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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle (UGent) , José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki (UGent) , et al.
(2023) FOOD MICROBIOLOGY. 109.
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Abstract
Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three different starter culture mixtures compared with spontaneous fermentation, regarding microbial community, substrate consumption, and metabolite production dynamics, including volatile organic compound (VOC) and phytochemical compositions, as well as compositions of the cocoa beans after fermentation, cocoa liquors, and chocolates. The inoculated H. opuntiae strain was unable to prevail over background yeasts present in the fermenting cocoa pulp-bean mass. It led to under-fermented cocoa beans after four days of fermentation, which was however reflected in higher levels of polyphenols. Cocoa fermentation processes inoculated with a Saccharomyces cerevisiae strain enhanced flavour production during the fermentation and drying steps, which was reflected in richer and more reproducible aroma profiles of the cocoa liquors and chocolates. Sensory analysis of the cocoa liquors and chocolates further demonstrated that S. cerevisiae led to more acidic notes compared to spontaneous fermentation, as a result of an advanced fermentation degree. Finally, different VOC profiles were found in the cocoa beans throughout the whole chocolate production chain, depending on the fermentation process.
Keywords
Cocoa fermentation, Yeasts, Cocoa beans, Flavour, Phytochemicals, Chocolate, THEOBROMA-CACAO L., LACTIC-ACID BACTERIA, VOLATILE COMPOUNDS, TORULASPORA-DELBRUECKII, POLYPHENOLIC COMPOUNDS, MICROBIAL COMMUNITIES, GEOGRAPHICAL ORIGIN, SENSORY ATTRIBUTES, YEAST DIVERSITY, FLAVOR

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MLA
Díaz-Muñoz, Cristian, et al. “An In-Depth Multiphasic Analysis of the Chocolate Production Chain, from Bean to Bar, Demonstrates the Superiority of Saccharomyces Cerevisiae over Hanseniaspora Opuntiae as Functional Starter Culture during Cocoa Fermentation.” FOOD MICROBIOLOGY, vol. 109, 2023, doi:10.1016/j.fm.2022.104115.
APA
Díaz-Muñoz, C., Van de Voorde, D., Tuenter, E., Lemarcq, V., Van de Walle, D., Soares Maio, J. P., … De Vuyst, L. (2023). An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation. FOOD MICROBIOLOGY, 109. https://doi.org/10.1016/j.fm.2022.104115
Chicago author-date
Díaz-Muñoz, Cristian, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, et al. 2023. “An In-Depth Multiphasic Analysis of the Chocolate Production Chain, from Bean to Bar, Demonstrates the Superiority of Saccharomyces Cerevisiae over Hanseniaspora Opuntiae as Functional Starter Culture during Cocoa Fermentation.” FOOD MICROBIOLOGY 109. https://doi.org/10.1016/j.fm.2022.104115.
Chicago author-date (all authors)
Díaz-Muñoz, Cristian, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle, José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki, Stefan Weckx, Luc Pieters, Koen Dewettinck, and Luc De Vuyst. 2023. “An In-Depth Multiphasic Analysis of the Chocolate Production Chain, from Bean to Bar, Demonstrates the Superiority of Saccharomyces Cerevisiae over Hanseniaspora Opuntiae as Functional Starter Culture during Cocoa Fermentation.” FOOD MICROBIOLOGY 109. doi:10.1016/j.fm.2022.104115.
Vancouver
1.
Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, et al. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation. FOOD MICROBIOLOGY. 2023;109.
IEEE
[1]
C. Díaz-Muñoz et al., “An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation,” FOOD MICROBIOLOGY, vol. 109, 2023.
@article{01HWCNPM6MZCW83NM90MXTM5VZ,
  abstract     = {{Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three different starter culture mixtures compared with spontaneous fermentation, regarding microbial community, substrate consumption, and metabolite production dynamics, including volatile organic compound (VOC) and phytochemical compositions, as well as compositions of the cocoa beans after fermentation, cocoa liquors, and chocolates. The inoculated H. opuntiae strain was unable to prevail over background yeasts present in the fermenting cocoa pulp-bean mass. It led to under-fermented cocoa beans after four days of fermentation, which was however reflected in higher levels of polyphenols. Cocoa fermentation processes inoculated with a Saccharomyces cerevisiae strain enhanced flavour production during the fermentation and drying steps, which was reflected in richer and more reproducible aroma profiles of the cocoa liquors and chocolates. Sensory analysis of the cocoa liquors and chocolates further demonstrated that S. cerevisiae led to more acidic notes compared to spontaneous fermentation, as a result of an advanced fermentation degree. Finally, different VOC profiles were found in the cocoa beans throughout the whole chocolate production chain, depending on the fermentation process.}},
  articleno    = {{104115}},
  author       = {{Díaz-Muñoz, Cristian and Van de Voorde, Dario and Tuenter, Emmy and Lemarcq, Valérie and Van de Walle, Davy and Soares Maio, José Pedro and Mencía, Alejandra and Hernandez, Carlos Eduardo and Comasio, Andrea and Sioriki, Eleni and Weckx, Stefan and Pieters, Luc and Dewettinck, Koen and De Vuyst, Luc}},
  issn         = {{0740-0020}},
  journal      = {{FOOD MICROBIOLOGY}},
  keywords     = {{Cocoa fermentation,Yeasts,Cocoa beans,Flavour,Phytochemicals,Chocolate,THEOBROMA-CACAO L.,LACTIC-ACID BACTERIA,VOLATILE COMPOUNDS,TORULASPORA-DELBRUECKII,POLYPHENOLIC COMPOUNDS,MICROBIAL COMMUNITIES,GEOGRAPHICAL ORIGIN,SENSORY ATTRIBUTES,YEAST DIVERSITY,FLAVOR}},
  language     = {{eng}},
  pages        = {{24}},
  title        = {{An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation}},
  url          = {{http://doi.org/10.1016/j.fm.2022.104115}},
  volume       = {{109}},
  year         = {{2023}},
}
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