American Journal of BioScience

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Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress

Received: 30 March 2015    Accepted: 15 April 2015    Published: 05 May 2015
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Abstract

Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid bacteria (AAB) and their response to fermentative conditions. AAB strains were isolated from cocoa fermentation and screened for acid production on both solid and liquid media. From 444 isolates, 15 strains yielded 2 to 38.1 g/L of acid in liquid medium. The best acid producers were identified by biochemical typing as Acetobactersp, Acetobacteraceti, A. peroxydans, A. pasteurianus and Gluconobacteroxydans. Most AAB strains showed strong tolerance to alcohol with round 45% of survival growth rate (SGR) under 12 % ethanol. AAB strains growing well at 2 % acetic acid (SGRround 47 %), failed to grow at 3 % of this acid. Lactic acid has the most hindering effect on AAB growth, provoking a drop of SGR from 100 % to less than 25 % at only 1 % of lactic acid. Maximum growth of acidifying AAB strains occurred at 35 °C. This study evidences the diversity of technological performances of AAB involved in Ivorian cocoa fermentation and allows targeting the most valuable strains as starters.

DOI 10.11648/j.ajbio.20150303.12
Published in American Journal of BioScience (Volume 3, Issue 3, May 2015)
Page(s) 70-79
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

AAB Growth, Acetic Acid Production, Acetobacter, Cocoa Fermentation, Stress Tolerance

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

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

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

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

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

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

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    Souleymane Soumahoro, Honoré Gnenéquidou Ouattara, Bernadette Gblossi Goualié, Gisèle Koua, Ginette Doue, et al. (2015). Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress. American Journal of BioScience, 3(3), 70-79. https://doi.org/10.11648/j.ajbio.20150303.12

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    Souleymane Soumahoro; Honoré Gnenéquidou Ouattara; Bernadette Gblossi Goualié; Gisèle Koua; Ginette Doue, et al. Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress. Am. J. BioScience 2015, 3(3), 70-79. doi: 10.11648/j.ajbio.20150303.12

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    Souleymane Soumahoro, Honoré Gnenéquidou Ouattara, Bernadette Gblossi Goualié, Gisèle Koua, Ginette Doue, et al. Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress. Am J BioScience. 2015;3(3):70-79. doi: 10.11648/j.ajbio.20150303.12

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  • @article{10.11648/j.ajbio.20150303.12,
      author = {Souleymane Soumahoro and Honoré Gnenéquidou Ouattara and Bernadette Gblossi Goualié and Gisèle Koua and Ginette Doue and Sébastien Lamine Niamke},
      title = {Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress},
      journal = {American Journal of BioScience},
      volume = {3},
      number = {3},
      pages = {70-79},
      doi = {10.11648/j.ajbio.20150303.12},
      url = {https://doi.org/10.11648/j.ajbio.20150303.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ajbio.20150303.12},
      abstract = {Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid bacteria (AAB) and their response to fermentative conditions. AAB strains were isolated from cocoa fermentation and screened for acid production on both solid and liquid media. From 444 isolates, 15 strains yielded 2 to 38.1 g/L of acid in liquid medium. The best acid producers were identified by biochemical typing as Acetobactersp, Acetobacteraceti, A. peroxydans, A. pasteurianus and Gluconobacteroxydans. Most AAB strains showed strong tolerance to alcohol with round 45% of survival growth rate (SGR) under 12 % ethanol. AAB strains growing well at 2 % acetic acid (SGRround 47 %), failed to grow at 3 % of this acid. Lactic acid has the most hindering effect on AAB growth, provoking a drop of SGR from 100 % to less than 25 % at only 1 % of lactic acid. Maximum growth of acidifying AAB strains occurred at 35 °C. This study evidences the diversity of technological performances of AAB involved in Ivorian cocoa fermentation and allows targeting the most valuable strains as starters.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Occurrence of High Acetic Acid-Producing Bacteria in Ivorian Cocoa Fermentation and Analysis of Their Response to Fermentative Stress
    AU  - Souleymane Soumahoro
    AU  - Honoré Gnenéquidou Ouattara
    AU  - Bernadette Gblossi Goualié
    AU  - Gisèle Koua
    AU  - Ginette Doue
    AU  - Sébastien Lamine Niamke
    Y1  - 2015/05/05
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ajbio.20150303.12
    DO  - 10.11648/j.ajbio.20150303.12
    T2  - American Journal of BioScience
    JF  - American Journal of BioScience
    JO  - American Journal of BioScience
    SP  - 70
    EP  - 79
    PB  - Science Publishing Group
    SN  - 2330-0167
    UR  - https://doi.org/10.11648/j.ajbio.20150303.12
    AB  - Acetic acid produced during cocoa fermentation impact strongly the quality of fermented and dried cocoa beans and chocolate. The objective of this study was to analyze acid production in Acetic acid bacteria (AAB) and their response to fermentative conditions. AAB strains were isolated from cocoa fermentation and screened for acid production on both solid and liquid media. From 444 isolates, 15 strains yielded 2 to 38.1 g/L of acid in liquid medium. The best acid producers were identified by biochemical typing as Acetobactersp, Acetobacteraceti, A. peroxydans, A. pasteurianus and Gluconobacteroxydans. Most AAB strains showed strong tolerance to alcohol with round 45% of survival growth rate (SGR) under 12 % ethanol. AAB strains growing well at 2 % acetic acid (SGRround 47 %), failed to grow at 3 % of this acid. Lactic acid has the most hindering effect on AAB growth, provoking a drop of SGR from 100 % to less than 25 % at only 1 % of lactic acid. Maximum growth of acidifying AAB strains occurred at 35 °C. This study evidences the diversity of technological performances of AAB involved in Ivorian cocoa fermentation and allows targeting the most valuable strains as starters.
    VL  - 3
    IS  - 3
    ER  - 

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