Fermentation of Cocoa Beans in Ghana Bacteria Involved in Spontaneous Heap of Lactic Acid Bacteria and Acetic Acid Dynamics and Biodiversity of Populations
نویسندگان
چکیده
Published Ahead of Print 2 February 2007. 10.1128/AEM.02189-06. 2007, 73(6):1809. DOI: Appl. Environ. Microbiol. Vancanneyt and Luc De Vuyst Cleenwerck, Peter Vandamme, Jemmy S. Takrama, Marc Nicholas Camu, Tom De Winter, Kristof Verbrugghe, Ilse Fermentation of Cocoa Beans in Ghana Bacteria Involved in Spontaneous Heap of Lactic Acid Bacteria and Acetic Acid Dynamics and Biodiversity of Populations
منابع مشابه
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach...
متن کاملImprovement of Cocoa Beans Fermentation by LAB Starter Addition
Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...
متن کاملThe microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.
Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in a process leading to cocoa beans with the characteristic cocoa flavour and taste. The microbiology of Ghanaian cocoa fermentations was investigated using culture-dependent and culture-independent met...
متن کاملBacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam
There are five main groups of microorganisms that participate in fermenting cocoa: filamentous fungi, yeasts, lactic acid bacteria, acetic acid bacteria, and various Bacillus species [1]. Fungi, yeasts, lactic acid bacteria, and acetic acid bacteria are active mainly in the first stage (from 0 to 48h). Yeasts convert sugar from the mucilage of cocoa beans into alcohol, and break the pectin down...
متن کاملYeast diversity of Ghanaian cocoa bean heap fermentations.
The fermentation of the Theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. An assessment of the microbial community of cocoa bean heap fermentations in Ghana resulted in 91 yeast isolates. These were grouped by PCR-fingerprinting with the primer M13. Representative isolates were identified using t...
متن کامل