Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

Detalhes bibliográficos
Autor(a) principal: Moreira, Igor
Data de Publicação: 2021
Outros Autores: Costa, Jéssica, Vilela, Leonardo, Lima, Nelson, Santos, Cledir, Schwan, Rosane
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/73406
Resumo: "Published online in Wiley Online Library: 10 February 2021"
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spelling Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavourCocoa fermentationGC-MSMALDI-TOF MSProtein profileYeast co-cultureGC&#8211MSMALDI&#8208TOF MSyeast co&#8208cultureScience & Technology"Published online in Wiley Online Library: 10 February 2021"BACKGROUND Fermented cocoa beans (Theobroma cacao L.) is a pivotal raw material for chocolate production. A cocktail yeast applied in the cocoa fermentation process can promote the formation of the pleasant metabolites. Saccharomyces, Pichia, and Hanseniaspora have been widely used in fermentation to improve the final product organoleptic profile. Highlighting that fermentation is a critical point for chocolate flavour precursors production. This study aims to evaluate the impact of Pichia kluyveri and Saccharomyces cerevisiae strains as starters cultures on the two cocoa hybrids fermentation FA13 and CEPEC2002. RESULTS During fermentation processes, volatile organic compounds (VOCs) and protein profiles were assessed. Chocolates produced were also assessed regarding the presence of VOCs. Eighty VOCs were identified by gas chromatography coupled to mass spectrometry analysis (HS-SPME GC-MS). Mass spectrometry by the MALDI-TOF technique provided the protein profiles evolution over fermentation and showed they changed with inoculation type (spontaneous vs. inoculated fermentation). Chocolate obtained by FA13 inoculated with S. cerevisiae strain contained higher organics acids amount, being categorised sourer than chocolate produced by spontaneous fermentation of FA13. CEPEC2002 inoculated with S. cerevisiae strain in co-culture with P. kluyveri strain generated less sour and sweeter chocolate than spontaneous fermentation only. CONCLUSION Chocolates from inoculated assays with starter cultures were more accepted by evaluators. Highlighting that P. kluyveri and S. cerevisiae influence the composition of VOCs. Besides, protein profiles also changed throughout fermentation. Further investigation should be conducted to clarify protein degradation dynamics during inoculated fermentations to defining which of both microbial cultures positively affect the chocolate sensory characteristics.The authors thank CNPq/Brazil, FAPEMIG/Brazil and CAPES/Brazil for scholarships, and Fazendas Reunidas Vale do Juliana (Bahia, Brazil). CS thanks Universidad de La Frontera/Chile for partial funding from Project PIA19-0001.info:eu-repo/semantics/publishedVersionWiley-BlackwellUniversidade do MinhoMoreira, IgorCosta, JéssicaVilela, LeonardoLima, NelsonSantos, CledirSchwan, Rosane2021-08-152021-08-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/73406engMoreira, Igor; Costa, Jéssica; Vilela, Leonardo; Lima, Nelson; Santos, Cledir; Schwan, Rosane, Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. Journal of the Science of Food and Agriculture, 101(10), 4409-4419, 20210022-51421097-001010.1002/jsfa.1108233421137https://onlinelibrary.wiley.com/journal/10970010info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:53:19Zoai:repositorium.sdum.uminho.pt:1822/73406Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:52:39.695967Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
title Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
spellingShingle Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
Moreira, Igor
Cocoa fermentation
GC-MS
MALDI-TOF MS
Protein profile
Yeast co-culture
GC&#8211
MS
MALDI&#8208
TOF MS
yeast co&#8208
culture
Science & Technology
title_short Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
title_full Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
title_fullStr Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
title_full_unstemmed Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
title_sort Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour
author Moreira, Igor
author_facet Moreira, Igor
Costa, Jéssica
Vilela, Leonardo
Lima, Nelson
Santos, Cledir
Schwan, Rosane
author_role author
author2 Costa, Jéssica
Vilela, Leonardo
Lima, Nelson
Santos, Cledir
Schwan, Rosane
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Moreira, Igor
Costa, Jéssica
Vilela, Leonardo
Lima, Nelson
Santos, Cledir
Schwan, Rosane
dc.subject.por.fl_str_mv Cocoa fermentation
GC-MS
MALDI-TOF MS
Protein profile
Yeast co-culture
GC&#8211
MS
MALDI&#8208
TOF MS
yeast co&#8208
culture
Science & Technology
topic Cocoa fermentation
GC-MS
MALDI-TOF MS
Protein profile
Yeast co-culture
GC&#8211
MS
MALDI&#8208
TOF MS
yeast co&#8208
culture
Science & Technology
description "Published online in Wiley Online Library: 10 February 2021"
publishDate 2021
dc.date.none.fl_str_mv 2021-08-15
2021-08-15T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/73406
url http://hdl.handle.net/1822/73406
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Moreira, Igor; Costa, Jéssica; Vilela, Leonardo; Lima, Nelson; Santos, Cledir; Schwan, Rosane, Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. Journal of the Science of Food and Agriculture, 101(10), 4409-4419, 2021
0022-5142
1097-0010
10.1002/jsfa.11082
33421137
https://onlinelibrary.wiley.com/journal/10970010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799133119252529152

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