Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia

Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa be...

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Main Authors:	Lozano Tovar, María Denis, Tibasosa, Geraldine, González, Carlos Mario, Ballestas Álvarez, Karen Lorena, López Hernández, Martha del Pilar, Rodriguez, Fernando
Format:	article
Language:	Inglés
Published:	Indonesian Coffee and Cocoa Research Institute 2024
Subjects:	Cocoa bean Fermentation Theobroma Microorganisms Arreglo y sistemas de cultivo - F08 Theobroma cacao Cultivo Fermentación Microorganismo Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4807
Online Access:	https://www.ccrjournal.com/index.php/ccrj/article/view/443 http://hdl.handle.net/20.500.12324/39725 https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i3.443

id	RepoAGROSAVIA39725
record_format	dspace
institution	Corporación Colombiana de Investigación Agropecuaria
collection	Repositorio AGROSAVIA
language	Inglés
topic	Cocoa bean Fermentation Theobroma Microorganisms Arreglo y sistemas de cultivo - F08 Theobroma cacao Cultivo Fermentación Microorganismo Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4807
spellingShingle	Cocoa bean Fermentation Theobroma Microorganisms Arreglo y sistemas de cultivo - F08 Theobroma cacao Cultivo Fermentación Microorganismo Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4807 Lozano Tovar, María Denis Tibasosa, Geraldine González, Carlos Mario Ballestas Álvarez, Karen Lorena López Hernández, Martha del Pilar Rodriguez, Fernando Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia
description	Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa. Article Details
format	article
author	Lozano Tovar, María Denis Tibasosa, Geraldine González, Carlos Mario Ballestas Álvarez, Karen Lorena López Hernández, Martha del Pilar Rodriguez, Fernando
author_facet	Lozano Tovar, María Denis Tibasosa, Geraldine González, Carlos Mario Ballestas Álvarez, Karen Lorena López Hernández, Martha del Pilar Rodriguez, Fernando
author_sort	Lozano Tovar, María Denis
title	Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia
title_short	Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia
title_full	Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia
title_fullStr	Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia
title_full_unstemmed	Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia
title_sort	isolation and identification of microbial species found in cocoafermentation as microbial starter culture candidatesfor cocoa bean fermentation in colombia
publisher	Indonesian Coffee and Cocoa Research Institute
publishDate	2024
url	https://www.ccrjournal.com/index.php/ccrj/article/view/443 http://hdl.handle.net/20.500.12324/39725 https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i3.443
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spelling	RepoAGROSAVIA397252024-08-01T03:02:13Z Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia Lozano Tovar, María Denis Tibasosa, Geraldine González, Carlos Mario Ballestas Álvarez, Karen Lorena López Hernández, Martha del Pilar Rodriguez, Fernando Cocoa bean Fermentation Theobroma Microorganisms Arreglo y sistemas de cultivo - F08 Theobroma cacao Cultivo Fermentación Microorganismo Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_4807 Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with the potential to improve the quality of cocoa beans. Fermentation experimentswere conducted on farms located in Maceo (Antioquia), San Vicente de Chucurí (Santander), and Rivera and Algeciras (Huila), Colombia. Yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and mesophilic aerobic microorganisms were obtained from different fermentation batches. The growth of these microorganismswas tested in six treatments as follows: 50% cocoa pulp agar (CPA), high concentrations of glucose (10%), ethanol (5%), and acetic acid (7%), an acidic pH of 3.0, and a high temperature of 50oC for 24 h. The isolates with the highest growth were identified by 18S and 16S rRNA gene analysis, revealing a high diversity ofspecies associated with cocoa fermentation, including eight species of yeasts (Debaryomyces hansenii, Meyerozyma guillermondii, Wickerhanomyces anomalus, Pichia guillermondii, Pichia kudriavzevii, Trichosporon asahii, Candida parapsilosis, and Pichia manshurica), six species of LAB (Pediococcus acidilactici, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus farraginis, Lactobacillus rhamnosus, and Leuconostoc mesenteroides), four species of AAB (Gluconobacter japonicus, Acetobacter tropicalis, Acetobacter pasteurianus, and Acetobacter malorum/tropicalis), and three species of Bacillus spp. (Bacillusaryabhattai /megaterium, Bacillus subtilis, and Bacillus coagulans). In general, microbial populations increased in cocoa batches after 12 h of fermentation and decreased after 84-96 h. All the yeast isolates grew in 10% glucose and CPA, 85.7% in 5% ethanol, and 95% at a pH of 3.0. All the yeast isolates were affectedby 7% acetic acid and incubation at 50oC for 24 h. Eighty-five percent of the LAB grew in 10% glucose, 100% in 5% ethanol, 42.8% in CPA, 64% at a pH of 3.0, and 35.7% grew after being exposed to 50oC for 24 h; all were affected by 7% acetic acid. As for the AAB, 100% grew in 10% glucose, 71% in 7% ethanol, 100% grew in CPA, in 7% acetic acid, and at a pH of 3.0, while 100% were affected by incubation at 50oC. Three yeast isolates, W. anomalus, D. hansenii and M. guillermondii, three LAB isolates, P. acidilactici, L. brevis, and L. plantarum, and three AAB isolates, A. tropicalis, A. pasteurianus and G. japonicus, were selected as promising strains to be used in a microbial starter culture for cocoa bean fermentation to improve the organoleptic quality of cocoa. 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Isolation and Identification of Microbial Species Found in CocoaFermentation as Microbial Starter Culture Candidatesfor Cocoa Bean Fermentation in Colombia

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