Isolation and selection of microorganisms in cocoa fermentation
,
, &
Article Sidebar
Main Article Content
Abstract
The objectives of this study were to investigate the change of microor-ganisms involved in cocoa (Theobroma cacao) fermentation and then to isolate, characterize and select the important microorganisms in cocoa fermentation. The results showed that microbial quantities continuously changed during cocoa fermentation and the highest quantity of dominant microorganisms at different stages of fermentation process as 8.03 log cfu/g of yeast, 6.34 log cfu/g of mold, 7.77 log cfu/g of lactic acid bacteria, 7.87 log cfu/g of acetic acid bacteria, 7.25 log cfu/g of Bacillus, and 10.93 log cfu/g of the total aerobic bacteria. There were nine yeast isolates belonging 5 genera of Saccharomyces, Kluyveromyces, Brettanomyces, Candida and Cystofilobasidium; 9 mould isolates belonging to 2 genera of Rhizopus and Aspergillus; 11 acetic acid bacteria isolates belonging to Acetobacter; and 13 spore-forming bacterial isolates belonging to Bacillus isolates. Three isolates of yeast (CY-1a, CY-1b, CY-2a) belonging to Kluyveromyces possessed the high fermentative capacity and 4 Acetobacter isolates (CAAB-1d, CAAB-1a, CAAB-1e and CAAB-2d) produced high amounts of acetic acid.
Article Details
References
Anon (1998). Review of annual forecast of world production and consumption. London, UK: International Cocoa Organization, ICC/57/5, ICCO.
Ardhana, M., & Fleet, G. H. (2003). The microbial ecology of cocoa bean fermentations in Indonesia. International Journal of Food Microbiology 86(1-2), 87-99. https://doi.org/10.1016/S0168-1605(03)00081-3
ICCO (International Cocoa Organization). (2017). ICCO Annual Report 2014/2015. Abidjan, Republic of Côte d’Ivoire: International Cocoa Organization.
Gálvez, L. S., Gérard, L., Jose, L. P., Michel, B., & Joseph-Pierre, G. (2007). Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. International Journal of Food Microbiology 114(1), 124-130. https://doi.org/10.1016/j.ijfoodmicro.2006.10.041
Hesseltine, C. W. (1991). Zygomyces in food fermentations. Mycologist 5(4), 152-169. https://doi.org/10.1016/S0269-915X(09)80475-8
Ho, V. T. T., Zhao, J., & Fleet, G. (2015). The effect of lactic acid bacteria on cocoa bean fermentation. International Journal of Food Microbiology 205, 54-67. https://doi.org/10.1016/j.ijfoodmicro.2015.03.031
Ho, V. T. T., Zhao, J., & Fleet, G. (2014). Yeasts are essential for cocoa bean fermentation. International Journal of Food Microbiology 174, 72-87. https://doi.org/10.1016/j.ijfoodmicro.2013.12.014
Holt, J. G., Krieg, N. R., Sneath, P. H. A., Stanley, J. T., & Williams, S. T. (1994). Bergey’s Manual of Determinative Bacteriology (9th ed.) Philadenphia, America: Lippincott Williams & Wilkins.
Kurtzman, C. P., Fell, J. W., Boekhout, T., & Robert, V. (2011). Methods for isolation, phenotypic characterization and maintenance of yeasts. In Kurtzman, C. P., Fell, J. W., & Boekhout, T. (5th ed., 87-110). The Yeasts, a Taxonomic Study. San Diego, America: Elsevier B.V.
Luong, P. D. (2009). Yeast industry. Ha Noi, Vietnam: Science and Technics Publishing House.
Miguel, M. G. C. P., de Castro Reis, L. V., Efraim, P., Santos, C., Lima, N., & Schwan, R. F. (2017). Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. LWT Food Science and Technology 77, 362-369. https://doi.org/10.1016/j.lwt.2016.11.076
Ngo, D. T. P., Nguyen, T. N., & Huynh, P. X. (2013). Microflora composition and isolation of micro-organisms in cocoa fermentation. Can Tho University Journal of Science 25, 271-280.
Nguyen, L. D., Phan, H. T., & Nguyen, T. A. (2003). Biotechnology laboratory manual- Part II Microbiological laboratory. Ho Chi Minh city, Vietnam: Viet Nam National University.
Nguyen, D. L., Nguyen, Q. D., & Pham, T. V. (2012). Microbiology. Ha Noi, Vietnam: Vietnam Education Publishing House.
Samson, A. R., Hoekstra, S. E., & Frisvad, C. J. (2004). Introduction to Food and Airbone Fungi (6th ed.). Virginia, America: ASM Press.
Sandhya, M. V. S., Yallappa, B. S., Varadaraj, M. C., Puranaika, J., Rao, L. J., Janardhan, P., & Murthy, P S.. (2016). Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology 65, 731-738. https://doi.org/10.1016/j.lwt.2015.09.002
Schwan, R. F (1998). Cocoa fermentations conducted with a defined microbial cocktail inoculum. Applied and Environmental Microbiology 64(4), 1477-1483.
https://doi.org/10.1128/AEM.64.4.1477-1483.1998
Schwan, R. F., & Wheals, A. E. (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Criticial reviews in Food Science and Nutrition 44(4), 205-221. https://doi.org/10.1080/10408690490464104
Tran, T. L. (2008). Microbiological analysis. Ha Noi, Vietnam: Vietnam Education Publishing House.
Vuong, T. T., & Ha, T. T. (2006). Effects of fermented conditions on cocoa bean quality. Can Tho University Journal of Science 5, 149-157.
Wood, G. A. R., & Lass R.A. (2001). Cocoa (4th ed.). New Jersey, America: Wiley-Blackwell.