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Wei YH, Zhu HY, Guo LC, Luo LJ, Lee CF, Hui FL, Han Y, Zhen P, Hu S, Han PJ, Bai FY. Saturnispora sinensis sp. nov., a new ascomycetous yeast species from soil and rotten wood. Int J Syst Evol Microbiol 2024; 74. [PMID: 38415711 DOI: 10.1099/ijsem.0.006280] [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] [Indexed: 02/29/2024] Open
Abstract
A yeast strain (CGMCC 2.6937T) belonging to the ascomycetous yeast genus Saturnispora was recently isolated from soil collected in Xinghuacun, Shanxi Province, PR China. The strain produces one or two ellipsoid or spherical ascospores in asci formed by the conjugation between a cell and its bud. Phylogenetic analyses of the internal transcribed spacer (ITS) region and the D1/D2 domain of the large subunit rRNA gene suggest that this strain is conspecific with strains NYNU 14639 isolated from rotten wood collected in Funiu Mountain, Henan province and ES13S05 from soil collected in Nantou County, Taiwan. The CGMCC 2.6937T group is most closely related to Saturnispora dispora and Saturnispora zaruensis. However, strain CGMCC 2.6937T differs from S. dispora by 17 (3.2 %, 13 substitutions and four gaps) and 77 (18.8 %, 52 substitutions and 25 gaps) mismatches, and from S. zaruensis by 15 (2.9 %, 12 substitutions and three gaps) and 64 (15.6 %, 44 substitutions and 20 gaps) mismatches, in the D1/D2 domain and ITS region, respectively. The results suggest that the CGMCC 2.6937T group represents an undescribed species in the genus Saturnispora, for which the name Saturnispora sinensis sp. nov. is proposed. The holotype strain is CGMCC 2.6937T.
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Affiliation(s)
- Yu-Hua Wei
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Hai-Yan Zhu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Liang-Chen Guo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Lu-Jun Luo
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, Shanxi 032205, PR China
| | - Ching-Fu Lee
- Institute of Analytical and Environmental Sciences, National Tsing Hua University, Hsinchu 300044, Taiwan, ROC
| | - Feng-Li Hui
- School of Life Science and Agricultural Engineering, Nanyang Normal University, Nanyang 473061, PR China
| | - Ying Han
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, Shanxi 032205, PR China
| | - Pan Zhen
- Technology Center, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang, Shanxi 032205, PR China
| | - Shuang Hu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, PR China
| | - Pei-Jie Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Science, Beijing 100101, PR China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, PR China
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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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Khunnamwong P, Limtong S. Saturnispora kantuleensis f.a., sp. nov., a novel yeast species isolated from peat in a tropical peat swamp forest in Thailand. Int J Syst Evol Microbiol 2018; 68:1160-1164. [PMID: 29461186 DOI: 10.1099/ijsem.0.002641] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Two strains (DMKU-PPS4-5T and DMKU-EPS3-4) representing a single novel anamorphic yeast species were isolated from two peat samples collected in Kan Tulee peat swamp forest, Surat Thani Province, Thailand. The strains differed by two nucleotide substitutions in the sequences of the D1/D2 region of the large subunit (LSU) rRNA gene and only one nucleotide substitution in the internal transcribed spacer (ITS) region. Phylogenetic analysis based on the D1/D2 regions showed that the two strains represented a single species in the genus Saturnispora and were clearly distinct from other related species. Saturnispora sekii was the most closely related species, but with 1.7-2.1 % nucleotide substitutions in the D1/D2 region of the LSU rRNA gene, and 3.1-3.3 % nucleotide substitutions in the ITS region. They therefore represent a novel species of the genus Saturnispora, although the formation of ascospores was not observed. The name Saturnispora kantuleensis f.a., sp. nov. is proposed. The type strain is DMKU-PPS4-5T (=CBS 15217T=TBRC 7762T).
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Affiliation(s)
- Pannida Khunnamwong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
| | - Savitree Limtong
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand.,Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
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Grondin E, Shum Cheong Sing A, James S, Nueno-Palop C, François JM, Petit T. Flavour production by Saprochaete and Geotrichum yeasts and their close relatives. Food Chem 2017; 237:677-684. [PMID: 28764052 DOI: 10.1016/j.foodchem.2017.06.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 04/06/2017] [Accepted: 06/02/2017] [Indexed: 11/25/2022]
Abstract
In this study, a total of 30 yeast strains belonging to the genera Dipodascus, Galactomyces, Geotrichum, Magnusiomyces and Saprochaete were investigated for volatile organic compound production using HS-SPME-GC/MS analysis. The resulting flavour profiles, including 36 esters and 6 alcohols compounds, were statistically evaluated by cluster and PCA analysis. Two main groups of strains were extracted from this analysis, namely a group with a low ability to produce flavour and a group producing mainly alcohols. Two other minor groups of strains including Saprochaete suaveolens, Geotrichum marinum and Saprochaete gigas were diverging significantly from the main groups precisely because they showed a good ability to produce a large diversity of esters. In particular, we found that the Saprochaete genus (and their closed relatives) was characterized by a high production of unsaturated esters arising from partial catabolism of branched chain amino-acids. These esters were produced by eight phylogenetically related strains of Saprochaete genus.
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Affiliation(s)
- Eric Grondin
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France; Département Génie Biologique, IUT, Université de La Réunion, Saint-Pierre, Ile de la Réunion, France
| | - Alain Shum Cheong Sing
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France
| | - Steve James
- National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
| | - Carmen Nueno-Palop
- National Collection of Yeast Cultures, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
| | - Jean Marie François
- LISBP, Université Fédérale de Toulouse, CNRS, INRA, INSA, 135 Avenue de Rangueil, F-31077 Toulouse, France
| | - Thomas Petit
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, LCSNSA, EA 2212, 15 Avenue René Cassin, 97490 Sainte Clotilde, La Réunion, France; Département Génie Biologique, IUT, Université de La Réunion, Saint-Pierre, Ile de la Réunion, France; UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité, Université de La Réunion, IUT - Saint-Pierre, La Réunion, France.
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Ozturk G, Young GM. Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans. Compr Rev Food Sci Food Saf 2017; 16:431-455. [PMID: 33371559 DOI: 10.1111/1541-4337.12264] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 03/07/2017] [Accepted: 03/07/2017] [Indexed: 11/29/2022]
Abstract
Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production for the purpose of the manufacture of modern chocolate are tied to the origin and development of cocoa bean fermentation and processing methods and the science of microbiology. To date, however, there has not been a study that discusses the impacts of both science and culture on the evolution of cocoa beans and cocoa bean processing. This work provides both a detailed overview of the evolution and historical development of cocoa, from its earliest forms to modern chocolate manufacturing, an in-depth discussion of the biochemistry of cocoa bean fermentation, as well as a compilation of primary research studies with details on fermentation methods, the scientific bases of interactions in microbial fermentations, and methods for their investigation, as well as metabolites that are produced. As a result, we present here the major microorganisms among all the ones that have been identified in previous studies. This database will aid researchers seeking standardized inoculants to drive cocoa bean fermentation, as well as serve as a guide for inventorying and assessing other food evolution-related studies regarding traditional and artisanal-based food systems.
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Affiliation(s)
- Gulustan Ozturk
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, U.S.A
| | - Glenn M Young
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, U.S.A
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The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations. Int J Food Microbiol 2016; 233:34-43. [PMID: 27322722 DOI: 10.1016/j.ijfoodmicro.2016.06.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Revised: 04/29/2016] [Accepted: 06/11/2016] [Indexed: 10/21/2022]
Abstract
The environmental yeast diversity of spontaneous cocoa bean fermentations in east Cuba was investigated. Seven fermentations, 25 equipment- and handling-related samples, and 115 environmental samples, such as flowers, leaf and cocoa pod surfaces, as well as drosophilid insects, were analysed. The basic fermentation parameters temperature and pH were recorded during five fermentations for at least six days. A total of 435 yeast isolates were identified by a combination of PCR-fingerprinting of genomic DNA with the M13 primer and sequence analysis of DNA from representative isolates, using the internal transcribed spacer region, the D1/D2 region of the large subunit rRNA gene, and an actin gene-encoding fragment, as required. Among 65 yeast species detected, Pichia manshurica and Hanseniaspora opuntiae were the most frequently isolated species, obtained from five and four fermentations, followed in frequency by Pichia kudriavzevii from two fermentations. Saccharomyces cerevisiae was isolated only occasionally. Cocoa fermentation yeast species were also present on processing equipment. The repeated isolation of a preliminarily as Yamadazyma sp. classified species, a group of strains similar to Saccharomycopsis crataegensis from fermentations and equipment, and the isolation of fifteen other potentially novel yeast species in low numbers provides material for further studies. Environmental samples showed higher yeast diversity compared to the fermentations, included the most frequent fermentation species, whereas the most frequently isolated environmental species were Candida carpophila, Candida conglobata, and Candida quercitrusa. Potential selective advantages of the most frequently isolated species were only partly explained by the physiological traits tested. For instance, tolerance to higher ethanol concentrations was more frequent in strains of Pichia spp. and S. cerevisiae compared to Hanseniaspora spp.; the ability to also assimilate ethanol might have conferred a selective advantage to Pichia spp. In contrast, high glucose tolerance was common among strains of Hanseniaspora spp., Torulaspora delbrueckii, and Candida tropicalis, among which only Hanseniaspora spp. were frequently isolated.
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Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016; 55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.
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Affiliation(s)
- Neela Badrie
- a Faculty of Food and Agriculture, Department of Food Production , The University of the West Indies , St. Augustine , Republic of Trinidad and Tobago
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Description of Martiniozyma gen. nov. and transfer of seven Candida species to Saturnispora as new combinations. Antonie van Leeuwenhoek 2015; 108:803-9. [DOI: 10.1007/s10482-015-0536-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Accepted: 07/13/2015] [Indexed: 10/23/2022]
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On the reclassification of species assigned to Candida and other anamorphic ascomycetous yeast genera based on phylogenetic circumscription. Antonie van Leeuwenhoek 2014; 106:67-84. [DOI: 10.1007/s10482-014-0170-z] [Citation(s) in RCA: 87] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 04/04/2014] [Indexed: 10/25/2022]
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Groenewald M, Coutinho T, Smith MT, van der Walt JP. Species reassignment of Geotrichum bryndzae, Geotrichum phurueaensis, Geotrichum silvicola and Geotrichum vulgare based on phylogenetic analyses and mating compatibility. Int J Syst Evol Microbiol 2012; 62:3072-3080. [PMID: 22798647 DOI: 10.1099/ijs.0.038984-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The present classification of Galactomyces and its anamorph, Geotrichum, is based on various studies that used morphology, ecology, biochemistry, DNA-DNA reassociation comparisons and gene sequencing. In this study, the identities of strains of the Centraalbureau voor Schimmelcultures yeast culture collection, as well as seven strains from South Africa, were examined by analyses of the nucleotide divergence in the internal transcribed spacer regions of the nuclear rRNA gene (nrRNA) operon, the D1/D2 domains of the 26S rRNA gene and partial actin gene sequences as well as compatibility studies. The South African strains were assigned to species in the genus Galactomyces. The phylogenetic analyses and mating studies revealed that Geotrichum silvicola and Geotrichum bryndzae are synonyms of Galactomyces candidus and that Geotrichum vulgare is a synonym of Galactomyces pseudocandidus.
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Affiliation(s)
- Marizeth Groenewald
- CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT Utrecht, The Netherlands
| | - Teresa Coutinho
- Department of Microbiology and Plant Pathology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Pretoria, South Africa
| | - Maudy Th Smith
- CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT Utrecht, The Netherlands
| | - J P van der Walt
- Department of Microbiology and Plant Pathology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Pretoria, South Africa
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Papalexandratou Z, De Vuyst L. Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis. FEMS Yeast Res 2011; 11:564-74. [PMID: 22093683 DOI: 10.1111/j.1567-1364.2011.00747.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 07/08/2011] [Accepted: 07/21/2011] [Indexed: 11/30/2022] Open
Abstract
The yeast species composition of 12 cocoa bean fermentations carried out in Brazil, Ecuador, Ivory Coast and Malaysia was investigated culture-independently. Denaturing gradient gel electrophoresis of 26S rRNA gene fragments, obtained through polymerase chain reaction with universal eukaryotic primers, was carried out with two different commercial apparatus (the DCode and CBS systems). In general, this molecular method allowed a rapid monitoring of the yeast species prevailing during fermentation. Under similar and optimal denaturing gradient gel electrophoresis conditions, the CBS system allowed a better separated band pattern than the DCode system and an unambiguous detection of the prevailing species present in the fermentation samples. The most frequent yeast species were Hanseniaspora sp., followed by Pichia kudriavzevii and Saccharomyces cerevisiae, independent of the origin of the cocoa. This indicates a restricted yeast species composition of the cocoa bean fermentation process. Exceptionally, the Ivorian cocoa bean box fermentation samples showed a wider yeast species composition, with Hyphopichia burtonii and Meyerozyma caribbica among the main representatives. Yeasts were not detected in the samples when the temperature inside the fermenting cocoa pulp-bean mass reached values higher than 45 °C or under early acetic acid production conditions.
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Affiliation(s)
- Zoi Papalexandratou
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. Food Microbiol 2011; 28:1326-38. [PMID: 21839382 DOI: 10.1016/j.fm.2011.06.003] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2011] [Revised: 05/19/2011] [Accepted: 06/01/2011] [Indexed: 11/20/2022]
Abstract
Spontaneous organic cocoa bean box fermentations were carried out on two different farms in Brazil. Physical parameters, microbial growth, bacterial species diversity [mainly lactic acid bacteria (LAB) and acetic acid bacteria (AAB)], and metabolite kinetics were monitored, and chocolates were produced from the fermented dry cocoa beans. The main end-products of the catabolism of the pulp substrates (glucose, fructose, and citric acid) by yeasts, LAB, and AAB were ethanol, lactic acid, mannitol, and/or acetic acid. Lactobacillus fermentum and Acetobacter pasteurianus were the predominating bacterial species of the fermentations as revealed through (GTG)(5)-PCR fingerprinting of isolates and PCR-DGGE of 16S rRNA gene PCR amplicons of DNA directly extracted from fermentation samples. Fructobacillus pseudoficulneus, Lactobacillus plantarum, and Acetobacter senegalensis were among the prevailing species during the initial phase of the fermentations. Also, three novel LAB species were found. This study emphasized the possible participation of Enterobacteriaceae in the cocoa bean fermentation process. Tatumella ptyseos and Tatumella citrea were the prevailing enterobacterial species in the beginning of the fermentations as revealed by 16S rRNA gene-PCR-DGGE. Finally, it turned out that control over a restricted bacterial species diversity during fermentation through an ideal post-harvest handling of the cocoa beans will allow the production of high-quality cocoa and chocolates produced thereof, independent of the fermentation method or farm.
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Current awareness on yeast. Yeast 2010. [DOI: 10.1002/yea.1724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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