scholarly journals Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 344
Author(s):  
Gilson Celso Albuquerque Chagas Junior ◽  
Nelson Rosa Ferreira ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Francilia Campos de Siqueira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Multivariate Analyses ◽  
High Capacity ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentative Capacity ◽  
Product Identity ◽  
On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

2017 ◽  
Vol 257 ◽  
pp. 31-40 ◽  
Author(s):  
Simonetta Visintin ◽  
Lacerda Ramos ◽  
Nara Batista ◽  
Paola Dolci ◽  
Freitas Schwan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Torulaspora Delbrueckii

scholarly journals Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

2020 ◽  
Vol 8 (7) ◽  
pp. 1086 ◽  
Author(s):  
Johannes Delgado-Ospina ◽  
Samantha Triboletti ◽  
Valentina Alessandria ◽  
Annalisa Serio ◽  
Manuel Sergi ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Yeast Species ◽  
Degradation Products ◽  
Microbial Community Composition ◽  
Functional Biodiversity ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
First Time ◽  
Cocoa Fermentation

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.

scholarly journals Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

2021 ◽  
Vol 11 ◽  
Author(s):  
Cristian Díaz-Muñoz ◽  
Dario Van de Voorde ◽  
Andrea Comasio ◽  
Marko Verce ◽  
Carlos Eduardo Hernandez ◽  
...  
Keyword(s):  
Starter Culture ◽  
Agar Plate ◽  
Starter Cultures ◽  
Cocoa Bean ◽  
Sequence Variant ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentation Processes ◽  
Wide Range ◽  
Cocoa Fermentation

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.

scholarly journals Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

2021 ◽  
Vol 338 ◽  
pp. 127834
Author(s):  
Gilson Celso Albuquerque Chagas Junior ◽  
Nelson Rosa Ferreira ◽  
Maria Beatriz A. Gloria ◽  
Luiza Helena da Silva Martins ◽  
Alessandra Santos Lopes
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pichia Kudriavzevii ◽  
Time Reduction ◽  
On Farm ◽  
Cocoa Fermentation

scholarly journals Evaluation of the Fermentative Capacity of Saccharomyces cerevisiae CAT-1 and BB9 Strains and Pichia kudriavzevii BB2 at Simulated Industrial Conditions

2020 ◽  
Vol 60 (4) ◽  
pp. 494-504
Author(s):  
Adriana Menezes Olivo Fernandes ◽  
Nayara Fernanda Lisbôa Garcia ◽  
Gustavo Graciano Fonseca ◽  
Rodrigo Simões Ribeiro Leite ◽  
Marcelo Fossa da Paz
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pichia Kudriavzevii ◽  
Fermentative Capacity

scholarly journals Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

2020 ◽  
Vol 9 (1) ◽  
pp. 28
Author(s):  
Johannes Delgado-Ospina ◽  
Laura Acquaticci ◽  
Junior Bernardo Molina-Hernandez ◽  
Kalliopi Rantsiou ◽  
Maria Martuscelli ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Yeast Species ◽  
Scale Model ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Toxic Compounds ◽  
Volatile Organic ◽  
Fatty Acids Metabolism ◽  
Cocoa Fermentation

Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested. Pichia kudriavzevii ECA33 (Pk) and Saccharomyces cerevisiae 4 (Sc) were selected to evaluate their potential to modulate BAs, organic acids, and volatile organic compounds (VOCs) accumulation during a simulated cocoa fermentation. The growth of Sc or Pk in the presence of CB caused a significant reduction (p < 0.05) of 2-phenylethylamine (84% and 37%) and cadaverine (58% and 51%), and a significant increase of tryptamine and putrescine with a strong influence of temperature in BA formation and degradation. In addition, our findings pointed out that Pk induced a major production of fatty acid- and amino acid-derived VOCs, while Sc induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation.

scholarly journals Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine

2018 ◽  
Vol 55 (10) ◽  
pp. 4119-4130 ◽  
Author(s):  
Xue Lin ◽  
Qingke Wang ◽  
Xiaoping Hu ◽  
Wuyang Wu ◽  
Yexin Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds

scholarly journals Method-Dependent Epidemiological Cutoff Values for Detection of Triazole Resistance in Candida and Aspergillus Species for the Sensititre YeastOne Colorimetric Broth and Etest Agar Diffusion Methods

2018 ◽  
Vol 63 (1) ◽  
Author(s):  
A. Espinel-Ingroff ◽  
J. Turnidge ◽  
A. Alastruey-Izquierdo ◽  
F. Botterel ◽  
E. Canton ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Species Complex ◽  
Susceptibility Testing ◽  
Yeast Species ◽  
Sensu Stricto ◽  
Wild Type ◽  
Pichia Kudriavzevii ◽  
Cutoff Value ◽  
Content Type ◽  
Clavispora Lusitaniae

ABSTRACT Although the Sensititre Yeast-One (SYO) and Etest methods are widely utilized, interpretive criteria are not available for triazole susceptibility testing of Candida or Aspergillus species. We collected fluconazole, itraconazole, posaconazole, and voriconazole SYO and Etest MICs from 39 laboratories representing all continents for (method/agent-dependent) 11,171 Candida albicans, 215 C. dubliniensis, 4,418 C. glabrata species complex, 157 C. guilliermondii (Meyerozyma guilliermondii), 676 C. krusei (Pichia kudriavzevii), 298 C. lusitaniae (Clavispora lusitaniae), 911 C. parapsilosis sensu stricto, 3,691 C. parapsilosis species complex, 36 C. metapsilosis, 110 C. orthopsilosis, 1,854 C. tropicalis, 244 Saccharomyces cerevisiae, 1,409 Aspergillus fumigatus, 389 A. flavus, 130 A. nidulans, 233 A. niger, and 302 A. terreus complex isolates. SYO/Etest MICs for 282 confirmed non-wild-type (non-WT) isolates were included: ERG11 (C. albicans), ERG11 and MRR1 (C. parapsilosis), cyp51A (A. fumigatus), and CDR2 and CDR1 overexpression (C. albicans and C. glabrata, respectively). Interlaboratory modal agreement was superior by SYO for yeast species and by the Etest for Aspergillus spp. Distributions fulfilling CLSI criteria for epidemiological cutoff value (ECV) definition were pooled, and we proposed SYO ECVs for S. cerevisiae and 9 yeast and 3 Aspergillus species and Etest ECVs for 5 yeast and 4 Aspergillus species. The posaconazole SYO ECV of 0.06 µg/ml for C. albicans and the Etest itraconazole ECV of 2 µg/ml for A. fumigatus were the best predictors of non-WT isolates. These findings support the need for method-dependent ECVs, as, overall, the SYO appears to perform better for susceptibility testing of yeast species and the Etest appears to perform better for susceptibility testing of Aspergillus spp. Further evaluations should be conducted with more Candida mutants.

Convenience Sample of On-Farm Research Cooperators Representative of Wisconsin Farmers

2009 ◽  
Vol 23 (2) ◽  
pp. 300-307 ◽  
Author(s):  
Edward C. Luschei ◽  
Clarissa M. Hammond ◽  
Chris M. Boerboom ◽  
Pete J. Nowak
Keyword(s):  
Weed Management ◽  
Selection Criteria ◽  
Community Dynamics ◽  
Multivariate Analyses ◽  
Theoretical Argument ◽  
Convenience Sample ◽  
Research Areas ◽  
On Farm ◽  
Unknown Bias ◽  
Management Behaviors

Researchers interested in describing or understanding agroecological systems have many reasons to consider on-farm research. Yet, despite the inherent realism and pedagogical value of on-farm studies, recruiting cooperators can be difficult and this difficulty can result in so-called “convenience samples” containing a potentially large and unknown bias. There is often no formal justification for claiming that on-farm research results can be extrapolated to farms beyond those participating in the study. In some sufficiently well-understood research areas, models may be able to correct for potential bias; however, no theoretical argument is as persuasive as a direct comparison between a randomized and a convenience sample. In a 30-cooperator on-farm study investigating weed community dynamics across the state of Wisconsin, we distributed a written survey probing farmer weed management behaviors and attitudes. The survey contained 59 questions that overlapped a large, randomized survey of farmer corn pest management behavior. We compared 187 respondents from the larger survey with the 18 respondents from our on-farm study. For dichotomous response questions, we found no difference in response rate for 80% of the questions (α = 0.2, β > 0.5). Differences between the two groups were logically connected to the selection criteria used to recruit cooperators in the on-farm study. Similarly, comparisons of nondichotomous response questions did not differ for 80% of the questions (α = 0.05, β > 0.9). Exploratory multivariate analyses failed to reveal differences that might have been hidden from the marginal analyses. We argue that our findings support the notion that the convenience samples often associated with on-farm research may be representative of the more general class of farms, despite lack of bias protection provided by truly randomized designs.

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