Open AccessMicrobial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation
Author(s) -
Juliana Peralta,
Francisco B. Elegado,
Jessica Simbahan,
Irene G. Pajares,
Erlinda I. Dizon
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).526
Subject(s) - fermentation , theobroma , lactobacillus plantarum , biology , population , lactic acid , food science , temperature gradient gel electrophoresis , bacteria , acetic acid bacteria , yeast , inoculation , acetic acid , lactobacillus , cocoa bean , microbiology and biotechnology , botany , biochemistry , horticulture , 16s ribosomal rna , genetics , demography , sociology
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 (p>0.05) 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.