Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.

Current Microbiology
Melanie KostinekCharles M A P Franz

Abstract

The fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. So far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both phenotypic and genotypic characterization techniques into account. In our study, we characterized predominant lactic acid bacteria from cocoa fermentations in Nigeria, using a combination of phenotypic tests, repetitive extragenic palindromic PCR, and sequencing of the 16S rRNA gene of representative strains for accurate species identification. Thus, of a total of 193 lactic acid bacteria (LAB) strains isolated from common media used to cultivate LAB, 40 (20.7%) were heterofermentative and consisted of either L. brevis or L. fermentum strains. The majority of the isolates were homofermentative rods (110 strains; 57% of isolates) which were characterized as L. plantarum strains. The homofermentative cocci consisted predominantly of 35 (18.1% of isolates) Pediococcus acidilactici strains. Thus, the LAB populations derived from these media in this study were accurately described. This...Continue Reading

References

Apr 18, 1998·Applied and Environmental Microbiology·R F Schwan
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Citations

Jan 28, 2014·International Journal of Food Microbiology·Van Thi Thuy HoGraham Fleet
Feb 19, 2013·International Journal of Food Microbiology·Petros A MaragkoudakisViviana Corich
Jun 1, 2015·Journal of Microbiological Methods·Livia SchwendimannSusanne Miescher Schwenninger
Apr 19, 2015·International Journal of Food Microbiology·Van Thi Thuy HoGraham Fleet
Dec 24, 2014·Journal of Biotechnology·Zhihong SunHeping Zhang
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Neela BadrieMarek Sikora
Jan 9, 2016·Journal of Applied Microbiology·Luc De Vuyst, Stefan Weckx
Jul 28, 2016·Letters in Applied Microbiology·Susanne Miescher SchwenningerCorinne Gantenbein-Demarchi
Mar 2, 2018·Applied Microbiology and Biotechnology·Edwina RomanensSusanne Miescher Schwenninger
Dec 24, 2008·The British Journal of Nutrition·Katsuhiko YokoiMiki Otagi
May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Nov 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Tomy J Gutiérrez
May 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Gulustan Ozturk, Glenn M Young
May 16, 2021·Applied and Environmental Microbiology·Jatziri Mota-GutierrezLuca Cocolin

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