PMID: 9546184Apr 18, 1998Paper

Cocoa fermentations conducted with a defined microbial cocktail inoculum

Applied and Environmental Microbiology
R F Schwan

Abstract

Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast, Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis and Lactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Gluconobacter oxydans subsp. suboxydans. The parameters measured were cell counts (for yeasts, filamentous fungi, lactic acid bacteria, acetic acid bacteria, and spore formers, including reisolation and identification of all residual cell types), sugar, ethanol, acetic acid, and lactic acid contents (and contents of other organic acids), pH, and temperature. A cut test for bean quality and a sensorial analysis of chocolate made from the beans were also performed. The natural fermentation mimicked exactly the conditions in 800-kg boxes on farms. The aseptic box remained largely free of microflora throughout the study, and no significant biochemical c...Continue Reading

Citations

Aug 31, 2000·Applied and Environmental Microbiology·N ben Omar, F Ampe
May 1, 2020·Frontiers in Microbiology·Mauricio Edilberto Pacheco-MontealegreAlejandro Caro-Quintero
Jul 8, 2015·Applied and Environmental Microbiology·Esther MeersmanKevin J Verstrepen
May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Jan 24, 2008·Current Microbiology·Melanie KostinekCharles M A P Franz
Apr 30, 2014·Annual Review of Microbiology·Jan Steensels, Kevin J Verstrepen
Jan 9, 2016·Journal of Applied Microbiology·Luc De Vuyst, Stefan Weckx
Apr 1, 2020·AIMS Microbiology·Maria ParapouliEfstathios Hatziloukas
Feb 5, 2005·FEMS Yeast Research·Lene JespersenMogens Jakobsen
Oct 7, 2004·Critical Reviews in Food Science and Nutrition·Rosane F Schwan, Alan E Wheals
Nov 21, 2008·Nutrition Reviews·Andrew McSheaMark A Smith
Apr 23, 2013·Applied Microbiology and Biotechnology·Maria Eugenia OrtizFernanda Mozzi
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Maribel Alexandra Quelal-VásconezJosé Manuel Barat
Dec 12, 2017·BioMed Research International·Wallace Felipe Blohem PessoaCarla Cristina Romano
Feb 19, 2019·Heliyon·Efraín M Castro-AlayoFiorella P Cardenas-Toro
May 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Gulustan Ozturk, Glenn M Young
Nov 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Tomy J Gutiérrez
May 10, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Igor Magalhães da Veiga MoreiraRosane Freitas Schwan
Apr 23, 2021·Scientific Reports·Miguel Fernández-NiñoAndrés Fernando González Barrios
May 20, 2021·Journal of Food Science·Silvia Juliana MartinezRosane Freitas Schwan
Jun 17, 2021·World Journal of Microbiology & Biotechnology·Jéssica A ViesserCarlos R Soccol
Oct 17, 2017·Journal of Agricultural and Food Chemistry·Esther MeersmanJan Steensels
Oct 31, 2020·International Journal of Food Microbiology·Christelle KouaméChristian Mestres
Oct 3, 2021·Journal of Applied Microbiology·Cristian Díaz-Muñoz, Luc De Vuyst

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