the producing countries. One hundred and thirty acetic acid bacteria were isolated from three different cocoa-producing countries, and were identified based on their 16S rRNA gene sequence. The predominate strains were grown in a cocoa pulp simulation medium (CPSM-AAB) in order to compare their physiological traits regarding their specific growth rate, ethanol and lactic acid consumption, acetic acid production, and relative preferences of carbon sources. Finally, the intraspecific diversity of the strains was then assessed through the analysis of their genomic polymorphism by (GTG)5-PCR fingerprinting. Our results showed that Acetobacter pasteurianus was the most recovered species in all of the origins, with 86 isolates out of 130 cultures. A great similarity was observed between the strains according to their physiological characterization and genomic polymorphisms. However, the multi-parametric clustering results in the different groups highlighted some differences in their basic metabolism, such as their efficiency in converting carbon substrates to acetate, and their relative affinity to lactic acid and ethanol. The A. pasteurianus strains showed different behaviors regarding their ability to oxidize ethanol and lactic acid into acetic acid, and in their relative preference for each substrate. The impact of these behaviors on the cocoa quality should be investigated, and should be considered as a criterion for the selection of acetic acid bacteria starters.

scholarly journals MICROBIAL SUCCESS OF ETHANOL, LACTIC ACID AND ACETIC ACID DURING FERMENTATION OF COCOA SEEDS

2019 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Microbial Population ◽  
Acetic Acid Bacteria ◽  
Microbial Populations ◽  
Cocoa Bean ◽  
Microbial Succession ◽  
Cocoa Beans ◽  
Cocoa Bean Fermentation ◽  
Fermentation Substrate

The objectives of the study are: 1) to determine the composition of the original cocoa bean pulp as a substrate for fermentation; 2) evaluating the effect of variations in random cocoa bean fermentation techniques on microbial populations. The stages of research carried out are as follows (1) testing the composition and moisture content of asalan cocoa beans as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation techniques namely first treatment without addition of inoculum (control), second using S. cerevisiae (FNCC 3056) inoculum, L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively. - about 108 cfu / g is given simultaneously at the beginning of fermentation (IA). (3) gradual administration of inoculum yeast at the beginning of fermentation, lactic acid bacteria at 24 hours and acetic acid bacteria at 48 hours with a microbial population equal to the second treatment (IB). Fermentation is carried out for 120 hours. The temperature is set during fermentation, respectively 35 oC (first 24 hours), 45 oC (second 24 hours), 55 oC (third 24 hours) and 35 oC (last 48 hours). The results showed that during the fermentation of random cocoa beans showed that all treatments increased ethanol consumption in line with the increasing population of S. cerevisiae at the beginning of fermentation. Furthermore, L. lactis increases followed by lactic acid, at the end of A. aceti fermentation increases with acetic acid. From the results of this study it can be concluded that the rehydration of asalan cocoa beans can improve the composition of the pulp as a fermentation substrate. Microbial population shows that microbial succession has been demonstrated by the gradual addition of the inoculum.

scholarly journals Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum

2019 ◽  
Author(s):  
mulono apriyanto bin sugeng rijanto
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Microbial Population ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Microbial Succession ◽  
Cocoa Beans ◽  
Third Stage ◽  
Seed Fermentation ◽  
Fermentation Substrate

The research objectives were: 1) to know the composition of cocoa bean pulp as substrate for fermentation; 2) evaluate the effect of variationof cocoa seed fermentation technique on microbial population. Stages of research conducted are as follows (1) testing the composition and water content of cocoa bean pulp as a fermentation substrate. (2) Fermented cocoa beans with 3 variations of fermentation technique ie first treatment withoutaddition of inoculum (control), both using inoculum S. cerevisiae (FNCC 3056), L. lactis (FNC 0086) and A. aceti (FNCC 0016), respectively - about 108cfu/g is given simultaneously at the beginning of fermentation (IA). (3) gradual inoculum administration of yeast at the begi nning of fermentation, lacticacid bacteria at 24 hours and acetic acid bacteria at 48 h with microbial population equal to second treatment (IB). Fermentation is carried out for 120hours. Temperatures are adjusted during fermentation, respectively 35 oC (first 24 hours), 45 oC (24 second hours), 55 oC (24 hours three) and 35 oC(last 48 hours). The third stage of fermented cocoa beans from the three treatments was roasted and analyzed for their volati le compounds. The resultsshowed that during the fermentation of cocoa beans showed that all treatments increased the ethanol kosentarsi in line with the increasing population ofS. cerevisiae at the beginning of fermentation. Next L. lactis increased followed by lactic acid, at the end of A. aceti fermentation increased followed byacetic acid. From the results of this study it can be concluded that the rehydration of cocoa bean pulp can improve the composition of pulp asfermentation substrate. The microbial population indicated that there was a microbial succession shown in the gradual addition of inoculum treatment.

scholarly journals 86 Impact of steeping corn DDGS over 72 hours without or with fiber degrading enzymes and protease alone or in combination on concentration of sugars and organic acids and pH in the liquid medium

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 49-50
Author(s):  
Youngji Rho ◽  
Rob Patterson ◽  
Elijah Kiarie
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Liquid Medium ◽  
Ph Measurements ◽  
Degrading Enzymes ◽  
Sterile Plastic ◽  
And Control ◽  
The Impact ◽  
Over Time ◽  
Corn Ddgs

Abstract We investigated the impact of steeping corn DDGS over 72 h with or without fiber degrading enzymes (FDE) and protease (PRO) on concentration of sugar, acetic and lactic acid, and pH. The concentration of crude fat, CP, NDF and ADF in DDGS sample was 8.6, 30.8, 36.1, 12.2% DM, respectively. Treatments were: 1) DDGS steeped without enzymes (Control), 2) DDGS steeped with FDE (FDE), 3) DDGS steeped with protease (PRO), 4) DDGS steeped with combination (FDEPRO). Enzymes were added at 1% of DDGS. Briefly, 50g of DDGS was mixed with 500-mL water with or without enzymes in sterile plastic bottles and steeped for 0, 12, 24, 48 and 72-h at 37℃ with continuous agitation. Samples were aliquoted to individual bottle for each timepoint. At each time point, bottles were pulled out from the incubator for pH measurements and liquid medium supernatant for sugars and acids. Highest arabinose, xylose and glucose was observed at 12 and 24 h, followed by decrease at 48 and 72 h. At 12 h, arabinose was higher (P < 0.05) for FDE and FDEPRO than control. The highest xylose and glucose was seen at 12 h for PRO, FDE and FDEPRO while control was highest at 24 h. Acetic acid and lactic acid increased over time. At 72 h, FEDPRO had highest acetic acid compared to control and PRO, while lactic acid was highest for FDE and FDPRO compared with (P < 0.0001) control and PRO. The pH decreased (P < 0.05) over time for all treatments. At 72 h, FDE had lowest pH followed by FDEPRO, PRO and control (P < .0001). Overall, arabinose, xylose and glucose increased to a certain timepoint and decreased, while lactic and acetic acid increased over time, subsequently leading to lowest pH at 72 h. In conclusion, FDE increased concentration of sugars and acids in steeped DDGS whereas PRO had no effect.

Effect of Yeast Mannoproteins and Grape Polysaccharides on the Growth of Wine Lactic Acid and Acetic Acid Bacteria

2010 ◽  
Vol 58 (13) ◽  
pp. 7731-7739 ◽  
Author(s):  
Lorena Diez ◽  
Zenaida Guadalupe ◽  
Belén Ayestarán ◽  
Fernanda Ruiz-Larrea
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acetic Acid Bacteria

scholarly journals Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana

2007 ◽  
Vol 73 (6) ◽  
pp. 1809-1824 ◽  
Author(s):  
Nicholas Camu ◽  
Tom De Winter ◽  
Kristof Verbrugghe ◽  
Ilse Cleenwerck ◽  
Peter Vandamme ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Bean Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as “Weissella ghanaensis,” was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named“ Acetobacter senegalensis” (A. tropicalis-like) and “Acetobacter ghanaensis” (A. syzygii-like).

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bread Quality ◽  
Bread Dough ◽  
Sourdough Bread ◽  
Biotechnological Processes ◽  
The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

Sign in / Sign up

Export Citation Format

Share Document