Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Lialiane Maïmouna Kouamé; Gisèle Ahou Yah Koua; Jacques Adom Niamké; Bernadette Gblossi Goualié; Sébastien Lamine Niamké

doi:doi:10.11648/j.ajbio.20150306.12

Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké

Published in American Journal of BioScience (Volume 3, Issue 6)

Received: 26 May 2015 Accepted: 23 August 2015 Published: 28 September 2015

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.

Published in	American Journal of BioScience (Volume 3, Issue 6)
DOI	10.11648/j.ajbio.20150306.12
Page(s)	203-211
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cocoa Bean, Fermentation, Microflora, Agnéby-Tiassa, Côte d’Ivoire

References

[1]	Lopez, A. S. and Dimick, P. S. (1995). Cocoa fermentation. In: Weinheim V. C. H., (Ed) by Reed, G. and Nagodawithana, T. W., Enzymes, biomass, food and feed, 2nd Edition, Germany, pp.561-577.
[2]	Schwan, R. F. and Wheals, A. E. (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Cri. Rev. Food Sci. Nutr. 44:204–221.
[3]	Ardhana, M. M. and Fleet, G. H. (2003). The microbial ecology of cocoa bean fermentations in Indonesia. Int. J. Food Microbiol. 86:87-99.
[4]	Thompson, S. S., Miller, K. B. and Lopez, A. S. (2007). Cocoa and coffee. Food Microbiology. In: Doyle, M. P. and. Beuchat, L. R. (eds), Fundamentals and Frontiers. 3rd Edition, ASM Press, Washington, D. C, pp. 837-850.
[5]	De Vuyst, L., Lefeber, T., Papalexandratou, Z. and Camu, N. (2010). The functional role of lactic acid bacteria in cocoa bean fermentation. In: Mozzi F., Raya R. R. and Vignolo G. M. (Eds), Biotechnology of Lactic Acid Bacteria: Novel Applications, Wiley-Blackwell, Ames, pp. 301-326.
[6]	Papalexandratou, Z., Vranckena, G., De Bruyne, K., Vandamme, P. and De Vuyst, L (2011). Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria. Food Microbiol. 28:1326-1338.
[7]	Jespersen, L., Nielsen, D. S., Honholt, S. and Jakobsen. M. (2005). Occurrence and diversity of yeasts involved in fermentation of West African beans. FEMS Yeast Res. 5:441-453.
[8]	Nielsen, D. S., Teniola, O. D., Ban-Koffi, L., Owusu, M., Andersson, T. S. and Holzapfel, W. H. (2007). The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture independent methods. Int. J. Food Microbiol. 114:168-186.
[9]	Ouattara, H. G., Koffi. B. L., Karou,. G. T., Sangare, A., Niamke, S. L. and Diopoh, J. K. (2008). Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation. World J. Microbiol. Biotech. 24:1753-1760.
[10]	Garcia-Armisen, T., Papalexandratou, Z., Hendryckx, H., Camu, N., Vrancken, G., De Vuyst, L. and Cornelis. P. (2010). Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16SrRNA gene clone library. Appl. Microbiol. Biotechnol. 87: 2281-2292.
[11]	Lima, L. J. R., Almeida, M. H., Nout, M. J. R. and Zwietering, M. H. (2011). Theobroma cacao L., “the food of the gods”: quality determinants of commercial cocoa beans, with particular reference to the impact of the fermentation. Crit. Rev. Food Sci. 52:731-716.
[12]	Hashim P, Selamat J, Kharidah S and Ali A. (1998). Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. J. Sci. Food Agr. 78:535-542.
[13]	Thompson, S. S., Miller, K. B. and Lopez, A. S. (2001). Cocoa and coffee. In: Doyle M. P., Beuchat L. R. and Montville T. J. (Ed), Food microbiology: fundamentals and frontiers, 2nd Edition, ASM Press, Washington, DC, pp. 721-733.
[14]	Pereira, D. G. V., Pedrozo-Miguel, M. G., Ramos, C. L. and Schwan, R. F. (2012). Microbiological and physicochemical characterization of small scale cocoa fermentations and screening of yeast and bacterial strains to develop a defined starter culture. Appl. Env. Microbiol. 78: 5395-5405.
[15]	Nielsen, P. S. (2006). Determination of the degree of cocoa fermentation using spectroscopy and multivariate data analysis. Master Thesis, Department of Food Science. The Royal Veterinary and Agricultural University, Denmark, 111p.
[16]	Wood, G. A. R. and Lass, R. A. (2001). Cocoa, 4th eds. Longman. Group Limited, London.
[17]	Schwan, R. F. (1998). Cocoa fermentations conducted with a defined microbial cocktail inoculum. Appl. Env. Microbiol. 64: 1477-1483.
[18]	Camu, N., De Winter, T., Verbrugghe, K., Cleenwerck, I., Vandamme, P., Takrama, J. S., Vancanneyt, M. and De Vuyst, L. (2007). Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl. Env. Microbiol. 73:1809-1824.
[19]	Anonymous 2015. http://www.conseilcafecacao.ci/docs/PROGRAMME_2QC_2014-2023 pdf.
[20]	Anonymous 2015. Fratmat. Info. http://framat.info/ecomonie/item/18251-caf%CA9-cacao-le-conseil-cf%C3%A9-cacao-va-traiter-66000 ha.
[21]	Ouattara, H. G, Reverchon, S., Niamke, S. L. and Nasser, W. (2011). Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentation. Food Microbiol. 28: 1-8.
[22]	Guéhi, S. T., Dabone. S., Ban-Koffi, L., Kra, D. K. and Zahouli, G. I. (2010). Effect of turning beans and fermentation method on the acidity and physical quality of raw cocoa beans. Adv. J. Food Sci. Technol. 2:163-171.
[23]	Samagaci, L., Ouattara, H. G., Goualié, B. G. and. Niamke, S. L. (2014). Growth capacity of yeasts potential starter strains under cocoa fermentation stress conditions in Ivory Coast. Emir. J. Food Agric. 20: 861-870.
[24]	Yao, W., Ouattara, H. G., Goualie, B., Soumahoro, S. and Niamke, S. (2014). Analysis of some functional properties of acetic acid bacteria involved in Ivorian cocoa fermentation. J. Appl. Biosci. 75:6282-6290.
[25]	Ouattara, D. H., Ouattara H. G., Goualié B. G., Kouamé L. M. and Niamke, S. L. (2014). Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting beans. J. Appl. Bios. 77:6489– 6499.
[26]	Samagaci, L., Ouattara, H. G., B. Goualié G. and. Niamke, S. L. (2015). Polyphasic Analysis of Pectinolytic and Stress-Resistant Yeast Strains Isolated From Ivorian Cocoa Fermentation. J. Food Res. 4: 124-134.
[27]	Duthathai, F. and Pathom-Aree, W. (2007). Application of chemical dyes as colour indicator for selective isolation of acetic acid bacteria. Res. J. Microbiol. 2:885-888.
[28]	Lefeber, T., Papalexandratou, Z., Gobert, W., Camu, N. and De Vuyst, L. (2012). On-farm implementation of starter culture for improved cocoa bean fermentation and its influence on the flavor of chocolate produced thereof. Food Microbiol. 30:379-392.
[29]	Soares, M. M. C. N., Da Silva, R. and Gomes, E. (1999). Screening of bacterial strain for pectinolytic activity: characterization of the polygalacturonase produced by Bacillus sp. Revista Microbiol. 30:229-303.
[30]	Wickerham, L. J. (1951). Taxonomy of yeast. Technical Bulletin No. 1029, United States. Washington DC, Department of Agriculture.
[31]	Dicks, L. M. and Van Vuuren, H. J. J. (1987). Microbiology Methods. 6: 273-275.
[32]	Kempler, G. M. and Mc Kay, L. L. (1980). Improved medium for detection of citrate fermentating Streptococcus lactis subsp. diacetylactis. J. Appl. Env. Microbiol. 39:927-956.
[33]	Aydin, Y. A. and Aksoy, N. D. (2009). Isolation of cellulose producing bacteria from wastes of vinegar fermentation. In: Proceedings of the world congress on engineering and computer science 2009 Vol I, WCECS 2009, October 20-22, 2009, San Francisco, USA.
[34]	Lehrian, D. W., Patterson, G. R. (1983). Cocoa fermentation. In: Reed G., Chemie V., Weinheim (Ed), Food and Feed Production with Microorganisms, Biotechnology, vol. 5, pp. 529-575.
[35]	Bernfeld, D. (1956). Amylase β and α, In: method in enzymology 1, Colowick S. P. and Kaplan N. O., Academic Press. pp 149-154.
[36]	Gálvez, S. L., Loiseau, G., Paredes, J. L., Barel, M. and Guiraud, J. P. (2007). Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. Int. J. Food Microbiol. 114:124–130.
[37]	Passos, F. M., Lopez, A. S. and Silva, D. O. (1984). Aeration and its influence on the microbial sequence in cacao fermentations in Bahia, with emphasis on lactic acid bacteria. J. Food Sci. 49: 1470-1474.
[38]	Ostovar, K. and Keeney, P. G. (1973). Isolation and characterization of microorganisms involved in the fermentation of Trinidad cacao beans. J. Food Sci. 38:611-617.
[39]	Camu, N., Gonzalez, A., De Winter, T., Van Schoor, A., De Bruyne, K., Vandamme, P., Takrama, J. S., Addo, S. K. and De Vuyst, L. (2008). Influence of turning and environmental contamination on the dynamics of lactic acid bacteria and acetic acid bacteria populations involved in spontaneous cocoa bean heap fermentation in Ghana. Appl. Env. Microbiol. 74:86-98.
[40]	Nielsen, D. S., Hønholt, S., Tano-Debrah, K. and Jespersen, L. (2005). Yeast populations associated with Ghanaian cocoa fermentations analysed using denaturing gradient gel electrophoresis (DGGE). Yeast. 22:271-284.
[41]	Passos, F. M. L., Silva, D. O., Lopez, A., Ferreira, C. L. and Guimaraes, W. V. (1984). Characterization and distribution of lactic acid bacteria from traditional cocoa bean fermentations in Bahia. J Food Sci. 49: 205–208.
[42]	Schwan, R. F., Rose, A. H. and Board, R. G. (1995). Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp. J. Appl. Bacteriol. Symp. Suppl. 79:96-107S.
[43]	Nazina, T. N., Tourova, T. P., Poltaraus, A. B., Novikova, E. V., Grigoryan, A. A., Ivanova, A. E., Lysenko, A. M., Petrunyaka, V. V., Osipov, G. A., Belyaev, S. S. and Ivanov, M. V. (2001). Taxonomic study of aerobic Thermophilic bacilli: Descriptions of Geobacillus subterraneusgen. nov., sp. nov. and Geobacillus uzenensis sp. nov. from petroleum reservoirs and transfer of Bacillus stearothermophilus, Bacillus thermocatenulatus, Bacillus thermoleovorans. Int. J. Sys. Evol. Microbiol. 51:433–446.
[44]	Sneath, P. (1986). Endospore-forming Gram-positive rods and cocci. In: Holt J.G. and Sneath P. (Eds), Bergey’s Manual of Systematic Bacteriology Vol. 2, Williams and Wilkins, Baltimore, pp.1104-1206.
[45]	Leal, G. A.., Gomes, L. H., Efraim, P., Tavares, F. C. A. and Figueira, A. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS Yeast Res. 2008; 8:788-798.
[46]	Afoakwa, E. O., Kongor, J. E., Takrama, J. F., Budu, A. S. (2013). Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. Int. Food Res. J. 20: 1215-1222.
[47]	Kostinek, M., Ban-Koffi, L., Ottah-Atikpo, M., Teniola, D., Schillinger, U., Holzapfel, W. H. and Franz C. M. A. P. (2008). Diversity of predominant Lactic Acid Bacteria associated with cocoa fermentation in Nigeria. Curr Microbiol. 56:306-314.
[48]	Penia, M. T., Kresnowati, L. S. and Mirra, A. (2013). Improvement of cocoa beans Fermentation by LAB starter addition. J. Med. Bioeng.; 2:274-278.
[49]	Raimbiault, M. (1995). Importance des bactéries lactiques dans les fermentations du manioc. Dans : Agbor Egbe, T., Brauman A., Griffon D. et Trèche S. (Ed ORSTOM), Transformation Alimentaire du Manioc.
[50]	Pettiphe, G. L. (1986). Analysis of cocoa pulp and the formulation of a standardized artificial cocoa pulp medium. J. Sci. Food Agr. 37:297-309.
[51]	Lefeber, T., Janssens, M., Moens, F., Gobert, W. and De Vuyst, L. (2011). Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria. Appl. Env. Microbiol. 77: 6694–6698.
[52]	Jespersen, L. (2003). Ocurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Res. 3:191-200.
[53]	Cleenwerck, I. and De Vos, P. (2008). Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology. Int. J. Food Microbiol. 125:2-14.
[54]	Bartowsky, E. J. and Henschke, P. A. (2008). Acetic acid bacteria spoilage of bottled red wine-A review. Int. J. Food Microbiol. 125:60-70.
[55]	Lefeber, T., Janssens, M., Camu, N. and De Vuyst, L. (2010). Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Appl. Env. Microbiol. 76: 7708-7716.
[56]	Biehl, B. and Voigt, J., Heinrichs, H., Senjuk, V. and Bytof, G. (1993). pH-dependent enzymatic formation of oligopeptides and amino acids, the aroma precursors in raw cocoa beans. In: Lafforest J. (Ed), Proceedings in XIth International Cocoa Research Conference. Cocoa Producers’ Alliance, Yamassoukro, Ivory Coast, pp.717-722.
[57]	Jinap, S. (1994). Organic acids in cocoa beans – A review. ASEAN Food J. 9: 3-12
[58]	Matsushita, K., Toyama, H. and Adachi, O. (1994). Respiration chains and bioenergetics of acetic acid bacteria. Adv. Microb. Physiol. 36:247-301.

Cite This Article

Plain Text BibTeX RIS

APA Style

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. (2015). Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. American Journal of BioScience, 3(6), 203-211. https://doi.org/10.11648/j.ajbio.20150306.12

Copy | Download

ACS Style

Lialiane Maïmouna Kouamé; Gisèle Ahou Yah Koua; Jacques Adom Niamké; Bernadette Gblossi Goualié; Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am. J. BioScience 2015, 3(6), 203-211. doi: 10.11648/j.ajbio.20150306.12

Copy | Download

AMA Style

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am J BioScience. 2015;3(6):203-211. doi: 10.11648/j.ajbio.20150306.12

Copy | Download

@article{10.11648/j.ajbio.20150306.12,
  author = {Lialiane Maïmouna Kouamé and Gisèle Ahou Yah Koua and Jacques Adom Niamké and Bernadette Gblossi Goualié and Sébastien Lamine Niamké},
  title = {Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {6},
  pages = {203-211},
  doi = {10.11648/j.ajbio.20150306.12},
  url = {https://doi.org/10.11648/j.ajbio.20150306.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150306.12},
  abstract = {Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora
AU  - Lialiane Maïmouna Kouamé
AU  - Gisèle Ahou Yah Koua
AU  - Jacques Adom Niamké
AU  - Bernadette Gblossi Goualié
AU  - Sébastien Lamine Niamké
Y1  - 2015/09/28
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150306.12
DO  - 10.11648/j.ajbio.20150306.12
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 203
EP  - 211
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150306.12
AB  - Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.
VL  - 3
IS  - 6
ER  -

Copy | Download

Author Information

Lialiane Maïmouna Kouamé
Gisèle Ahou Yah Koua

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Jacques Adom Niamké

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Bernadette Gblossi Goualié

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire
Sébastien Lamine Niamké

Laboratory of Biotechnology, UFR Biosciences, Félix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. (2015). Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. American Journal of BioScience, 3(6), 203-211. https://doi.org/10.11648/j.ajbio.20150306.12

Copy | Download

ACS Style

Lialiane Maïmouna Kouamé; Gisèle Ahou Yah Koua; Jacques Adom Niamké; Bernadette Gblossi Goualié; Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am. J. BioScience 2015, 3(6), 203-211. doi: 10.11648/j.ajbio.20150306.12

Copy | Download

AMA Style

Lialiane Maïmouna Kouamé, Gisèle Ahou Yah Koua, Jacques Adom Niamké, Bernadette Gblossi Goualié, Sébastien Lamine Niamké. Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora. Am J BioScience. 2015;3(6):203-211. doi: 10.11648/j.ajbio.20150306.12

Copy | Download

@article{10.11648/j.ajbio.20150306.12,
  author = {Lialiane Maïmouna Kouamé and Gisèle Ahou Yah Koua and Jacques Adom Niamké and Bernadette Gblossi Goualié and Sébastien Lamine Niamké},
  title = {Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {6},
  pages = {203-211},
  doi = {10.11648/j.ajbio.20150306.12},
  url = {https://doi.org/10.11648/j.ajbio.20150306.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150306.12},
  abstract = {Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Cocoa Fermentation from Agnéby-Tiassa: Biochemical Study of Microflora
AU  - Lialiane Maïmouna Kouamé
AU  - Gisèle Ahou Yah Koua
AU  - Jacques Adom Niamké
AU  - Bernadette Gblossi Goualié
AU  - Sébastien Lamine Niamké
Y1  - 2015/09/28
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150306.12
DO  - 10.11648/j.ajbio.20150306.12
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 203
EP  - 211
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150306.12
AB  - Cocoa beans fermentation is an absolute requirement for the full development of chocolate flavor precursors. Here, we investigated the dynamic of microbial flora succession taking place in Agnéby-Tiassa cocoa fermentation. The results show that the first time of fermentation, the bacterial ecology quickly underwent changes characterized by the successional growth of lactic acid bacteria, yeasts, acetic acid bacteria and Bacillus. The dominance of Lactic acid bacteria observed at the onset of process was represented by a large proportion of homofermentative strains (98.88%). Besides, all the LAB strains were able to metabolize glucose, fructose, sucrose and a proportion of 71.35% exhibit capacity to degrade citric acid. Yeasts population was characterized by a large diversity based on their carbon profile and their ability to produce pectinolytic enzymes (13.55%) essential to degrade pectin of cocoa pulp. Furthermore, acetic acid bacteria were dominated by Acetobacter genus which represent 83.22% of AAB isolated. The later stages of fermentation were dominated by the presence of Bacillus strains which possess technological potentially as pectinolytic activity, capacity to metabolize citric acid and acidification capacity. Our results show that microflora isolated in this cocoa region producer behave differently and emphasize a microbial diversity existing in cocoa fermentation of Agnéby-Tiassa area.
VL  - 3
IS  - 6
ER  -

Copy | Download