Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role cocoa bean through their acetic production. initiate the development of some flavor precursors that necessary for organoleptic quality cocoa, beans’ color. The starter cultures with local strains would enable preservation microbial biodiversity each country cocoa-producing areas, also control fermentation. This approach could avoid standardization producing countries. One hundred thirty were isolated from three different countries, identified based on 16S rRNA gene sequence. predominate grown a pulp simulation medium (CPSM-AAB) order to compare physiological traits regarding specific growth rate, ethanol lactic consumption, production, relative preferences carbon sources. Finally, intraspecific diversity was then assessed analysis genomic polymorphism by (GTG)5-PCR fingerprinting. Our results showed Acetobacter pasteurianus most recovered species all origins, 86 isolates out 130 cultures. A great similarity observed between according characterization polymorphisms. However, multi-parametric clustering groups highlighted differences basic metabolism, such as efficiency converting substrates acetate, affinity ethanol. A. behaviors ability oxidize into acid, preference substrate. impact these should be investigated, considered criterion selection starters.