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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation
International Journal of Food Microbiology, Volume 167, No. 1, Year 2013
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Description
The potential impact of aromatic and pectinolytic yeasts on cocoa flavour was investigated using two defined mixed starter cultures encompassing strains of Pichia kluyveri and Kluyveromyces marxianus for inoculating cocoa beans in small scale tray fermentations. Samples for microbial and metabolite analysis were collected at 12-24hour intervals during 120h of fermentation. Yeast isolates were grouped by (GTG)5-based rep-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene and the actin gene. Pulsed Field Gel Electrophoresis (PFGE) was conducted on isolates belonging to the species P. kluyveri and K. marxianus to verify strain level identity with the inoculated strains. Furthermore, Denaturing Gradient Gel Electrophoresis (DGGE) was performed to follow yeast and bacterial dynamics over time including the presence of the bacterial inoculum consisting of Lactobacillus fermentum and Acetobacter pasteurianus. Yeast cell counts peaked after 12h of fermentation with the predominant species being identified as Hanseniaspora opuntiae and Hanseniaspora thailandica. P. kluyveri and K. marxianus were found to compose 9.3% and 13.5% of the yeast population, respectively, after 12h of fermentation whilst PFGE showed that ~88% of all P. kluyveri isolates and 100% of all K. marxianus isolates were identical to the inoculated strains. Despite never being the dominant yeast species at any stage of fermentation, the un-conched chocolates produced from the two inoculated fermentations were judged by sensory analysis to differ in flavour profile compared to the spontaneously fermented control. This could indicate that yeasts have a greater impact on the sensory qualities of cocoa than previously assumed. © 2013 Elsevier B.V.
Authors & Co-Authors
Crafack, Michael
Denmark, Copenhagen
Københavns Universitet
Mikkelsen, Morten B.
Denmark, Copenhagen
Københavns Universitet
Saerens, Sofie
Denmark, Horsholm
Chr. Hansen as
Knudsen, Morten
Denmark, Copenhagen
Københavns Universitet
Blennow, Andreas
Denmark, Copenhagen
Københavns Universitet
Lowor, Samuel Tetteh
Ghana, New Tafo
Cocoa Research Institute of Ghana
Takrama, Jemmy F.
Ghana, New Tafo
Cocoa Research Institute of Ghana
Swiegers, Jan Hendrik
Denmark, Horsholm
Chr. Hansen as
Petersen, Gert B.
Denmark, Ballerup
Toms Confectionary Group A/s
Heimdal, Hanne
Denmark, Ballerup
Toms Confectionary Group A/s
Nielsen, Dennis Sandris
Denmark, Copenhagen
Københavns Universitet
Statistics
Citations: 131
Authors: 11
Affiliations: 4
Identifiers
Doi:
10.1016/j.ijfoodmicro.2013.06.024
ISSN:
01681605
Research Areas
Genetics And Genomics
Study Design
Cross Sectional Study