Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

• Published in: International journal of food microbiology Vol. 236; pp. 98 - 106
• Main Authors: Bortolini, Cristian, Patrone, Vania, Puglisi, Edoardo, Morelli, Lorenzo
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 07.11.2016
• Subjects: 16S rRNA; Acetic acid bacteria; Acetobacter; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; Biodiversity; Cacao - metabolism; Cacao - microbiology; chocolate; Cocoa bean; cocoa beans; DNA; DNA, Bacterial - genetics; Enterococcus casseliflavus; Fermentation; flavor; Food Handling; Geography; high-throughput nucleotide sequencing; High-throughput sequencing; Lactic acid bacteria; lactic fermentation; Lactobacillus fermentum; Lactobacillus plantarum; polymerase chain reaction; population dynamics; provenance; ribosomal RNA; RNA, Ribosomal, 16S - genetics; solar drying; Weissella paramesenteroides; 16S rRNA; Lactic acid bacteria; Cocoa bean; High-throughput sequencing; Fermentation; Acetic acid bacteria
• ISSN: 0168-1605; 1879-3460; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2016.07.004

The quality of chocolate is influenced by several parameters, one of which is bacterial diversity during fermentation and drying; a crucial factor for the generation of the optimal cocoa flavor precursors. Our understanding of the bacterial populations involved in chocolate fermentation can be impro...