Microbial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation

Peralta J. G. B., . and Elegado F. B., . and Simbahan J. F., . and Pajares I. G., . and Dizon E. I., . Microbial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation. pp. 331-339. ISSN 2550-2166

The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum one of the species used as the adjunct inoculum which resulted in higher lactic acid production. On the other hand Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production significantly different (p0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.

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Abstract

The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum one of the species used as the adjunct inoculum which resulted in higher lactic acid production. On the other hand Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production significantly different (p0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.

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Item Type:	Article
AGROVOC Term:	Cacao (plant)
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Fermentation
AGROVOC Term:	Adjuncts
AGROVOC Term:	Inoculation
AGROVOC Term:	Inoculation methods
AGROVOC Term:	Polymerase chain reaction
AGROVOC Term:	Yeasts
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Acetic acid bacteria
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10420

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