Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations

• Published in: Food microbiology Vol. 119; p. 104429
• Main Authors: Almeida, O.G.G., Pereira, M.G., Bighetti-Trevisan, R.L., Santos, E.S., De Campos, E.G., Felis, G.E., Guimarães, L.H.S., Polizeli, M.L.T.M., De Martinis, B.S., De Martinis, E.C.P.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.05.2024
• Subjects: acetic acid; Acetic Acid - metabolism; Cacao - microbiology; Chocolate; Cocoa fermentation; Fermentation; food microbiology; gas chromatography-mass spectrometry; Gene Expression; headspace analysis; hydrolases; lactic acid; Lactobacillus; Lactobacillus - genetics; Lactobacillus - metabolism; luxS gene; metabolites; metagenomics; microorganisms; plate count; quantitative polymerase chain reaction; Quorum sensing; RNA-directed DNA polymerase; Starter cultures; volatile organic compounds; luxS gene; Starter cultures; Cocoa fermentation; Quorum sensing

Previous metagenomic analyses have suggested that lactobacilli present potential for Quorum Sensing (QS) in cocoa fermentation, and in the present research, laboratory scale fermentations were carried out to monitor the expression of luxS, a universal marker of QS. For that, 96 h-fermentations were...