Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.
- Author
- Nicholas Camu, Angel González, Tom De Winter, An Van Schoor, Katrien De Bruyne (UGent) , Peter Vandamme (UGent) , Jemmy S. Takrama, Solomon K. Addo and Luc De Vuyst
- Organization
- Abstract
- The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-626965
- MLA
- Camu, Nicholas, et al. “Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 74, no. 1, 2008, pp. 86–98, doi:10.1128/AEM.01512-07.
- APA
- Camu, N., González, A., De Winter, T., Van Schoor, A., De Bruyne, K., Vandamme, P., … De Vuyst, L. (2008). Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 74(1), 86–98. https://doi.org/10.1128/AEM.01512-07
- Chicago author-date
- Camu, Nicholas, Angel González, Tom De Winter, An Van Schoor, Katrien De Bruyne, Peter Vandamme, Jemmy S. Takrama, Solomon K. Addo, and Luc De Vuyst. 2008. “Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 74 (1): 86–98. https://doi.org/10.1128/AEM.01512-07.
- Chicago author-date (all authors)
- Camu, Nicholas, Angel González, Tom De Winter, An Van Schoor, Katrien De Bruyne, Peter Vandamme, Jemmy S. Takrama, Solomon K. Addo, and Luc De Vuyst. 2008. “Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 74 (1): 86–98. doi:10.1128/AEM.01512-07.
- Vancouver
- 1.Camu N, González A, De Winter T, Van Schoor A, De Bruyne K, Vandamme P, et al. Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2008;74(1):86–98.
- IEEE
- [1]N. Camu et al., “Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.,” APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 74, no. 1, pp. 86–98, 2008.
@article{626965,
abstract = {{The influence of turning and environmental contamination on six spontaneous cocoa bean heap fermentations performed in Ghana was studied through a multiphasic approach, encompassing both microbiological (culture-dependent and culture-independent techniques) and metabolite target analyses. A sensory analysis of chocolate made from the fermented, dried beans was performed as well. Only four clusters were found among the isolates of acetic acid bacteria (AAB) identified: Acetobacter pasteurianus, Acetobacter ghanensis, Acetobacter senegalensis, and a potential new Acetobacter lovaniensis-like species. Two main clusters were identified among the lactic acid bacteria (LAB) isolated, namely, Lactobacillus plantarum and Lactobacillus fermentum. No differences in biodiversity of LAB and AAB were seen for fermentations carried out at the farm and factory sites, indicating the cocoa pod surfaces and not the general environment as the main inoculum for spontaneous cocoa bean heap fermentation. Turning of the heaps enhanced aeration and increased the relative population size of AAB and the production of acetic acid. This in turn gave a more sour taste to chocolate made from these beans. Bitterness was reduced through losses of polyphenols and alkaloids upon fermentation and cocoa bean processing.}},
author = {{Camu, Nicholas and González, Angel and De Winter, Tom and Van Schoor, An and De Bruyne, Katrien and Vandamme, Peter and Takrama, Jemmy S. and Addo, Solomon K. and De Vuyst, Luc}},
issn = {{0099-2240}},
journal = {{APPLIED AND ENVIRONMENTAL MICROBIOLOGY}},
language = {{eng}},
number = {{1}},
pages = {{86--98}},
title = {{Influence of turning and environmental contamination on the dynamics of populations of lactic acid and acetic acid bacteria involved in spontaneous cocoa bean heap fermentation in Ghana.}},
url = {{http://doi.org/10.1128/AEM.01512-07}},
volume = {{74}},
year = {{2008}},
}
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