Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/43316 |
Resumo: | Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA CHBB 8.12 as starter cultures were assessed, and compared with spontaneous fermentation. The microbial succession was identified using polyphasic approach including classical morphological and biochemical assays, and Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF). Overall 873 colonies were isolated, 445 (51%) strains were isolated from the spontaneous fermentation, while 428 (49%) strains were isolated from the inoculated fermentation. The dominant yeast in both fermentation processes were S. cerevisiae and Candida magnolia. L. fermentum and Pediococcus acidilactici were detected in both fermentations, whereas L. coryniformis, L. curvatus, L. mali, L. plantarum, and L. sakei were isolated from the spontaneous fermentation only. Acinetobacter sp., Gluconobacter oxydans, and Acetobacter pasteurianus were isolated from both the fermentation processes. Chocolate produced from the spontaneous fermentative process presented dominance of the bitter flavour, while obtained through inoculated fermentation process presented bitter, astringent and acid as dominant flavours. Cocoa inoculation with S. cerevisiae and L. fermentum affected the sensory quality of the produced chocolate. The microbial inoculation influenced on fermentation and therefore the final product. |
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Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolateTheobroma cacao L.FermentationMALDI-TOF MSTemporal dominance of sensationsMicrobial successionScience & TechnologyDynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA CHBB 8.12 as starter cultures were assessed, and compared with spontaneous fermentation. The microbial succession was identified using polyphasic approach including classical morphological and biochemical assays, and Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF). Overall 873 colonies were isolated, 445 (51%) strains were isolated from the spontaneous fermentation, while 428 (49%) strains were isolated from the inoculated fermentation. The dominant yeast in both fermentation processes were S. cerevisiae and Candida magnolia. L. fermentum and Pediococcus acidilactici were detected in both fermentations, whereas L. coryniformis, L. curvatus, L. mali, L. plantarum, and L. sakei were isolated from the spontaneous fermentation only. Acinetobacter sp., Gluconobacter oxydans, and Acetobacter pasteurianus were isolated from both the fermentation processes. Chocolate produced from the spontaneous fermentative process presented dominance of the bitter flavour, while obtained through inoculated fermentation process presented bitter, astringent and acid as dominant flavours. Cocoa inoculation with S. cerevisiae and L. fermentum affected the sensory quality of the produced chocolate. The microbial inoculation influenced on fermentation and therefore the final product.The authors thank the following Brazilian agencies Conselho Nacional de Desenvolvimento Científico e Tecnológico of Brasil (CNPQ), Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for scholarships, and Fazendas Reunidas Vale do Juliana (Igrapiúna, Bahia, Brazil) for sample collection.ElsevierUniversidade do MinhoMiguel, M. G. C. P.Reis, L. V. C.Efraim, P.Santos, CledirLima, NelsonSchwan, Rosane F.2017-042017-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/43316engMiguel, M. G. C. P.; Reis, L. V. C.; Efraim, P.; Santos, C.; Lima, Nelson; Schwan, R. F., Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. LWT - Food Science and Technology, 77, 362-369, 20170023-64380023-643810.1016/j.lwt.2016.11.076http://www.journals.elsevier.com/lwt-food-science-and-technology/info: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:RCAAP2023-07-21T11:58:29Zoai:repositorium.sdum.uminho.pt:1822/43316Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:48:13.669556Repositório 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 |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
title |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
spellingShingle |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate Miguel, M. G. C. P. Theobroma cacao L. Fermentation MALDI-TOF MS Temporal dominance of sensations Microbial succession Science & Technology |
title_short |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
title_full |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
title_fullStr |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
title_full_unstemmed |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
title_sort |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate |
author |
Miguel, M. G. C. P. |
author_facet |
Miguel, M. G. C. P. Reis, L. V. C. Efraim, P. Santos, Cledir Lima, Nelson Schwan, Rosane F. |
author_role |
author |
author2 |
Reis, L. V. C. Efraim, P. Santos, Cledir Lima, Nelson Schwan, Rosane F. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Miguel, M. G. C. P. Reis, L. V. C. Efraim, P. Santos, Cledir Lima, Nelson Schwan, Rosane F. |
dc.subject.por.fl_str_mv |
Theobroma cacao L. Fermentation MALDI-TOF MS Temporal dominance of sensations Microbial succession Science & Technology |
topic |
Theobroma cacao L. Fermentation MALDI-TOF MS Temporal dominance of sensations Microbial succession Science & Technology |
description |
Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA CHBB 8.12 as starter cultures were assessed, and compared with spontaneous fermentation. The microbial succession was identified using polyphasic approach including classical morphological and biochemical assays, and Matrix Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF). Overall 873 colonies were isolated, 445 (51%) strains were isolated from the spontaneous fermentation, while 428 (49%) strains were isolated from the inoculated fermentation. The dominant yeast in both fermentation processes were S. cerevisiae and Candida magnolia. L. fermentum and Pediococcus acidilactici were detected in both fermentations, whereas L. coryniformis, L. curvatus, L. mali, L. plantarum, and L. sakei were isolated from the spontaneous fermentation only. Acinetobacter sp., Gluconobacter oxydans, and Acetobacter pasteurianus were isolated from both the fermentation processes. Chocolate produced from the spontaneous fermentative process presented dominance of the bitter flavour, while obtained through inoculated fermentation process presented bitter, astringent and acid as dominant flavours. Cocoa inoculation with S. cerevisiae and L. fermentum affected the sensory quality of the produced chocolate. The microbial inoculation influenced on fermentation and therefore the final product. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-04 2017-04-01T00:00:00Z |
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/1822/43316 |
url |
http://hdl.handle.net/1822/43316 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Miguel, M. G. C. P.; Reis, L. V. C.; Efraim, P.; Santos, C.; Lima, Nelson; Schwan, R. F., Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate. LWT - Food Science and Technology, 77, 362-369, 2017 0023-6438 0023-6438 10.1016/j.lwt.2016.11.076 http://www.journals.elsevier.com/lwt-food-science-and-technology/ |
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 |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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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 |
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