Literature DB >> 21803901

Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.

Timothy Lefeber1, Maarten Janssens, Frédéric Moens, William Gobert, Luc De Vuyst.   

Abstract

Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.

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Year:  2011        PMID： 21803901      PMCID： PMC3187162          DOI： 10.1128/AEM.00594-11

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  19 in total

1.  Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation.

Authors:  Katrien De Bruyne; Nicholas Camu; Karen Lefebvre; Luc De Vuyst; Peter Vandamme
Journal:  Int J Syst Evol Microbiol       Date:  2008-12       Impact factor: 2.747

2.  1H NMR study of fermented cocoa (Theobroma cacao L.) beans.

Authors:  Augusta Caligiani; Domenico Acquotti; Martina Cirlini; Gerardo Palla
Journal:  J Agric Food Chem       Date:  2010-11-03       Impact factor: 5.279

3.  Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.

Authors:  Nicholas Camu; Tom De Winter; Kristof Verbrugghe; Ilse Cleenwerck; Peter Vandamme; Jemmy S Takrama; Marc Vancanneyt; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2007-02-02       Impact factor: 4.792

4.  The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods.

Authors:  D S Nielsen; O D Teniola; L Ban-Koffi; M Owusu; T S Andersson; W H Holzapfel
Journal:  Int J Food Microbiol       Date:  2006-12-08       Impact factor: 5.277

5.  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.

Authors:  Nicholas Camu; Angel González; Tom De Winter; Ann Van Schoor; Katrien De Bruyne; Peter Vandamme; Jemmy S Takrama; Solomon K Addo; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2007-11-09       Impact factor: 4.792

6.  Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem.

Authors:  G Vrancken; T Rimaux; L De Vuyst; F Leroy
Journal:  Int J Food Microbiol       Date:  2008-08-08       Impact factor: 5.277

7.  The microbial ecology of cocoa bean fermentations in Indonesia.

Authors:  Made M Ardhana; Graham H Fleet
Journal:  Int J Food Microbiol       Date:  2003-09-01       Impact factor: 5.277

8.  Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.

Authors:  Roel Van der Meulen; Ilse Scheirlinck; Ann Van Schoor; Geert Huys; Marc Vancanneyt; Peter Vandamme; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2007-06-08       Impact factor: 4.792

9.  Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations.

Authors:  Katrien De Bruyne; Nicholas Camu; Luc De Vuyst; Peter Vandamme
Journal:  Int J Syst Evol Microbiol       Date:  2009-01       Impact factor: 2.747

10.  Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products.

Authors:  Sylvie Ducki; Javier Miralles-Garcia; Albert Zumbé; Antonio Tornero; David M Storey
Journal:  Talanta       Date:  2007-09-02       Impact factor: 6.057
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  9 in total

1.  Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.

Authors:  Frédéric Moens; Timothy Lefeber; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2014-01-10       Impact factor: 4.792

Review 2.  Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies.

Authors:  Jéssica A Viesser; Gilberto V de Melo Pereira; Dão Pedro de Carvalho Neto; Gabriel R Favero; Júlio Cesar de Carvalho; Aristóteles Goés-Neto; Hervé Rogez; Carlos R Soccol
Journal:  World J Microbiol Biotechnol       Date:  2021-06-16       Impact factor: 3.312

3.  Core fluxome and metafluxome of lactic acid bacteria under simulated cocoa pulp fermentation conditions.

Authors:  Philipp Adler; Christoph Josef Bolten; Katrin Dohnt; Carl Erik Hansen; Christoph Wittmann
Journal:  Appl Environ Microbiol       Date:  2013-07-12       Impact factor: 4.792

4.  The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions.

Authors:  Philipp Adler; Lasse Jannis Frey; Antje Berger; Christoph Josef Bolten; Carl Erik Hansen; Christoph Wittmann
Journal:  Appl Environ Microbiol       Date:  2014-08       Impact factor: 4.792

5.  Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem.

Authors:  Koen Illeghems; Luc De Vuyst; Stefan Weckx
Journal:  BMC Genomics       Date:  2013-08-01       Impact factor: 3.969

6.  Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity.

Authors:  Koen Illeghems; Luc De Vuyst; Zoi Papalexandratou; Stefan Weckx
Journal:  PLoS One       Date:  2012-05-29       Impact factor: 3.240

7.  Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps.

Authors:  Cristian Díaz-Muñoz; Dario Van de Voorde; Andrea Comasio; Marko Verce; Carlos Eduardo Hernandez; Stefan Weckx; Luc De Vuyst
Journal:  Front Microbiol       Date:  2021-01-11       Impact factor: 5.640

8.  Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters.

Authors:  Dea Korcari; Giovanni Ricci; Alberto Fanton; Davide Emide; Alberto Barbiroli; Maria Grazia Fortina
Journal:  J Appl Microbiol       Date:  2022-07-02       Impact factor: 4.059

9.  Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes.

Authors:  Koen Illeghems; Luc De Vuyst; Stefan Weckx
Journal:  BMC Genomics       Date:  2015-10-12       Impact factor: 3.969
  9 in total

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